Healthy Vegan Green Bean Casserole (tastes like the classic!)

Add some nourishment to the table with this satisfying Vegan Green Bean Casserole! Made with savory cashew cream mushroom sauce and homemade crispy onions, everyone raves it's the best. It tastes like the classic and is the star of the Thanksgiving table every year. This recipe is a Hummusapien community favorite--the proof is in the comments, see below!

I love Thanksgiving recipes and Thanksgiving loves meeeee!

The food, the chaos, the aromas filling up the entire house, the fam time...everything about it is so yummy and nostalgic.

I can't get enough Vegan Sweet Potato Casserole, Cauliflower Stuffing smothered in Vegan Gravy, Cranberry Orange Sauce and Vegan Pumpkin Pie Bars.

This recipe is inspired by my Grandma's nostalgic green bean casserole with obligatory condensed mushroom soup and fried onions. So retro!

I love that this dairy-free version tastes just as incredible thanks to magical cashews. You'll never be the same!

Ingredients

• Green beans: Fresh, pre-trimmed for ease or frozen green beans are great. I've tested this recipe with them all. Pre-cut are nice too! Avoid canned because mush is no fun.
• Cashews: The key to a silky smooth cream sauce. Raw unsalted is best for flavor, but roasted will work in a pinch (but it'll have a more distinct cashew taste).
• Onions: For the crispy topping and for flavor in the casserole mixture. Yellow, white or sweet onions work.
• Mushrooms: A full pound of shrooms to add epic flavor to the green bean mixture. Baby bella, white, cremini, or a mix all work. Use your favorite!
• White wine: We're building flavor here, people. I like Chardonay (def pour yo'self a glass to enjoy while cooking). If you're alcohol-free, you can sub vegetable broth.
• Breadcrumbs + flour: Texture! Any flour works except almond or coconut. You can try an all purpose gluten free blend if needed.
• Soy sauce: A great pop of umami. Use tamari for gluten free.
• Garlic: Essential for layering flavor! Use frozen for ease if you fancy.
• Nutmeg: Just a pinch really levels of the flavor.

How to make

While there is a bit of prep, this gem comes together fairly quickly, especially if you use pre-sliced mushrooms and trimmed green beans!

1. Soak cashews.
2. Make onion topping by tossing sliced onions with flour, breadcrumbs, and salt. Bake for 25 minutes.
3. Boil or microwave the green beans. Sauté remaining onion and mushrooms.
4. Blend cashews with water and add to mushrooms with white, soy sauce, and nutmeg.
5. Add cooked green beans to cream sauce and a fourth the crispy onions. Top casserole with the rest of the onions and bake for 20 minutes.

What sets this recipe apart

This dietitian loves how nourishing this recipe is! A serving boats almost 6g of filling fiber and plant protein. Plus, it's gluten free friendly.

While the traditional version is more on the heavy side, this veggie side is actually packed with nutrients. If sodium is a concern, you could always use reduced sodium soy sauce and season to taste with salt!

Can I make it ahead?

Yes! Assemble it the day before and cook it the next day so you can focus on other dishes.

1. Make the green beans and the sauce up to one day in advance and store separately in the refrigerator. We won't make the onion topping until the day of so it's not soggy.
2. The next day, prepare the onion topping. Meanwhile, reheat the sauce in a large skillet. Combine sauce and beans,  per the step 6 of the recipe instructions.
3. Proceed with the rest of the recipe and bake!

How to store and reheat

• To store: Refrigerate covered casserole for up to four days.
• To reheat: Warm in the oven at 350F for crisp topping, or microwave a single portion until hot in a pinch. This doesn't freeze well because the green beans get mushy.

Please let me know how this recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.

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Photos by The Nutritious Kitchen.