Vegan Green Bean Casserole without Mushrooms
Nothing says "the holidays" quite like this Vegan Green Bean Casserole. This essential Thanksgiving side dish is traditionally loaded with dairy, but we are bringing you a version that is not only delicious but 100% dairy-free and vegan!
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Servings: 8
Ingredients
Cashew Cream
- 1 cup Cashews
- ½ cup Water
- ¼ teaspoon Kosher Salt
Cream of Chicken Soup
- ¼ cup Vegan Butter
- ½ cup All-Purpose Flour
- 2 cups Vegan Chicken Broth homemade or store-bought
- 1 cup Cashew Cream recipe above
- ½ teaspoon Dried Parsley
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt see note
- ½ teaspoon Black Pepper
Green Bean Casserole
- 1 pound Green Beans trimmed and blanched
- 3 tablespoons Vegan Butter
- ¾ cup Diced Yellow Onion
- 5 Garlic Cloves minced
- Pinch of Salt and Black Pepper
- 2 tablespoons All-Purpose Flour
- 1 cup Vegetable Broth
- ¾ cup Vegan Cream of Chicken Soup
- 1 cup Crispy Onions store-bought or homemade
Instructions
- Bring 1 cup of water to a boil— this is for soaking the cashews. Add the cashews in to a bowl and pour the hot water over the top. Let soak for at least 15 to 30 minutes to soften. Alternatively, soak them overnight.
- Add the soaked cashews, water, and salt to a blender and blend until smooth. It should be silky smooth to the touch and not grainy. Set aside.
- Start the cream of chicken soup by melting the vegan butter over medium heat in a pot.
- Whisk in the flour until no raw flour is visible. Then, slowly whisk in the vegan chicken broth, cashew cream, and seasonings.
- Whisk continuously until thickened, about 3 to 5 minutes. You'll know it's done when it gets harder to whisk. Remove from heat. It will continue to thicken. Set aside.
- Preheat oven to 350F.
- Salt a large pot of water and bring to a boil.
- Wash and trim the ends of green beans. Optional but recommended: cut the green beans in half.
- Add the green beans to the boiling water and blanch for 3 minutes. Pour into a strainer and run cold water over the beans to stop the cooking process.
- Add the vegan butter to a pan over medium-high heat. Cook the onions and garlic until soft and starting to brown.
- Sprinkle in the flour, salt, and black pepper. Mix until the butter absorbs the flour.
- Add the vegan cream of chicken soup and vegetable broth and whisk until smooth.
- Bring to a boil then reduce to a simmer over medium-low heat and allow to thicken, about 3 to 5 minutes. It continues to thicken in the oven so avoid over-cooking it.
- Taste and adjust the salt and black pepper to preference.
- Add the blanched green beans to an oven-safe baking dish, I used a 3qt casserole dish. Pour the sauce over the green beans and toss to combine. Top with crispy onions and bake for 20 to 25 minutes or until the crispy onions are browned. Serve and enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!