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Your favorite nostalgic side dish, but made vegan, gluten-free and dairy-free! Bake Me Vegan’s owner, Courtney, states, “Every year I tell myself I might skip making the green bean casserole – I always make way too much food and should probably cut out a side or two. And yet every year this dish makes its way back on the list. The fresh green beans, creaminess from cashews and crisp of the onions just can’t be beat! I’m always eating the leftovers for a week, but it’s just as good reheated!”
Bake Me Vegan Green Bean Casserole
December 23, 2024
Category
Appetizers & Sides
Daily Dish
Recipes
Persons
8
Notes
If you would like this recipe to be gluten-free, pay attention to your store-bought crispy onions ingredient list. Brands such as French’s crispy onions and O-Organic crispy onions are gluten-free.
Ingredients
- 1/2 cup raw cashews
- 1 medium onion, diced
- 1-2 cups store-bought crispy fried onions (see notes)
- 1 1/2 teaspoon salt
- Ground black pepper, to taste
- 2 pounds fresh green beans
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 16 ounces mushrooms, chopped
- 1 tablespoon soy sauce
- 1/4 cup dry white wine or 2-3 tablespoons white wine vinegar
Instructions
- Place cashews in a bowl and fill with hot water, let sit overnight. If making same day, add boiling water and let sit for an hour.
- Grease a 9×13 inch baking dish with cooking spray and set aside. Preheat oven to 350 F.
- Bring a large pot with two inches of water to a boil. Once boiling, add green beans. Cook over medium heat for about 5-10 minutes, or until tender. Drain and run cold water over green beans to stop cooking, and set aside.
- In a large skillet, heat oil over medium heat. Once hot, add diced onion and cook for 5 minutes. Add garlic and mushrooms and cook for another 10 minutes, stirring often. Add soy sauce, white wine, salt, and pepper. (It will taste salty but will be diluted by beans when cooked.) If using white wine vinegar, add start with 2 tbsp and add another if needed. Simmer for 5 minutes.
- Drain cashews. Place in blender or food processor with 1/2 cup water and blend until completely smooth and creamy. Add cashew cream and a ½ cup crispy onions to mushroom mixture along with cooked green beans, stirring to combine.
- Transfer mixture into prepared dish. Top with remaining crispy onions. Bake at 350 F for 20 minutes (if onions are getting dark, you can cover with foil for first half of cooking.) To make the day before, do everything up until baking: pour into baking dish, cover with foil and place in fridge. Take out of fridge 30 minutes before baking.
- Bake for 30-40 minutes at 350 F.
