In a small saucepan, combine vegetable broth and dried bay leaves, bringing it to a boil. Add raw cashews and remove from heat, allowing to soak for 30 minutes.

Preheat your oven to 425°F (220°C) and lightly grease your baking dish with olive oil.

In a large skillet, heat olive oil over medium-high heat. Sauté cremini mushrooms and diced onion for 10-12 minutes until softened and golden.

Stir in sherry vinegar, minced garlic, thyme, salt, and pepper. Cook for an additional 3-5 minutes.

Remove the bay leaves and blend the soaked cashew mixture until smooth and creamy.

Pour the creamy cashew mixture into the skillet with the sautéed mushrooms, mixing in ground nutmeg.

Combine fresh green beans with the creamy mushroom mixture in the prepared baking dish.

In a medium bowl, mix torn sourdough chunks with remaining olive oil and a pinch of salt. Scatter over the casserole.

Bake uncovered for 20-25 minutes until golden and bubbling.

Let stand for 5-10 minutes before serving.