Vegan Green Bean Casserole

This vegan green bean casserole is rich, creamy, delectably dairy-free, and topped with a tempting layer of crispy onions. It’s easy to prep in advance, so make it a part of your holiday table!

 

MAKES 6 SERVINGS 

Equipment needed: mixing bowl, peeler, chopping board, knife, sieve, blender, oven, baking dish, large pan,

Total Time: 45minutes

 

Ingredients:

For the cashew cream base –

  • 1/2 cup raw cashews
  • 1 medium potato cooked
  • 1 and 1/2 cups cooked white beans rinsed and drained (equal to 1 standard can)
  • 1 tbsp white or yellow miso
  • 2 tbsp nutritional yeast (optional)
  • 1 cup low-sodium vegetable broth

For the vegan green bean casserole –

  • 1 and 1/2 tbsp olive oil
  • 1 shallot thinly sliced
  • 1 rib celery thinly sliced (optional)
  • 4 cloves garlic minced
  • 16 oz green beans trimmed and cut into bite-sized pieces
  • 1/4 cup dry white wine
  • 1 cup crispy onions (see the link for an example)

 

Method:

For the cashew cream base –

  1. Soak the raw cashews in hot water for 1-2 hours before starting. Also, cook and peel the potato.
  2. Drain and rinse the soaked cashews and the white beans. Add all of the cashew cream ingredients to a blender, and blend until smooth, stopping to scrape down the sides as needed. Set aside.
  3. For the vegan green bean casserole
  4. Preheat the oven to 350 degrees Fahrenheit, and lightly grease a 9×9-inch square baking dish, or another baking dish of a similar size.
  5. In a large pan, heat the olive oil over medium heat. Add the shallot, and the celery if using, and stir. Stir occasionally and cook for 4-6 minutes, or until the shallot is softened and starting to lightly brown.
  6. Stir in the garlic and cook for another 60 seconds, until fragrant. Stir in the green beans, and then add the white wine. Continue to cook, stirring occasionally, until the green beans turn bright green, and are cooked to your liking. (They won’t soften much further in the oven.)
  7. Stir in the blended cashew cream mixture and mix well. Season to taste with salt and pepper. Transfer the mixture from the pan to your prepared baking dish, and sprinkle the top evenly with crispy onions.
  8. Bake for about 15 minutes, or until hot throughout and the crispy onions are beginning to brown. For more browning, you can briefly broil the casserole for about a minute – keep an eye on it to prevent burning. Serve hot.