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Cashew Cream Green Bean Casserole

Green Bean Casserole

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 8


This casserole is filled with tender crisp green beans, rich with mushroom deliciousness that is smothered in cashew cream heaven and topped with perfect crispy onions.


  • Green Beans – 1.5 lbs, ends trimmed and washed
  • Red Onion – 1/2 large, sliced
  • Baby Bella Mushrooms – 1 lb, sliced
  • Extra Virgin Olive Oil – 2 tbsp
  • Crispy Onions (Fresh Gourmet Lightly Salted) – 1 cup

Cashew Cream:

  • Raw Cashews – 1 cup, soaked in cold water, covered and refrigerated for at least 2 hours then drained
  • Garlic – 2 cloves
  • Dried Thyme – 1/2 tsp
  • Black Pepper – 1/2 tsp
  • Garlic Salt – 1/2 tsp
  • Water – 3/4 cup


  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9 x 13 baking dish and set aside.
  3. Heat oil in large skillet and sautee mushrooms and onions until juices have reduced.
  4. Meanwhile, in a blender or food processor, blend drained cashews with water, garlic, thyme, pepper and garlic salt until creamy. Add additional water if necessary to achieve desired consistency.
  5. In a large bowl combine the beans, cooked mushrooms and onions and mix well with the cashew cream.
  6. Pour mixture into prepared baking dish and bake for 35 minutes.
  7. Add the Crispy Onions then bake again for another 5 minutes.


– These beans are tender crisp. If you prefer them more tender, you can blanch the beans before baking. To blanch, bring a large pot of water to a boil then add beans and cook for 5 minutes. Cool the beans quickly by plunging them into ice water.
– Inspired by Lisa’s recipe Green Bean Casserole CEBH Style.


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