Best Vegan Green Bean Casserole
With Thanksgiving less than a week away, I wanted to share with you my take on a classic vegan Green Bean Casserole.
I’ve never been a fan of the traditional casserole that includes cream of mushroom soup; it’s loaded with sodium and just doesn’t have that fresh taste, especially when it comes to the mushrooms. So I was more than happy to have a go at creating my own version. I wanted this to be a recipe that even non-vegans would love and would never suspect is vegan. So with Thanksgiving less than a week away, I wanted to share with you my take on a classic vegan Green Bean Casserole.
The sauce in the recipe has a lovely creaminess, along with a bit of cheesiness. Cashews are such a great substitute for creams and other dairy-based ingredients, they are very neutral and you can turn them into just about anything.
The Sauce in the recipe has a lovely creaminess, along with a bit of cheesiness.
For the topping, I decided to just grab a can of vegan-friendly, fried onion pieces from Trader Joe’s. For me, it’s a huge time saver as I make so many recipes on Thanksgiving Day and I know that’s true for many people. However, if you are not near a Trader Joe’s or cannot find a vegan-friendly option, you can very easily make your own!
For the topping, I decided to just grab a can of vegan-friendly, fried onion pieces from Trader Joe’s.
Another great time saver is using frozen green beans. You still get that fresh taste, but without the added time. I also prefer them to canned, but if you don’t like that freshness, you can always substitute frozen green beans for canned.
I hope you’ll enjoy this much healthier, and tastier version! Also be sure to check out my vegan mashed potato recipe here!
- 24oz frozen French style green beans, thawed
- 8oz of Baby Bella mushrooms, sliced
- 2 cups of vegetable broth
- 1/2 cup raw cashews
- 2 tbsp cornstarch
- 1 tbsp nutritional yeast
- 1 tsp lemon juice
- salt, pepper and garlic powder to taste
- 1 can of fried onion pieces
- Combine your sliced mushrooms and 1 1/2 cups of the veggie broth in a saucepan, simmer until mushrooms are almost cooked.
- Next, mix your cornstarch with a little bit of water, mix until completely smooth and whisk into the saucepan, simmer until thickened
- and the mushrooms are done.
- While your sauce is cooking, combine your cashews, 1/2 cup of veggie broth, lemon and nutritional yeast into a high speed
- blender, blend until completely smooth
- Add your cashew mix into the broth and whisk until completely combined.
- Pull your saucepan off of the burner and pour your thawed green beans in, completely coating them in the sauce.
- Pour the mixture into a baking dish and bake at 400 degrees F. for 15-20 minutes.
- Once your dish is cooked, top with the fried onion pieces and enjoy!
Hi, I’m Krystine! I love creating easy and delicious plant-based recipes. Cooking is my passion and I love sharing it with the World.