Dairy-Free Cashew Cream Green Bean Casserole (Gluten-Free)

This green bean casserole is a delicious dairy- and gluten-free take on a Thanksgiving classic. Made with fresh green beans, mushrooms, crispy fried shallots, and an ultra-creamy sauce you wouldn’t guess is cream-free. Whole30 compatible, vegan, and paleo-friendly.

The best dairy-free green bean casserole

Growing up in the Midwest, green bean casserole was always a staple at Thanksgiving. Over the years our holiday menu has evolved, but a few favorites remain—this dairy- and gluten-free green bean casserole is one of them. It’s made from scratch, richly flavored, and surprisingly creamy without dairy.

This version uses a cashew-based cream, plenty of mushrooms for savory depth, and house-fried shallots for crunch. It’s comforting, crowd-pleasing, and easy to adapt to dietary needs.

Why you’ll love this green bean casserole

This casserole is:

• Nostalgic
• Comforting
• Satisfying and flavorful
• Dairy-free and gluten-free
• Whole30 compatible, vegan and paleo-friendly
• Perfect for the holidays

Ingredients & substitutions

Making green bean casserole without dairy or gluten is straightforward with a few pantry staples. Below are the main ingredients and easy swaps.

• Raw cashews – Blended into a smooth cashew cream that replaces dairy for richness and silkiness.
• Fresh green beans – I prefer fresh for texture and flavor. Frozen, thawed and well-patted green beans can be used instead.
• Avocado oil – Used for frying the shallots; neutral oils work too.
• Shallots – Thinly sliced and fried until crispy in place of traditional canned fried onions.
• Onion & garlic – Build a savory base for the sauce.
• Mushrooms – Crimini or button mushrooms add umami. Omit if you prefer no mushrooms.
• Fresh thyme – Adds an aromatic note to the sauce.
• Dijon mustard – A small amount brightens the cream sauce.
• Broth – Use vegetable or mushroom broth to keep the dish vegan; chicken broth works if not vegan.
• Nutritional yeast – Adds a savory, cheesy depth for vegan versions.
• Salt & pepper – Season to taste before baking.

Where I like to shop for pantry staples

Pantry staples for this recipe are widely available at natural foods stores and many online retailers. Choose quality cashews and a flavorful broth for the best results.

How to make

This casserole begins with a silky cashew cream combined with sautéed mushrooms, onions, and herbs. The sauce is folded into blanched green beans, then baked and topped with crispy shallots.

Step-by-step

• Preheat the oven to 350°F (175°C).
• Soak cashews. Place cashews in a heatproof bowl and cover with just-boiled water; set aside to soften.
• Blanch green beans. Bring a large pot of salted water to a boil and prepare a bowl of ice water. Cook green beans until tender-crisp (about 3–4 minutes depending on thickness), then plunge into ice water. Drain and set aside.
• Fry shallots. Heat avocado oil in a large skillet over medium heat. Add thinly sliced shallots and cook, stirring, until golden and crispy. Transfer to a paper towel-lined plate and season with salt. Reserve the oil in the pan.
• Sauté onion. Add diced onion to the skillet and cook until soft and translucent, about 3 minutes.
• Add mushrooms. Cook mushrooms until caramelized, about 8–10 minutes. Stir in garlic, thyme, Dijon, salt, and pepper and cook briefly.
• Simmer with broth. Pour in 1 cup of broth, scrape up browned bits, reduce heat and simmer until slightly reduced, 5–6 minutes.
• Blend cashew cream. Drain cashews and blend with 1/2 cup hot water until smooth.
• Finish the sauce. Stir cashew cream, remaining 1/2 cup broth, and nutritional yeast into the skillet. Simmer, stirring, until the sauce thickens slightly. Remove thyme sprigs.
• Toss with green beans. Add blanched green beans to the skillet and toss to coat. Adjust salt and pepper to taste.
• Bake. Transfer the mixture to a 9×13 baking dish and bake uncovered for about 20 minutes until hot and bubbling. Sprinkle fried shallots on top and bake 5 minutes more to crisp.
• Serve. Let rest briefly, then serve warm.

Make-ahead tips

You can prepare components ahead of time: blanch the green beans, make the sauce, and fry the shallots separately. Store green beans and sauce refrigerated in airtight containers; keep shallots crisp at room temperature in an airtight container. When ready, toss beans with sauce, transfer to a baking dish, and bake until hot—allow a few extra minutes if ingredients are cold.

Storage

Leftovers keep in the refrigerator for 3–4 days, though the casserole is best eaten within a day or two. Freezing is not recommended because the texture of the cashew cream and the crisp shallots will deteriorate.

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Dairy Free Cashew Cream Green Bean Casserole (Gluten Free)

• Author: Nyssa Tanner
• Total Time: 50 minutes
• Yield: 8 servings
• Diet: Gluten Free