This is a great recipe for the holidays, especially if you want to make green bean casserole that is gluten and dairy-free.
It can also be served as a belly warmer on a cold day.


  • 1/4 cup extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 3 large carrots, chopped
  • 1 pound cremini mushrooms, chopped
  • 5 cups water or stock
  • few sprigs fresh thyme (pull the leaves from the stems)
  • few sprigs fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 3 teaspoons salt
  • 1/2 cup raw cashews
  • 2 tablespoons sweet rice flour


  1. In a large pot sauté the onions in the olive oil until soft, about 5 to 10 minutes. Add the garlic, carrots, and mushrooms; sauté for a few minutes more.
  2. Add the water, herbs, pepper, and salt. Cover and simmer for about 25 to 30 minutes. Remove from heat and ladle some of the soup into a blender. Add the cashews and sweet rice flour. Blend on high until smooth and creamy; transfer to a clean pot. Puree the remaining soup in batches (you can blend it for just a short time for more texture or longer for a smoother consistency).
  3. Stir the soup together to mix the cashew cream in with the rest of the blended batches. Taste and add more salt if necessary or more water for a thinner consistency. Simmer over low heat for a few minutes to meld the flavors.


  • You may choose any type of mushrooms, mix and match if you’d like.
  • You can also save a few chopped mushrooms and add back into the soup once it is blended to make it heartier. This is a good idea especially if you are eating it as a soup.

Adapted from