Green Bean Casserole
OHHHHH YES, it’s holiday season guys! Of course I have to veganize some sides! I personally try to stay away from dairy so I made this dish completely vegan, and WOW uhm…I blew myself away!
My boyfriends favorite side is green bean casserole so I HAD TO make it for him. This dish is sooo creamy and WAY better than any green bean casserole i’ve ever tried (sorry, but not really).
let’s get right into it guys!
Ingredients:
4 c fresh green beans (approx 1lb)
1/2 C cashews (raw/unsalted)
2 C vegetable broth
3 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
2 tbs corn starch
2 tbs flour (I used gluten free all purpose flour)
2 tbs vegan butter
3 C chopped mushrooms
1/3 C crispy fried onions
Instructions:
preheat oven to 350 degrees
Start by rinsing your green beans and chopping off the ends and stems, then cut them in half (as shown). Grab a medium sized pot of water to boil, once boiling add in green beans and boil for 7 minutes. Once done immediately remove from water into a baking dish.
While your green beans boil, add cashews, vegetable broth, garlic,salt, pepper and corn starch to a high speed blinder. Blend on high until it is all mixed and smooth. (should be a bit runny still).
Next, chop your mushrooms and add them to a pot with 2 tbs of vegan butter on medium heat (I just reused to pot that I boiled the green beans in, less mess!) Then add your flour to the butter. Stir to combine the butter and flour, your should get a thick paste.
Now, add your sauce from the blender into the mushroom / butter mix and continuously stir until everything is combined and thickens up. Stir for 3 minutes (we do not want this to thicken up too much since it will continue to thicken in the oven.)
Now add the mushroom sauce onto your green beans and stir to combine, add crispy onions on top and put into the oven for 25 minutes uncovered. Then, ENJOY!
