The Best Vegan Green Bean Casserole – made with a rich and creamy sauce that’s secretly dairy-free, no one would guess that this green bean casserole is actually plant-based! (Gluten free)
Folks, it took me a long time to land on this recipe. I’ve tried so many versions of vegan green bean casserole over the years…some made with flour and plant-based milk, others made with homemade soup or store-bought soup. They call it. None of them impressed me…until this one. This recipe is the real deal.
What I love about it is that it doesn’t have the sweet undertones of store-bought plant-based milk. If you know, you know. Thanks to cashews, the sauce is perfectly creamy and savory with a touch of spice, just like real dairy. I promise if you serve this to everyone and don’t mention it’s vegan, they’ll never know the difference!
Ingredients for vegan green bean casserole
- Raw Cashews- I know a lot of people are intimidated by making cashew cream, but I promise you it’s that easy and it was worth it. Simply soak in hot water for 30 minutes, then place in a blender and puree. However, you will need a solid blender to properly chop them up, such as: B. a NutriBullet or Vitamix. Otherwise the cream will be grainy and not smooth.
- vegetable broth We need liquid with the cashews to make a cream and using broth adds even more flavor. Better than broth is my goal.
- tamari Soy sauce gives the cream a touch of umami flavor. Tamari is only gluten-free soy sauce, but you can use regular soy sauce too.
- white wine vinegar This gives the cream its tang with a little more umami from the fermented wine. If you don’t have white vinegar, regular white vinegar or lemon juice will do. You may want to start with 1 or 2 tablespoons of lemon juice and do a taste test to see if you prefer more as some people are more sensitive to lemon flavor.
- Salt- I use a full teaspoon here, which may seem like overkill to some people. Feel free to customize it to your liking and use less or more.
- shallot Just a few shallots are sautéed with the mushrooms and garlic to add flavor.
- Mushrooms- I like to use sliced cremini mushrooms, but white button mushrooms will work too.
- Garlic- Because I think garlic makes everything better.
- fresh green beans I haven’t tried this recipe with frozen green beans, but it might work if you thaw them and then add them to the pot without cooking them first. My suspicion is that the texture wouldn’t be that good, but I’ll have to try and see.
- Crispy Onion Topping- There are a ton of options for pre-made crispy onion toppings, and I try to go for the ones that have minimal, recognizable ingredients. If you want the casserole to be gluten-free, be sure to look for a certified gluten-free label.
How to make a vegan green bean casserole
- Make your cashew cream. Puree soaked cashews with vegetable stock, tamari, vinegar, salt and pepper.
- Steam green beans. Cook the green beans in a steamer basket for 7-10 minutes, then rinse with cold water to stop them from cooking further.
- Cook mushrooms and garlic. Sweat the shallot, mushrooms and garlic in olive oil for 5 minutes.
- Combine green beans with cream and mushrooms. Add everything to the saucepan with the mushrooms and stir until evenly coated.
- Bake in the oven. Place in a casserole dish and sprinkle with crunchy onions. Cover and bake for 30 minutes.
If you want to make this the day before, just follow the directions up to the point where you add everything to the casserole dish. Cover and refrigerate until the next day. When ready to bake, proceed at room temperature while preheating the oven. Garnish with crispy onions and bake as directed.
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The best vegan green bean casserole
Servings: 8th People
- 1 Cup raw cashew nuts, soaked (see notes)
- 2 cups vegetable broth
- 1 tablespoon Tamari
- 2-3 tablespoon white wine vinegar, see body of post for replacements
- 1 teaspoon fine sea salt
- ¼ teaspoon pepper
- 1½ lb green beans, trimmed ends
- 2 tablespoon Extra virgin olive oil
- 2 shallots, finely chopped
- 8th ounces Cremini mushrooms, sliced (can double the quantity for additional mushrooms if desired)
- 3 Garlic cloves , chopped (about 1 tablespoon)
- ½ Cup crispy onion topping, certified GF (if required)
Preheat oven to 350°F. Lightly grease a 9×13 inch baking 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 you get a smooth creamy sauce. Taste test to see if you prefer more acid (vinegar or lemon juice) or more salt. Put aside.
Next, cut your green beans in half (this step isn’t strictly necessary, but it makes them easier to eat). Place the green beans in a large steamer basket and steam until just barely tender, about 7-10 minutes. Rinse with cold water until the green beans are completely cool, then set aside.
Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add the shallot and cook for 3 minutes. Add the mushrooms and garlic and cook for another 5 minutes until the liquid starts to come out of the mushrooms.
Pour the cashew cream from the blender into the saucepan. Bring to the boil and simmer for 3 minutes until the cream begins to thicken slightly. Add the green beans to the saucepan and stir until evenly coated.
Place the green beans and the sauce from the saucepan into the greased casserole dish. Top with crispy onions, then cover with foil or a lid (I only use parchment paper) and bake for 30 minutes. Let cool for a few minutes, then serve warm and enjoy!
Prep Ahead Tip – If you want to make this the day before, just follow the directions up to the point where you add everything to the casserole dish. Cover and refrigerate until the next day. When ready to bake, proceed at room temperature while preheating the oven. Garnish with crispy onions and bake as directed.
Calories: 164kcal, Carbohydrates: 14G, Protein: 6G, Fat: 11G, Saturated Fatty Acids: 2G, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 6G, Sodium: 661mg, Potassium: 445mg, Fiber: 3G, Sugar: 5G, Vitamin A: 713ie, Vitamin C: 11mg, Calcium: 48mg, Iron: 2mg