Description
A healthy and delicious green bean casserole recipe featuring crispy baked onions, a creamy cashew and almond milk sauce, and tender green beans. This dairy-free and vegan casserole offers a flavorful twist on the classic comfort food, using wholesome ingredients and baking techniques to create a warm, satisfying dish perfect for any occasion.
Ingredients
Crispy Onion Topping
- 2 medium onions, thinly sliced
- ¼ cup oat flour
- 2 tablespoons panko bread crumbs (gluten-free if needed)
- 1 teaspoon sea salt
- Nonstick cooking spray
Creamy Sauce
- ½ cup cashews, soaked
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons vegan butter
- 12 oz baby portobello mushrooms, trimmed and cut into ½-inch pieces
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 3 cloves garlic, minced
- ¼ teaspoon ground nutmeg
- 2 tablespoons oat flour
- 1 cup vegetable broth
- 1 teaspoon low-sodium tamari (or soy sauce)
Vegetables
- 24 oz fresh green beans, rinsed, trimmed, and halved
Instructions
- Soak Cashews: Place the cashews in a bowl, cover them with water, and let them soak for at least 30 minutes to soften for blending.
- Preheat Oven: Set your oven to 475°F to prepare for baking the crispy onion topping.
- Prepare Crispy Onions: In a large mixing bowl, combine thinly sliced onions, oat flour, panko breadcrumbs, and sea salt. Toss well to coat the onions evenly.
- Bake Onions: Spray a sheet pan lightly with nonstick cooking spray and spread the coated onions evenly. Bake on the middle rack for about 25 minutes, tossing every 10 minutes until the onions are golden brown and crispy. Remove from oven and set aside. Reduce oven temperature to 375°F.
- Blanch Green Beans: Bring a large pot of water to a boil. Add green beans and blanch for 5 minutes until tender-crisp. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside in a large bowl.
- Make Cashew Cream: Drain the soaked cashews and place them in a blender with almond milk. Blend until smooth and creamy, then set aside.
- Sauté Mushrooms: Heat vegan butter in a large skillet over medium-high heat. Add mushrooms, sea salt, and ground pepper, and cook for 4 to 5 minutes, stirring occasionally.
- Add Aromatics and Flour: Stir in minced garlic and ground nutmeg, cooking for 1 to 2 more minutes. Sprinkle oat flour over the mixture and stir to combine, cooking for 1 minute to remove raw flour taste.
- Add Broth and Tamari: Pour in vegetable broth and tamari, simmering the mixture for 1 minute to meld flavors.
- Incorporate Cashew Cream: Lower the heat to medium-low and add the cashew cream. Cook while stirring occasionally for 6 to 8 minutes until the sauce thickens.
- Combine and Assemble: Remove the skillet from heat. Stir the sauce gently into the green beans along with half of the crispy onions. Transfer the mixture into an 8×8-inch baking dish.
- Top and Bake: Sprinkle the remaining crispy onions on top of the green bean mixture. Bake in the preheated 375°F oven for 15 to 20 minutes until bubbly and heated through.
- Serve: Remove casserole from the oven and serve immediately while warm.
Notes
- Soaking cashews is important for a smooth, creamy sauce; if short on time, soak in hot water for 1 hour.
- Use gluten-free panko if you require a gluten-free dish.
- To make it nut-free, substitute cashew cream with a thickened oat milk sauce, though texture and flavor will vary.
- Make sure to toss onions every 10 minutes to ensure even browning and crispiness.
- Blanching the green beans stops the cooking process and keeps them bright and tender in the casserole.
- For a richer flavor, vegan butter can be substituted with regular butter if not avoiding dairy.
- Prep Time: 25 minutes
- Cook Time: 53 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
