Vegan Green Bean Casserole with Cashew Cream and Sourdough Croutons Recipe
This vegan green bean casserole is a deliciously creamy and savory holiday side dish made with fresh green beans and a rich cashew-based cream of mushroom sauce. It features a nutrient-rich dairy-free cream made from soaked cashews blended with mushrooms, herbs, and spices, topped with crunchy golden sourdough croutons for a perfect texture contrast. This recipe is make-ahead friendly, uses fresh ingredients, and offers a healthier, plant-based twist on the classic Thanksgiving staple that no one will suspect is vegan.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Green Beans
- 1½ pounds fresh green beans, trimmed and halved
Cashew Cream and Mushroom Soup Base
- 1 cup raw cashews
- 1 pound cremini (baby bella) mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2½ cups vegetable broth
- 1 teaspoon sherry vinegar
- ¼ teaspoon fresh grated or ground nutmeg
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Sourdough Topping
- 3 cups day-old sourdough bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- Pinch of salt
Instructions
- Soak Cashews: In a small saucepan, bring the vegetable broth and bay leaf to a boil, remove from heat, then add the raw cashews. Let them soak in the hot liquid for at least 30 minutes to soften.
- Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and diced onions and cook until soft and fragrant, about 5-7 minutes.
- Add Garlic, Herbs and Seasoning: Stir in minced garlic, fresh thyme, and nutmeg, cooking for another minute until aromatic. Then add sherry vinegar, salt, and black pepper. Cook for 1-2 more minutes to deepen flavors.
- Prepare Cashew Cream: Remove bay leaves from the cashew and broth mixture. Transfer the liquid with soaked cashews to a high-power blender and blend on high for about 60 seconds until smooth and creamy, resembling the consistency of milk. If gritty, let sit longer and blend again.
- Combine Cream and Mushrooms: Pour the blended cashew cream into the skillet with the sautéed mushroom mixture and stir well to combine fully.
- Mix Green Beans and Cream Sauce: Place the halved green beans in a baking dish and pour the creamy mushroom sauce over them. Toss gently to coat the green beans evenly with the sauce.
- Prepare Sourdough Crouton Topping: In a large bowl, toss the sourdough bread cubes with olive oil and a pinch of salt, ensuring all pieces are well coated.
- Assemble and Top Casserole: Scatter the sourdough croutons evenly over the green bean and cream mixture in the baking dish.
- Bake the Casserole: Preheat the oven to 425ºF (220ºC). Bake the casserole for 20 to 25 minutes, until the sourdough croutons are golden brown and the casserole is bubbly.
- Rest and Serve: Remove from the oven and let sit for 5 to 10 minutes before serving to allow the casserole to set slightly and the flavors to meld.
Notes
- For extra sweetness and depth, caramelize onions or shallots beforehand and stir them into the mushroom mixture.
- To add a cheesy flavor, sprinkle grated Gruyère, Parmesan, or vegan mozzarella on top before baking.
- Swap or combine sourdough croutons with classic French fried onions for traditional crunchy topping.
- Use gluten free bread cubes or crushed potato chips to make the topping gluten free.
- This casserole can be assembled a day ahead without the croutons, refrigerated, then topped and baked when ready.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in microwave or oven with a splash of broth if needed.
Keywords: green bean casserole, vegan green bean casserole, dairy free green bean casserole, Thanksgiving side dish, cashew cream sauce, sourdough croutons, vegan holiday recipe, plant-based Thanksgiving