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!
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
- 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.
- Next, add in paprika, nutritional yeast, pepper, salt, thyme, and flour. Coat the veggies and add the cashew milk, vegetable stock, and tahini.
- Turn heat to medium, and allow mixture to thicken, roughly 2-3 minutes. Set aside in the stove.
- 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.
- 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.
- Preheat oven to 350 degrees F.
- In a greased casserole dish, pour the mixture in and top with remaining onion crisps.
- Bake covered for 40 minutes. Remove cover and continue baking until top is browned and bubbling.
- Serve immediately.
Chef’s tip: If you do not like mushrooms, you can leave them out of this recipe.