Green Bean Casserole

If you have been dreaming of your favorite creamy side dish, then it is time to rejoice! This Green Bean Casserole recipe is it!


– 2 lbs of fresh green beans – 3 C of vegetable broth (or equivalent amount of vegetable bouillon and water), divided – 1/2 C of raw cashews – 1/4 tsp of salt – 1/2 tsp of ground Black Pepper – 1/2 C of vegan butter – 1 small onion, diced – 2 C of button mushrooms, sliced or diced – 4 medium cloves of garlic, roughly chopped – 1/2 C of all-purpose flour – 2 C of crispy fried onions (we use store-bought)

To prepare the green beans, wash them, trim the stem ends, cut them in half, place them in a steamer basket, and steam for 7 minutes. Remove the green beans from the steamer, rinse them with ice­ cold water to preserve the green color, and set aside.

In a high­powered blender, combine 1 cup of the vegetable broth and the cashews and blend on high until smooth. Blend in the remaining 2 cups of vegetable broth, salt, and pepper and set aside. Preheat the oven to 375 degrees F (190 degrees C).

In a large pot over medium­ high heat, melt the vegan butter. Add the onion, mushrooms, and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and whisk to create a roux. Continue to whisk the thickened roux constantly for 3 minutes.

Add the broth and cashew mixture and whisk continuously for 2 to 3 minutes, until thickened (thickening will happen fast and suddenly, so be sure to turn off the heat just as the mixture gets thick enough).

Spoon the green beans and the creamy mixture into a 9 × 13 ­inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20 minutes.