Skip to content
Join Life Time

Danielle Walker’s Green Bean Casserole With Crispy Shallots

A delicious dairy-free spin on a comforting holiday classic.
green bean casserole
  • Makes 10 to 12 servings
  • Prep Time 1 hour
  • Cook Time 45 minutes


  • 1 cup whole raw cashews
  • 1 tbs. ghee or extra-virgin olive oil
  • 8 oz. cremini mushrooms, halved
  • 1 shallot, peeled and chopped
  • 1 clove garlic, crushed
  • 1 tbs. sherry (optional)
  • 1 cup water
  • 1¾  cups chicken stock
  • 1½ tsp. fine sea salt
  • ½ tsp. freshly ground black pepper
  • 1 tsp. fresh thyme leaves
  • 1 lb. thin green beans, ends trimmed


  • ½ cup palm shortening, bacon fat, or ghee for frying
  • 2 shallots, peeled and thinly sliced into rings


Place the cashews in a bowl and cover them with boiling water. Soak for one hour.
Meanwhile, heat the ghee in a skillet over medium heat. Add the mushrooms, shallot, and garlic, and sauté for 10 minutes, or until the mushrooms and shallot have softened. If using the sherry, add it to the skillet and simmer until it evaporates.
Drain and rinse the cashews, transfer them to a blender, add the 1 cup water, and blend until very smooth.
Add the mushroom mix, half the stock, and the salt, pepper, and thyme to the blender; pulse a few times until the mushrooms are bite-sized. Pour the mixture into a bowl and stir in the remaining stock. Set aside to cool for 15 minutes to ensure even baking.
Preheat oven to 350 degrees F. Combine the mushroom mixture with the green beans and spoon into a casserole dish. Bake, covered, for 30 minutes, until the beans are tender and the sauce is bubbling. Uncover and bake for 15 minutes more.
To make the topping, heat the palm shortening, bacon fat, or ghee in a small, deep saucepan over medium-high heat. Working in batches, pan-fry the shallots for about five minutes, until golden brown. Drain and cool in a single layer on a plate lined with paper towels.
Top the casserole with the crispy shallots and serve warm.

Fun Fact: A great alternative to dairy, cashew cream is loaded with minerals and antioxidants.


“The holidays just don’t feel the same without this creamy casserole, so I’ve re-created it without the heavy cream, MSG, or gluten. This dish involves a few steps, so it’s helpful to do it in stages ahead of time. Make the sauce up to three days in advance and store it in an airtight container in the refrigerator. Prepare the green beans in advance by trimming them and storing in a bowl of water, tightly covered, in the refrigerator for up to five days.” – Danielle Walker


Reprinted with permission from Against All Grain: Meals Made Simple and Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Thoughts to share?

Danielle Walker

Diagnosed with an autoimmune disease at 22, Danielle Walker has worked to help herself and others by creating dishes that are healing, wholesome, and delicious. She is the New York Times best-selling author of Against All Grain: Meals Made Simple and the recently released Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion. Find her blog at


More Like This

a beautiful display of turkey and autumnal accoutrements

Perfect Thanksgiving Turkey, Gravy, and Stuffing

By Andrew Zimmern

Heritage turkeys require some extra care when cooking, but they are well worth the effort.

Back To Top