Vegan Green Bean Casserole
The classic green bean casserole gets a fully plant-based makeover here, and honestly, it might be better than the original. Instead of canned cream of mushroom soup, the sauce is built from soaked raw cashews blended with vegetable broth until silky smooth — no dairy, no shortcuts, just genuinely rich and creamy results. Deeply browned cremini mushrooms, minced garlic, fresh thyme, and a splash of soy sauce layer in that savory, umami-forward depth that makes this dish so craveable. The real showstopper is the topping: thinly sliced shallots dredged in flour and pan-fried until shatteringly crisp, standing in beautifully for the usual canned onions. Everything comes together in a 9x13 baking dish that goes into the oven until the sauce is bubbling and the shallots are a deep, gorgeous gold. It serves six, making it an ideal centerpiece for a holiday table or a cozy weekend dinner where you want something that feels genuinely special.
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Learn more →Ingredients
6 servings
For the casserole
- 1 ½ lbs fresh green beans, trimmed and cut into 2-inch pieces
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- 1 ½ cups vegetable broth
- 2 tbsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2 tbsp soy sauce
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
For the crispy shallots
- 3 large shallots, peeled and thinly sliced into rings
- ¼ cup all-purpose flour
- ¼ tsp salt
- ¼ cup neutral oil (such as canola or vegetable oil), for frying
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender. Drain in a colander and set aside.
- 2
Combine the drained cashews and vegetable broth in a blender and blend on high for 60–90 seconds, until completely smooth with no visible grit. Set the cashew cream aside.
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