Vegan Green Bean Casserole
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5.0
3 reviews
Excellent
Vegan Green Bean Casserole
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This Vegan Green Bean Casserole has everything you love about the classic holiday side dish: a creamy homemade mushroom sauce, lots of green beans, and crunchy onion topping.
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Ingredients
- 1 1/2 cups raw cashews (7.5 ounces)
- 3 cups boiling water
- Salt and freshly ground black pepper
- 3 tablespoons vegan butter
- 1 pound white button mushrooms sliced (see note 1)
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 2 (12 ounce) packages frozen cut green beans (see note 2)
- 3 cups canned fried onions (see note 3)
Instructions
- To make the cashew cream, in a medium bowl, add cashews and cover with boiling water. Let soak for 30 minutes. Drain well.
- In a high-speed blender, add drained cashews and ½ cup water. Blend until smooth, adding more water as needed to get a creamy consistency (I added an additional ½ cup water). Season to taste with salt (I like ¼ teaspoon).
- In a large skillet or Dutch oven, melt butter over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until the mushrooms have released most of their liquid, about 5 to 7 minutes.
- Stir in flour and cook for one minute. Whisk in broth, scraping up any brown bits from the bottom of the pan. Bring to a boil, whisking constantly.
- Reduce heat to medium. Whisk in cashew cream and simmer until the sauce has thickened, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook the beans in the microwave according to the package instructions (or microwave on HIGH power for 4 to 5 minutes; let stand 1 minute before removing from the microwave). Drain well (I like to use a salad spinner to spin them dry).
- Add the green beans to the pot with the mushroom sauce and toss until evenly coated. Transfer the beans and sauce to a crock pot.
- Cook on HIGH for 2 hours or LOW for 4 hours or until a thermometer inserted in to the middle of the casserole reaches 165 degrees. Top with canned fried onions immediately before serving.
Notes
- Mushrooms: Use fresh mushrooms to make a quick from-scratch cream of mushroom sauce.
- Frozen green beans: To substitute fresh beans, trim and chop 2 pounds of green beans. Blanch the beans in 4 quarts of boiling salted water for about 5 minutes, then drain well and plunge immediately in to an ice bath to stop the cooking.
- Fried onions: To substitute bread crumbs for the canned fried onions, pulse 4 slices hearty white bread (torn into pieces) in a food processor or blender. You will have about 3 cups of crumbs. Stir in 3 tablespoons melted vegan butter or olive oil and fry in a large skillet over medium-high heat until browned. Sprinkle over the casserole just before serving.
- Yield: This recipe makes about 10 cups of casserole, enough for 10 1-cup sized, side dish (you'll be able to feed more than 10 people depending on how many sides you have at Thanksgiving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 cup
Calories
279kcal
(14%)
Carbohydrates
22g
(7%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.02g
Sodium
320mg
(13%)
Potassium
423mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
705IU
(14%)
Vitamin C
10mg
(11%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 279kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Sodium | 320mg | 13% |
| Potassium | 423mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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