Description
A creamy, crispy-topped casserole with fresh green beans, mushrooms, and a rich vegan sauce.
Ingredients
1 lb fresh green beans
1 cup sliced mushrooms
1 small onion, diced
2 tbsp olive oil
2 cups cashew cream or oat milk
1 tbsp soy sauce
2 tbsp cornstarch
1 tsp garlic powder
1 tsp thyme
Salt & black pepper to taste
1 cup crispy fried onions or panko
Instructions
1. Blanch green beans in boiling water for 3 minutes, then shock in ice water.
2. Heat olive oil, sauté mushrooms and onions until golden.
3. Add garlic, thyme, and soy sauce. Stir well.
4. Whisk in cashew cream and cornstarch until thick.
5. Fold in green beans and transfer to casserole dish.
6. Top with fried onions or panko.
7. Bake at 375°F for 25–30 minutes until golden.
Notes
Make ahead: Assemble and refrigerate up to 24 hours before baking.
For nut-free: Replace cashew cream with oat milk or sunflower cream.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: The Best Vegan Green Bean Casserole, vegan holiday recipe, dairy-free casserole