Green Bean Casserole

Have you ever tried green bean casserole? This classic dish is a big favorite and we have a delcious plant-based version to share with you!

Course Dinner, Lunch

Cuisine American

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings servings

Calories 296kcal

2 pounds fresh green beans
3 cups vegetable broth (or equivalent amount of vegetable bouillon and water), divided
½ cup raw cashews
¼ teaspoon salt
½ teaspoon ground black pepper
½ cup vegan butter
1 small onion diced
2 cups button mushrooms sliced or dicced
4 medium cloves of garlic roughly chopped
½ cup all-purpose flour
2 cups 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 high-powered 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 saute 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 x 13 inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20 minutes.

You can easily make this casserole ahead of time for easy holiday prep. Frozen beans may also be used, just thaw first.