Creamy Vegan Green Bean Casserole
A comfort-food classic--perfect for fall, winter, and the holidays!
Prep Time20 mins
Cook Time35 mins
Large pot (if using fresh green beans)
Blender (preferably high-speed like Vitamix or Blendtec)
9 inch x 9 inch baking dish or cast iron skillet
- 1 pound green beans (fresh or frozen)
- 1/2 cup French fried onions (any vegan brand)
- 1 tablespoon oil
- 1 1/2 cup roughly chopped cremini mushrooms (also known as baby bella mushrooms, about 4 ounces total)
- 3/4 cup finely chopped white onion (or about 1/2 of a medium white onion)
- 1 clove garlic (crushed)
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
For the Creamy Cashew Sauce:
- 1/3 cup (heaping) raw cashews (whole cashews or pieces)
- 1 cup + 2 Tablespoons water
- 1/2 tablespoon soy sauce (or 1 teaspoon Bragg's liquid aminos)
- 1/4 teaspoon cornstarch
- 1/4 teaspoon onion powder
- 1/4-1/2 teaspoon salt (or to taste)
If you are using frozen green beans, make sure you remove them from the freezer 1 hour before cooking, so they have time to slightly thaw. If you forget, go ahead and microwave them in a microwave-safe dish for 1-2 minutes to get the frost off before baking.
Preparing Fresh Green Beans
If you are using frozen green beans, jump to "Starting the Casserole" below. If you're using fresh green beans, you'll want to begin by rinsing your green beans in a strainer.
Fill a large pot with about 3 quarts of water (or enough to cover green beans) and bring to boil.
Trim off the ends of your green beans, then cut them in half.
Place green beans in a strainer or steamer, if you have one, and lower into your pot of boiling water. If you don't have a metal steamer, no worries, place green beans directly into boiling water, and remove them with tongs when blanching is complete. Leave green beans in boiling water for about 3-3 1/2 minutes.
While your green beans cook, prepare your ice bath with 2-3 cups of ice and cold water in a pot or bowl.
Remove green beans from pot of boiling water after 3-3 1/2 minutes, and place green beans directly into ice bath, and set aside.
Starting the Casserole:
Preheat oven to 350 degree Fahrenheit.
In a skillet, heat 1 tablespoon of oil on medium-high heat for 15-20 seconds. Add mushrooms, onions, salt, thyme, and saute for 4-5 minutes. Stir occasionally, but not constantly, to allow for golden crust to form on mushrooms. Add 1 clove crushed garlic during last 30 seconds of cooking.
Remove skillet from heat and set aside.
In a high-speed blender, place rinsed raw cashews, water, soy sauce, cornstarch, onion powder, and salt. Blend on high until mixture is completely smooth without any gritty cashew pieces.
Pour cashew mixture over sauteed mushroom and onion mixture in your skillet. Return skillet to medium heat, and stir constantly, until sauce has begun to bubble and thicken.
Place green beans (fresh blanched or semi-thawed frozen) in a cast iron skillet or 9 inch x 9 inch glass baking dish. Pour creamy thickened cashew and mushroom sauce over your green beans, and gently fold together.
Place in preheated oven and bake at 350 degrees for 20-25 minutes, or until casserole is hot and bubbling, and green beans are tender.
Sprinkle French fried onions over the top of casserole and bake for an additional 5 minutes until golden.
Serve warm and enjoy.
- If you don't have a high-speed blender like Vitamix or Blender, but you do have a different kind of blender. Go ahead and soak your cashews for 3-4 hours (or overnight) in the refrigerator before attempting this recipe.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stove, adding a few extra French fried onions for added crunch, if desired.
Calories: 140kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Sodium: 422mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 10.9mg | Calcium: 41mg | Iron: 1.9mg