Thanksgiving and Christmas are upon us and it is time to enjoy everyone’s favorite warm and savory dish. Green Bean Casserole is an American classic but is often not prepared as a vegan or plant based dish. This recipe makes it possible to be served at a vegan meal but does not skimp on the flavor. Though Green Bean Casserole is often reserved for holidays and the cooler months of the year, we love this recipe so much we serve it all year round. Enjoy!

Vegan Green Bean Casserole

Makes: 10 servings

Takes: 1 hour 5 minutes

Ingredients

  • Heaping 1/2 cup raw cashews, soaked for 30 minutes or overnight

  • 1/2 cup water

  • 1 packet of  crispy onions (6 oz.)

  • 2 lbs. frozen cut green beans

  • 1 tbsp. extra virgin olive oil

  • 3 cloves garlic, minced

  • 2 (8oz) packages sliced mushrooms, chopped

  • Pinch ground nutmeg (optional)

  • 1 tbsp. soy sauce (sub tamari for gluten-free)

  • 1/4 cup vegetable broth

Directions

  1. Grease a 9×13 or 3qt baking dish with cooking spray and set aside.

  2. Place cashews in a small bowl and cover with hot water. Set aside to soak for 30 minutes or overnight. (If you have a Nutribullet or high speed blender, 10 minutes of soaking is fine.)

  3. Bring a large pot with two inches of water to a boil. Once boiling, add green beans (alternatively you can steam them in the microwave according to package directions). Bring back to a boil (this may take a while) and cook over medium heat for about 5 minutes, or until tender. Drain and run cold water over green beans to stop cooking. Set aside.

  4. In a large skillet, heat olive oil over medium heat. Once hot, add diced onion and cook for five minutes. Add garlic and mushrooms and saute for another ten minutes, stirring often. Add nutmeg, soy sauce, vegetable broth and 1 1/2 tsp salt. (It will taste salty, that’s ok!). Simmer for five minutes.

  5. Blend soaked cashews with water in a blender until completely smooth and creamy. Add cashew cream and 1/4 of the baked onions to vegetable mixture along with cooked green beans, stirring to combine.

  6. Spread mixture into prepared dish. Top with remaining baked onions. Bake at 350F for 20 minutes (if onions are on the crispier side, you can cover with foil for the first half of cooking.) Serve hot!

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