Healthy Green Bean Casserole

4.42 from 41 votes

Fresh green beans, a creamy mushroom cashew sauce and homemade crispy baked onions make this healthy green bean casserole a delicious dairy-free Thanksgiving side.

Prep Time20

Cook Time58

Total Time1 18

Course: Lunch/Dinner

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Brittany Mullins

Ingredients

Crispy Baked Onions

2 medium onions thinly sliced
¼ cup oat flour
2 tablespoons panko bread crumbs gluten-free, if needed
1 teaspoon sea salt
Nonstick cooking spray

Green Beans and Sauce

½ cup raw, unsalted cashews soaked
1 cup unsweetened almond milk or milk of choice
24 oz fresh green beans rinsed, trimmed and halved
2 Tablespoons vegan butter
12 oz baby portobello mushrooms trimmed and cut into 1/2-inch pieces
1 teaspoon sea salt
1 teaspoon ground pepper
3 cloves garlic minced
¼ teaspoon ground nutmeg
2 Tablespoons oat flour
1 cup vegetable broth
1 teaspoon low-sodium tamari or soy sauce

Instructions

Add cashews to a bowl with water for soaking. Let soak for at least 30 minutes.
½ cup raw, unsalted cashews
Preheat the oven to 475°F.
Combine the onions, oat 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.
2 medium onions, ¼ cup oat flour, 2 tablespoons panko bread crumbs, 1 teaspoon sea salt, Nonstick cooking spray
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.
24 oz fresh green beans
Drain cashews and add to a blender with almond milk. Blend until smooth and creamy and set aside.
1 cup unsweetened almond milk
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 oat flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and tamari, simmer for 1 minute.
2 Tablespoons vegan butter, 12 oz baby portobello mushrooms, 1 teaspoon sea salt, 1 teaspoon ground pepper, 3 cloves garlic, ¼ teaspoon ground nutmeg, 1 cup vegetable broth, 1 teaspoon low-sodium tamari, 2 Tablespoons oat flour
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 8x8 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.

Video

Notes

Make ahead: Prepare the casserole the day before, reserving the baked onions separately. Cover and refrigerate both. Add the onions before baking and allow extra baking time as needed, until hot throughout.
Gluten-free: Use certified gluten-free oat flour, gluten-free panko and gluten-free tamari.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or warm in a 350°F oven until heated through.

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