Dinner

Vegan Green Bean Casserole with Cashew Cream and Sourdough Croutons Recipe

ByMaya Quinn November 22, 2025November 22, 2025

Introduction

This vegan green bean casserole offers all the creamy, comforting flavors of the classic dish with healthier, plant-based ingredients. Made with a rich cashew cream of mushroom sauce and topped with crunchy sourdough croutons, it’s perfect for holiday gatherings or cozy weeknight meals.

This image shows a close-up of a creamy casserole in a dark green dish, filled with green beans and sliced mushrooms covered in a pale beige sauce. On top, there are large pieces of golden-brown toasted bread with a crispy texture and uneven shapes, some with darker browned edges. A vintage silver serving spoon with heart-shaped holes is partially buried in the casserole, lifting a portion of creamy green beans and mushrooms. The dish rests on a white marbled surface, adding a soft contrast to the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fresh green beans, trimmed and halved
1 lb cremini mushrooms (or ½ cremini and ½ shiitake mushrooms)
1 small yellow onion, chopped
2 cloves garlic, minced
2 sprigs fresh thyme
2 bay leaves
3 cups vegetable broth
½ tsp ground nutmeg
1 cup raw cashews
1 tbsp sherry vinegar
2 cups sourdough bread cubes (day-old loaf preferred)
2 tbsp olive oil, plus more for sautéing and tossing
Salt and black pepper, to taste

Instructions

Step 1: In a small saucepan, bring the vegetable broth and bay leaves to a boil. Remove from heat, add the cashews, and let soak for 30 minutes.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion, cooking until soft and fragrant.
Step 3: Stir in garlic, thyme, and nutmeg; cook for 1 more minute. Add sherry vinegar, season with salt and pepper, and cook 1 to 2 minutes more.
Step 4: Remove bay leaves from the cashew broth mixture and transfer it to a high-power blender.
Step 5: Blend on high for about 60 seconds until smooth and creamy like milk. If gritty, let sit and blend again.
Step 6: Pour the blended cashew cream into the skillet with the mushrooms and stir to combine.
Step 7: Place green beans in a baking dish and pour the cream mixture over them. Gently toss to coat evenly.
Step 8: In a large bowl, toss sourdough bread cubes with olive oil and a pinch of salt until well coated.
Step 9: Spread the sourdough topping evenly over the green bean mixture.
Step 10: Bake at 425ºF for 20 to 25 minutes until croutons are golden and casserole is bubbly. Let rest 5 to 10 minutes before serving.

Tips & Variations

Add caramelized onions or shallots for extra sweetness and depth of flavor.
Sprinkle grated Gruyère, Parmesan, or vegan cheese on top for a cheesy twist.
Top with French fried onions instead of or combined with sourdough croutons for classic crunch.
Use gluten free bread cubes or crushed potato chips as a gluten free alternative for the topping.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. For reheating, microwave individual portions for convenience or warm multiple servings in a 350ºF oven until heated through. Add a splash of broth if sauce needs loosening.

How to Serve

A green baking dish filled with a creamy green bean casserole is shown from above. The bottom layer consists of green beans, visible as long, bright green pieces. Mixed in are sliced mushrooms coated in a light cream sauce, adding shades of white and beige. The entire dish is topped with large, golden-brown croutons that have a rough texture and uneven shapes. A silver serving fork is positioned in the dish, lifting a mix of green beans, mushrooms, and croutons. Next to the dish on a white marbled surface is a white plate with blue floral design, holding a serving of the casserole showing the same three layers. Around the scene are scattered small green herb sprigs, a striped cloth, glass salt and pepper shakers, and two clear glasses of ice water. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes! Assemble the casserole up to one day ahead without the sourdough topping. Cover and refrigerate. When ready to bake, remove from fridge about one hour before, add the topping, and bake as directed.

What can I use instead of cashews?

Cashews create a creamy texture, but you can substitute soaked raw almonds or use a dairy free cream alternative if preferred. Keep in mind the flavor and consistency may vary.