Vegan Green Bean Casserole

Skill Level
Easy
Makes
6 side-dish servings

Here’s our vegan version of the classic holiday side: Instead of the usual cream of mushroom soup mix, we’ve used cashew cream and added nutritional yeast for extra umami. The casserole is topped with crunchy shallots that are “fried” in the microwave — an ingenious method that takes just a few minutes and doesn’t splatter. Also, you can mix up the casserole the day before and heat for 15 minutes to serve.

 

By using organic cashews, we’re supporting agriculture free of synthetic fertilizers, fungicides or pesticides that harm ecosystems, including animals and humans.

 

For Casserole

  • ¾ lb. medium cremini mushrooms, quartered
  • 1 tsp. dried thyme
  • About 3 tbsp. extra-virgin olive oil
  • Salt and pepper to taste
  • 1 lb. fresh green beans, trimmed and cut into 2-in. pieces
  • Cashew Cream (see recipe below)
  • Crunchy Quick-Fried Shallots (see recipe below)

Cashew Cream

  • 1½ cups roasted salted cashews, such as Equal Exchange
  • 1 large shallot, peeled and quartered
  • 1 garlic clove
  • 2 tbsp. nutritional yeast
  • 1/2 tsp. salt
  • 1 tbsp. extra-virgin olive oil
  • 3/4 cup water

Blend all ingredients in a blender until smooth and creamy. If you’d like it to be smoother, strain through a fine-mesh strainer.

 

Crunchy Quick-Fried Shallots

  • 6-7 thinly sliced large shallots (to make about 1 ½ cups), separated into rings with your hands
  • 1 cup vegetable oil

Spread shallots evenly in an 8-in. square glass baking dish (or a glass loaf pan) and pour in oil. Cover with a paper towel and microwave on high until shallots are golden brown, 6 to 9 minutes, stirring occasionally. As soon as they start to turn brown, heat in 20-second bursts to make sure they don’t burn. With a slotted spoon, lift shallots onto paper towels or paper bags to drain. Season immediately with salt to taste. Save the seasoned oil for salad dressing if you like.

 

Putting It All Together

  1. Preheat oven to 350° F.
  2. In a large bowl, toss mushrooms with thyme, olive oil, salt and pepper. Spread on a baking sheet in one layer and roast until browned, about 15 minutes.
  3. Put beans in a medium pot and barely cover with water. Salt generously. Bring to a boil over high heat and cook until tender, 2 to 5 minutes. Drain and rinse with cool water.
  4. In a large bowl, combine roasted mushrooms, green beans and 1½ to 2 cups cashew cream, depending on how creamy you like your casserole. (Leftover cashew cream, mixed with a little olive oil and lemon juice to thin, makes a great salad dressing.) Spoon into a 2-qt. baking dish. Bake, uncovered, until heated through, about 15 minutes.
  5. Top casserole with plenty of fried shallots and enjoy!