Vegan Green Bean Casserole
User Reviews
5
Vegan Green Bean Casserole
Description
Starting with fresh green beans steamed for seven minutes and then chilled to preserve vibrant color, this casserole layers tender green beans with a creamy sauce made from blended cashews and vegetable broth. The sauce base is prepared by sautéing onions, garlic, and button mushrooms in vegan butter, then thickening with flour to create a roux. The cashew and broth mixture enriches the sauce and adds a smooth, velvety texture.
The casserole is baked with crispy fried onions scattered on top, providing a crunchy and flavorful finish. The seasoning with salt, black pepper, and optional herbs balances the dish's richness. Using vegan butter and cashews ensures the dish remains plant-based while delivering a creamy mouthfeel often associated with dairy-based casseroles.
This casserole pairs nicely as a comforting side dish during holiday meals or family dinners, complementing main courses with its hearty texture and umami flavors. Adjusting the steaming time can customize the green beans' texture to either tender-crisp or softer, depending on preference.
Using pre-sliced mushrooms and diced onions can save preparation time, and making your own fried onions from sautéed onions is an option to control crispiness and caramelization. Brown mushrooms can offer a deeper flavor compared to white mushrooms.
Ingredients
- 2 pounds green beans fresh
- 3 cups vegetable broth or equivalent amount of vegetable bouillon and water), divided
- ½ cup cashews raw
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup vegan butter
- 1 onion diced, small
- 2 cups button mushrooms sliced or dicced
- 4 garlic roughly chopped, medium cloves
- ½ cup all-purpose flour
- 2 cups fried onions we use store-bought, crispy
Instructions
- To prepare the green beans, wash them, trim the stem ends, cut them in half, place them in a steamer basket, and steam for 7 minutes. Remove the green beans from the steamer, rinse them with ice cold water to preserve the green color, and set aside.
- In a highpowered blender, combine 1 cup of the vegetable broth and the cashews and blend on high until smooth. Blend in the remaining 2 cups of vegetable broth, salt, and pepper and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large pot over medium high heat, melt the vegan butter. Add the onion, mushrooms, and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and whisk to create a roux. Continue to whisk the thickened roux constantly for 3 minutes. Add the broth and cashew mixture and whisk continuously for 2 to 3 minutes, until thickened (thickening will happen fast and suddenly, so be sure to turn off the heat just as the mixture gets thick enough).
- Spoon the green beans and the creamy mixture into a 9 × 13 inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20 minutes.
Notes
- Using pre-sliced mushrooms and diced onions reduces prep time.
- Brown mushrooms enhance umami flavor better than white mushrooms.
- You can make your own crispy fried onions by sautéing thinly sliced onions in oil until browned and crisp.
- Steam green beans to your preferred doneness; less steam for tender-crisp, more for softer texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Sodium | 643mg | 27% |
| Potassium | 402mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1511IU | 30% |
| Vitamin C | 15mg | 17% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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