We meet again my friends, and this time I have for you a vegan, punched up version of a very classic Thanksgiving dish, the green bean casserole!
Now, I know there are about 8 million recipes for this stuff online but hear me out. Most are made with that condensed cream of mushroom soup and while we all know that’s delicious, it’s not the best for you. It’s actually not good for you at all. Besides, this site isn’t called “copies of mom’s recipes” it’s call Almost Like Mom’s, and that’s just what this recipe is!
This recipe is one of the best green bean casseroles I’ve ever had and it’s so good you’ll honestly forget that it’s kind of good for you. Let me run through the highlights for you …
- It is made with cashew cream sauce instead of condensed soup or heavy cream so it’s loaded with protein but still thick, rich and creamy.
- The onion topping is baked and made from scratch instead of being out of that gross can and I swear it’s better!
- I added a ton of spices that give it a bold, smokey
Bottom line, this recipe is amazing, it’s real food and it’s sort of healthy so really you have no reason not to make it for your family Thanksgiving! Just don’t tell them it’s vegan till after they eat it all up. Thanks for coming by you guys! Leave a comment if you like this because it makes me feel good!
Until next time,
Smoky Vegan Green Bean Casserole
A new and improved version of a Thanksgiving favorite, green bean casserole loaded with herbs and smoky flavors and spice and tossed in a cashew cream sauce!
Author: Jackie DeSana
Recipe type: Dinner, Side Dish, Thanksgiving
Cuisine: Vegan, Vegetarian, Comfort Food
Serves: 8 servings
- Green Beans
- 16 oz white mushrooms, sliced
- 1 onion, finely chopped
- 5 cloves garlic, minced
- 1 cup cashews, soaked overnight or speed soaked (see notes)
- 1 cup non-dairy milk
- 2 tbs nutritional yeast
- 2 tsp onion powder
- 1 tsp salt and pepper each
- 2 tsp apple cider vinegar
- 2 tbs olive oil
- 1 tbs Dijon mustard
- 2 tbs soy sauce
- 1 tsp sage
- 2 tsp oregano
- 1 tsp cumin
- 2 cups frozen chopped green beans, thawed
- 1 tsp nutmeg
- ½ cup dry white wine
- Crispy Onion Topping
- 1 onion, thinly sliced
- ½ cup breadcrumbs
- ½ cup all purpose flour
- 2 tbs olive oil
- Preheat your oven to 450 degrees. Spread out the sliced onions on a large baking sheet, use two if necessary, it's important that the onions are not stacked but are spread completely separately. Toss the onions in olive oil. In a small bowl, combine the flour and breadcrumbs and then pour the mix over the onions and toss. Bake for 20 minutes, tossing halfway through until they're browned.
- While the onions are baking, add the cashews, non-dairy milk, nutritional yeast, salt and pepper, apple cider vinegar and onion powder to a food processor or blender and blend on high until creamy.
- Heat the olive oil over medium heat in a large pan and add the onions and garlic. Sautee for 3-5 minutes until the onions become translucent. Add in the sliced mushrooms and stir for 1 minute until the mushrooms begin to soften. Add in the Dijon mustard, soy sauce, sage, oregano, cumin, and nutmeg and mix. When the mushrooms are almost cooked down, pour the white wine into the pan. Stir for 3 minutes until the wine is reduced by half.
- When the wine is cooked down, add in the cashew cream and whisk until the mushrooms are fully mixed in. Place the cut green beans in a large casserole dish and pour the mushroom cream sauce over top. Stir several times to ensure all the beans are fully coated in the sauce. Top with the baked crispy onions.
- Place the casserole in the oven and bake it for 25 minutes. If the top is not browned by the end, place it in the broiler for 1-2 minutes. Enjoy!
*To speed soak cashews, boil about three cups of water and pour it over the cashews in a large or medium size bowl. Let it sit for about thirty minutes.