Healthy green bean casserole made with a creamy mushroom cashew sauce and homemade crispy baked onions on top. Vegan + gluten-free friendly.
Growing up, green bean casserole was at every single holiday meal (at least from what I can remember!). A few years back, someone dropped green bean casserole off the holiday roster and I really missed it! I love when food and memories collide and this casserole does just that.
Traditionally green bean casserole is made from canned cream of mushroom soup and packaged fried onions, but in true EBF fashion, I upgraded the recipe! No more canned veggies and soup… we’re using fresh green beans and mushrooms, homemade crispy baked onions and a homemade cashew cream sauce.
There are two main parts to a green bean casserole… the crispy onion topping and the creamy green beans. When I upgrade recipes to make them healthier, I don’t want to miss out on the essence of the dish so yes, this is still a creamy casserole topped with crispy onions. Trust me, your friends and family won’t even know it’s the “healthy” version.
Aren’t the bright green beans so pretty and fresh looking? And they taste way better than canned beans, IMO!
Let’s Make Healthy Green Bean Casserole
Start by soaking your cashews in water. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with cooking spray and evenly spread the onions on the pan. Place the pan in the middle rack of the oven and bake until golden brown, tossing every 10 minutes. When they’re done baking, remove them from the oven and set them aside.
As your onions cook, you’ll prep your green bean mixture. The key here is blanching your fresh green beans! To do so, you’ll bring a large pot of water to boil. Add the beans and blanch for 5 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. When the beans have cooled, drain and set aside in a large bowl.
Mushroom Cashew Cream Sauce
Time to make the cream sauce! Drain the cashews and add to a blender with almond milk. Blend until smooth and creamy and set aside. In a large skillet, melt the butter and add the mushrooms, salt and pepper and cook, stirring occasionally. Then add garlic and nutmeg. Sprinkle the flour over the mixture and stir to combine. Add the broth and tamari and bring to a simmer. Decrease the heat and add in the cashew cream. Cook until the mixture thickens, stirring occasionally.
To assemble, pour the cream sauce into the large bowl with the green beans and add 1/2 cup of the baked onions. Place the green bean mixture into the prepared casserole dish and add the onion topping. Place into the oven and bake until bubbly and warm throughout.
Add 1/2 cup cashews to a bowl with water for soaking. Let soak for at least 30 minutes.
Preheat the oven to 475°F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 25 minutes, tossing every 10 minutes. Once done, remove from the oven and set aside until ready to use. Reduce oven temperature to 375°F.
While the onions are cooking, prepare your green bean mixture.
Bring a large pot of water to a boil. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside in large bowl.
Drain cashews and add to a blender with almond milk. Blend until smooth and creamy and set aside.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally for 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and tamari, simmer for 1 minute. Decrease the heat to medium-low and add the cashew cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and pour sauce into a large bowl with the green beans and ½ cup of the crispy baked onions. Place green bean mixture into a 8×8 baking dish and top with the remaining crispy baked onions. Place into the oven and bake until bubbly and warm throughout, approximately 15-20 minutes. Remove and serve immediately.
Being British I have never heard of this dish so I decided to have a go and make it. I was not disappointed not one bit. Absolutely Dlish with a capital D. Will be making again and again.
Update- I made the dish the night before and topped it with the onions once we got to our in-laws. This was by far the best dish on the table!! I loved it and the rest of the family did too! Such a yummy dish. I will be making this one again very soon! Thank you!
Yes! I’m doing that this year! Going to prep everything and store the green beans casserole and the onions in the fridge overnight (separately) and then I’ll add the onions on top before baking tomorrow!
Hello! This is the dish I will be bringing to thanksgiving this year. We will be traveling a few hours and I will be prepping it ahead of time. How do you suggest I do the onions so they will stay crispy? Put them in a paper bag or something? Thank you for the great recipe and Happy Thanksgiving!
Yes! I’m doing that same thing this year! Going to prep everything and store the green beans casserole and the onions in the fridge overnight but separately and then I’ll add the onions before baking tomorrow!
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Being British I have never heard of this dish so I decided to have a go and make it. I was not disappointed not one bit. Absolutely Dlish with a capital D. Will be making again and again.
Ah yay! This makes me so happy to hear, Janet! Thanks so much for trying this recipe out and coming back to leave a review. I really appreciate it!
Update- I made the dish the night before and topped it with the onions once we got to our in-laws. This was by far the best dish on the table!! I loved it and the rest of the family did too! Such a yummy dish. I will be making this one again very soon! Thank you!
Ah yay!! So pumped to hear this green bean casserole was a hit, Courtney!! Thanks so much for the review. It means so much to me!
Hi! Can this be made the day before? Any suggestions on how to make it sheas and still have fresh taste?
Yes! I’m doing that this year! Going to prep everything and store the green beans casserole and the onions in the fridge overnight (separately) and then I’ll add the onions on top before baking tomorrow!
Hello! This is the dish I will be bringing to thanksgiving this year. We will be traveling a few hours and I will be prepping it ahead of time. How do you suggest I do the onions so they will stay crispy? Put them in a paper bag or something? Thank you for the great recipe and Happy Thanksgiving!
Hi Courtney! I think that’s a great idea. I’m making it for Thanksgiving this year too and I’m going to store the onions separately.
Hey Brittany. Happy thanksgiving! Can this dish be made ahead waiting prep & add the onions prior to baking? TIA!
Yes! I’m doing that same thing this year! Going to prep everything and store the green beans casserole and the onions in the fridge overnight but separately and then I’ll add the onions before baking tomorrow!