Green Bean Casserole

It’s the dish that most of us have been waiting for all year, Green bean casserole! Using cashew milk to recreate a “cream of mushroom” soup is a fantastic way to alter this classic side dish for Thanksgiving. Topped with crispy fried onion and baked to perfection, this plant-based alternative will leave you are your guests mouths watering for more!

Ingredients

4 Tbsp. avocado oil

1/2 cup onion, chopped

1 small shallot, diced

2 lbs. green beans, trimmed

1/2 cup baby Bella mushrooms, diced

2-3 cloves garlic, chopped

1/2 tsp. Himalayan pink salt

1/4 tsp. pepper

1/4 tsp. dried thyme

1/4 tsp. smoked paprika

1/4 cup all-purpose flour

1 1/2 cups vegetable broth

1/2 cup cashew milk

1 Tbsp. nutritional yeast

1 Tbsp. tahini

1 1/2 cups crispy french fried onions

Directions 

1. In a frying pan on medium-high heat, add the olive oil and onions and allow to cook for 2-3 minutes. Then add in the mushrooms and garlic, sauté for an additional 4-5 minutes.
2. Next, add in paprika, nutritional yeast, pepper, salt, thyme, and flour. Coat the veggies and add the cashew milk, vegetable stock, and tahini.
3. Turn heat to medium, and allow mixture to thicken, roughly 2-3 minutes. Set aside in the stove. 
4. Bring a pot of lightly salted water to a boil. Dice and trim off the green beans ends, slice in half, and place in boiling water. Cook for 2-3 minutes and remove green beans from pot into a bowl of ice water.
5. In a big mixing bowl, add your cooked & drained green beans and pour the sauce over the green beans. Add about half of the fried onion crisps to the bowl and give a good mix.
6. Preheat oven to 350 degrees F.
7. In a greased casserole dish, pour the mixture in and top with remaining onion crisps. 
8. Bake covered for 40 minutes. Remove cover and continue baking until top is browned and bubbling.
9. Serve immediately.

Chef’s tip: If you do not like mushrooms, you can leave them out of this recipe.