This gluten free green bean casserole is a healthier take on a Thanksgiving classic! Made with fresh green beans, mushrooms, crispy fried shallots, and an ultra creamy sauce that you’d never guess is dairy free. Gluten free, Whole30, vegan, and paleo.
- Just boiled water for soaking cashews
- 3/4 cup raw cashews
- 1/2 cup hot water
- 2 pounds green beans, cut in half if long
- 1/3 cup avocado oil
- 6 large shallots, thinly sliced – about 1 1/2 cups worth
- 1 cup diced onion
- 1 pound of crimini or button mushrooms, sliced – pre-sliced are great for saving time
- 2 cloves of garlic, chopped
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard – make sure your mustard is Whole30 compatible if you’re making a Whole30 version of this recipe
- 1 1/2 cups broth, divided – mushroom broth or chicken broth are both delicious
- 3 tablespoons nutritional yeast
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Soak cashews. In a small heat proof bowl, cover cashews with just boiled water and set aside.
- Blanch green beans. Bring a large pot of well salted water to boil and prepare a bowl of ice water. Add green beans to boiling water. Cook 3 minutes for thin green beans, 4 for regular green beans – until tender but still crisp. Drain and immediately transfer to ice water to stop them from cooking more. Once cool, drain again and set aside.
- Make crispy shallots. In a large skillet, heat avocado oil over medium heat. When oil is shimmering, add the thinly sliced shallots and cook, stirring frequently, until golden brown and crispy. Reduce the heat if they are browning too quickly. Use a slotted spoon to transfer to a paper towel lined plate, leaving the oil in the pan. Season generously with salt and set aside.
- Sauté onion. Add diced onion to the same skillet. Sauté until soft and translucent – about 3 minutes.
- Add mushrooms and cook until tender and caramelized – about 8-10 minutes more. Add garlic, thyme sprigs, Dijon mustard, salt, and pepper, and sauté for another minute or so.
- Simmer the sauce. Pour in 1 cup of broth and scrape up any brown bits from the bottom of the pan. Reduce heat to low and simmer for 5-6 minutes – until broth has reduced slightly.
- Make the cashew cream. Drain cashews and add to the blender with 1/2 cup hot water. Blend on high until smooth and creamy.
- Add cashew cream to the sauce along with the additional 1/2 cup of broth and nutritional yeast. Bring back to a simmer and cook, stirring frequently to keep from sticking, for another 3-4 minutes until thickened slightly. Remove thyme sprigs and discard.
- Add green beans to the pan and toss to coat. If you don’t think they’ll fit in the pan with the sauce you can toss them with the sauce in the baking dish. Season to taste with salt and pepper.
- Transfer green bean mixture to a 9X13 baking dish. Move to the oven and bake for 20 minutes, until hot and bubbling – do not cover while baking! Take out and top with the fried shallots and bake for another 5 minutes to crisp them up.
- Serve and enjoy!
To make this casserole ahead of time, follow the instructions I give in the blog post above.
If you have leftovers they will keep in the refrigerator for 3-4 days, but are best enjoyed within a day or two.
I do not recommend freezing green bean casserole. Because the recipe involves green beans are already cooked twice, a creamy sauce that could separate, and the crispy onions, it’s best enjoyed fresh.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Oven
- Cuisine: American
Keywords: thanksgiving, holidays, christmas, paleo, whole30, green beans, healthy, whole30, vegan