The Best Vegan Green Bean Casserole

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Prep Time30

Cook Time45

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: people

Calories: 164kcal

Equipment

1 High Speed Blender

Ingredients

1 cup raw cashews soaked (see notes)
2 cups vegetable broth
1 tablespoons tamari
2-3 tablespoons white wine vinegar see body of post for substitutions
1 teaspoon fine sea salt
¼ teaspoon pepper
1½ pounds green beans ends trimmed
2 tablespoons extra virgin olive oil
2 shallots finely chopped
8 ounces cremini mushrooms sliced (can double amount for extra mushrooms, if desired)
3 garlic cloves minced (about 1 tablespoon)
½ cup crisp onion topping certified GF (if necessary)

US Customary - Metric

Instructions

Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish.
In the bowl of a blender, combine the drained and rinsed cashews, 2 cups broth, tamari, vinegar or lemon juice, salt and pepper. Blend until a smooth creamy sauce forms. Taste test to see if you prefer more acidity (vinegar or lemon juice) or more salt. Set aside.
Next, cut your green beans in half (this step isn't exactly necessary but it does make them easier to eat). Place the green beans in a large steamer basket and steam for about 7-10 minutes, just until they barely tender. Rinse with cold water until the green beans are completely cooled then set aside.
Meanwhile, warm the olive oil in a large pot over medium heat. Add the shallot and cook for 3 minutes. Add mushrooms and garlic and cook just until the liquid from the mushrooms begin to release, for about 5 minutes more.
To the pot, pour in the cashew cream from the blender. Bring to a low boil and simmer for 3 minutes, until the cream begins to thicken slightly. Add the green beans to the pot and stir until evenly coated.
Transfer the green beans and the sauce from the pot to the greased baking dish. Top with crisp onions then cover with foil or a lid (I just use parchment paper)and bake for 30 minutes. Allow to cool for a few minutes then serve warm and enjoy!

Notes

To soak cashews, bring a small pot of water to a boil. Add cashews and soak for 30 minutes. Alternatively you can soak them overnight in a bowl of water at room temperature. This step helps soften them so that they break down easier in the blender.

Prep Ahead Tip- If you'd like to make this the day before simply follow the instructions up to the point where you transfer everything to the casserole dish. Cover and refrigerate until the next day. When ready to bake, set out at room temperature while you preheat the oven. Top with crispy onions and bake as directed.

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