Vegan Green Bean Casserole (In Mushroom Cashew Sauce)

5 from 3 ratings

Vegan Green Bean Casserole (In Mushroom Cashew Sauce)

Get ready to dig into this vegan green bean casserole (made totally dairy-free!). We’re ditching heavy cream for a homemade cashew sauce that’s so good, you’ll forget it’s good for you.

Prep Time10

Cook Time35

Total Time45

Course: Side Dishes

Cuisine: American

Diet: Halal, Low Calorie, Low Lactose, Vegan

Keyword: green bean casserole, vegan green bean casserole

Diet: Dairy-Free, Vegan, Vegetarian

Occasion: Christmas, Thanksgiving

Time: 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

1 cup raw cashews 140 g
2 lb green beans trimmed, 900 g
2 Tbsp olive oil 30 mL
16 oz sliced button mushrooms brown or white, 453 g
1 medium yellow onion
6 cloves garlic minced
3 cups vegetable broth may need more, 709 mL
½ tsp salt
1 6-oz package fried onions 170 g

Instructions

Prep: Preheat oven to 350°F (186°C). Add 1 cup raw cashews to a bowl and cover with hot water. Set aside.
Beans: Bring a large pot of water to a boil and add a generous pinch of salt. Add 2 lb green beans to the boiling water and cook for 5 to 7 minutes, or until bright green but still crispy, then drain and run under cold water to stop the cooking process.
Sauce Base: Add 2 Tbsp olive oil to a large saute pan and set over medium heat. Add 16 oz sliced button mushrooms, 1 medium yellow onion (diced), and 6 cloves garlic (minced). Cook until mushrooms have sweat out their moisture, about 8 minutes.
Blend Sauce: Transfer about ¾ of the mushroom mixture to a standing blender, along with 3 cups vegetable broth and the soaked (and drained) cashews.
Blend on high until sauce is smooth and creamy, adding more broth as needed to reach a thick sauce consistency (sauce will thicken as it sits).
Assemble: Either in a large bowl or right in the casserole dish (9x13-inch), stir together strained green beans, sauce, remaining mushroom mixture, ½ tsp salt, and half of the fried onions. Press into the casserole dish to form an even layer.
Bake: Bake for 20 minutes. Top with remaining fried onions, then continue baking for 10 minutes, or until sauce is bubbling at the edges.

Video

Notes

Use the oven to reheat! The fried onions become less crispy after sitting in the fridge, so if you love that crunchy result, just throw some fresh ones on top! They’ll brown right up in the oven.

Nutrition