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Green Bean Casserole with Cashew Cream

A creamy, vegan twist on the classic green bean casserole featuring savory cashew cream, fresh green beans, and a crunchy topping, perfect for holiday gatherings.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 1 lb Fresh green beans the star of the dish
  • 1 cup Cashews for the creamy sauce
  • 2 cloves Garlic for savory depth
  • 1 small Onion chopped
  • 8 oz Mushrooms adds a rich, earthy flavor
  • 1 cup Vegetable broth for moisture and flavor
  • 1/4 cup Nutritional yeast for a cheesy note
  • 2 tbsp Soy sauce or tamari for umami richness
  • 1 cup Bread crumbs for a crunchy finish
  • to taste Salt and pepper to taste

Method
 

Preparation
  1. Soak cashews in water for at least 2 hours or overnight.
  2. Rinse the soaked cashews and blend them with garlic, nutritional yeast, and vegetable broth until smooth.
  3. Steam the fresh green beans until just tender.
  4. In a skillet, sauté chopped onions and mushrooms until golden and fragrant.
Combining and Baking
  1. Combine the cashew cream with the sautéed vegetables and green beans, adding soy sauce.
  2. Transfer the mixture into a baking dish and top generously with breadcrumbs.
  3. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until bubbly and golden brown.
Serving
  1. Serve warm and enjoy with family or friends.

Notes

Best served with savory stuffing or vegan roast. Can swap vegetables or nuts for variety.