Creamy Vegan Green Bean Casserole
Serving Size:8-10|Prep Time:30minutes|Cook Time:30-35minutes
Directions
Cashew Cream Sauce
  1. Place whole cashews in a small mixing bowl.
  2. Boil 2 cups of water and pour into mixing bowl with cashews. Allow to soak for 20-30 min until softened, then remove from water, drain, and place into a blender.
  3. Add coconut milk, salt, black pepper, and nutmeg to blender with cashews. Blend on high for 1 minute, until smooth and creamy.
Green Beans
  1. Place green beans in medium sauce pan add low sodium vegetable broth. Place on medium heat and let simmer for 20-25 minutes, until green beans are fork tender. Remove beans.
  2. In a large skillet with high sides, place olive oil, garlic, and onion over medium heat, and cook for about 2 minutes.
  3. Add sliced mushrooms, sprinkle with salt and allow mushrooms, onions, and garlic to cook for about 5 more minutes.
  4. Add cashew cream sauce and turn heat to low.
  5. Add cooked green beans, remove from heat and set aside.
Gluten Free Onion Rings
  1. In a small mixing bowl, whisk together gluten-free flour, cornstarch, salt, black pepper, garlic powder and cayenne pepper. Add unsweetened coconut milk and whisk to combine.
  2. In a medium sauce pan, heat avocado oil on medium/high heat until it registers 375F on a stem thermometer.
  3. Add sliced onion rings into bowl and coat evenly with mixture.
  4. Drop one to two hands full of battered onion rings into the hot oil. Cook for one minute on each per side.
  5. Remove onion rings onto paper towels or cookie rack to drain.
Casserole Assembly
  1. Place green bean and cream mixture in serving dish and top with crunchy fried onion rings.
Chef’s Narrative
Hands down, this recipe can compete with any traditional green bean casserole! With its decadent mushroom cashew cream sauce and crispy homemade gluten-free fried onion rings, your guests will definitely ask for more!
Recipe Substitutions
In place of store-bought vegetable broth, you can use the cooking liquid from the green beans.
Ingredients
Mushroom Cashew Cream Sauce
  • 1cupblanched whole cashews
  • 1 1/2cupsboiling water for soaking cashews
  • 1cupunsweetened coconut milk
  • 1/2teaspoonsalt
  • 1/4teaspoonblack pepper
  • Scant 1/4teaspoonnutmeg
Green Beans
  • 5cupstrimmed green beanscut into inch long sections
  • 4cupslow sodium vegetable broth
  • 1tablespoonolive oil
  • 2garlic clovesminced
  • 1/4cuponionfinely chopped
  • 6ouncessmall cremini mushrooms
  • 1pinchsalt
Onion Rings
  • 1/4cupall-purpose gluten free flour
  • 1/4cupcornstarch
  • 1/8teaspoonsalt
  • 1/8teaspoonblack pepper
  • 1/8teaspoongarlic powder
  • 1/8teaspooncayenne pepperoptional
  • 1small onion or half of large onionthinly sliced into rings
  • 2/3cupavocado oil
  • 1/2cupunsweetened coconut milk
AllergensN/A