This ultra creamy Vegan Green Bean Casserole is a wholesome take on the classic but is so decadent that you’ll never guess it’s dairy and gluten free!
- Heaping 1/2 cup raw cashews, soaked for 30 minutes or overnight
- 1/2 cup water
- 3 medium onions, divided
- 3 tbsp whole grain bread crumbs (sub certified GF bread crumbs if necessary)
- 3 tbsp flour (sub certified gluten-free flour if necessary)
- 2 1/4 tsp salt (divided)
- 2 lbs frozen cut green beans
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 (8oz) packages sliced mushrooms, chopped
- Pinch ground nutmeg (optional)
- 1 tbsp soy sauce (sub tamari for gluten-free)
- 1/4 cup dry white wine (I used chardonnay)
- Freshly ground black pepper, to taste
- Grease a 9×13 or 3qt baking dish with cooking spray and set aside.
- Place cashews in a small bowl and cover with hot water. Set aside to soak for 30 minutes or overnight. (If you have a nutribullet or high speed blender, 10 minutes of soaking is fine.)
- Meanwhile, preheat oven to 475F and spray a baking sheet or line with parchment paper. Thinly slice two of the onions and dice one onion, setting aside the diced one for later. Combine two sliced onions with bread crumbs, flour and 3/4 tsp salt in a large bowl, tossing to combine. Be sure to separate each individual onion piece. Spread onions in an even layer on baking sheet. Bake for about 20 minutes, tossing halfway through. Watch carefully to make sure they don’t burn towards the end of cooking. Once onions are done, remove from oven and lower oven heat to 350F for casserole.
- Bring a large pot with two inches of water to a boil. Once boiling, add green beans (alternatively you can steam them in the microwave according to package directions). Bring back to a boil (this may take a while) and cook over medium heat for about 5 minutes, or until tender. Drain and run cold water over green beans to stop cooking. Set aside.
- In a large skillet, heat olive oil over medium heat. Once hot, add diced onionand cook for five minutes. Add garlic and mushrooms and for another ten minutes, stirring often. Add nutmeg, soy sauce, white wine, 1 1/2 tsp salt, and pepper. (It will taste salty, that’s ok!). Simmer for five minutes.
- Blend soaked cashews with water in a blender or food processor (I used my nutribullet) until completely smooth and creamy. Add cashew cream and 1/4 of the baked onions to vegetable mixture along with cooked green beans, stirring to combine.
- Spread mixture into prepared dish. Top with remaining baked onions. Bake at 350F for 20 minutes (if onions are on the crispier side, you can cover with foil for first half of cooking.) Serve hot!
To make this dish the day before, I make the green bean casserole portion (don’t bake) without the onion topping. The next day, I bake the onions, stir a handful into the green beans, put the rest on top, and bake for 20 minutes per the instructions.