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Green Bean Casserole

Creamy, dairy-free mushroom sauce surrounded by tender green beans, topped with crunchy fried onions. A delicious twist on a classic holiday dish that your family and friends will enjoy!

Servings: 4-6
Prep time: 15 min
Cook time: 1 hour

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Ingredients

Mushroom sauce
  • 3 cups cashew milk (or coconut milk)
  • ½ cup almond pulp
  • 1 small yellow onion (chopped)
  • 1 garlic clove (minced)
  • 2 tbsp white wine (optional)
  • ¼ cup vegetable stock
  • 2 cups white button mushrooms (sliced)
  • 1 tbsp tapioca starch
  • 2 tbsp chopped parsley
  • Salt and pepper
  • 1 tbsp Avocado oil
Green Bean Casserole
  • 3 cups mushroom sauce
  • 0.5 lbs green beans
  • ½ cup fried onions
Fried onion rings
  • 4-5 shallots (sliced)
  • 2 tbsp tapioca flour

Directions

To prepare the mushroom sauce heat avocado oil in a medium sized pan. Over medium to high heat saute onions and garlic for about 2 minutes until onions are translucent. Add mushrooms and saute for another 5 minutes until mushrooms begin to brown. Deglaze with white wine, add vegetable stock, milk, parsely, almond pulp, salt and pepper and simmer for about 15-20 minutes over low heat. Take out 2 tbsp of the mushroom sauce and mix with one tbsp of tapioca starch. Add tapioca mixture back in the sauce and simmer for another 2 minutes (while stirring) until sauce thickens up. Set aside for the casserole.

Preheat oven to 350 degrees Fahrenheit.

To prepare the casserole steam green beans for about 10-15 minutes or cook in boiling water for about 5-10 minutes. Transfer green beans into a 9 inch diameter baking dish about 2-3 inches deep. Pour mushroom sauce over the beans and bake in the oven for about 25-30 minutes.

In the meantime, evenly coat onions with tapioca flour in a small bowl and fry in vegetable oil.

Once the casserole is done garnish with fried onions, parsley and serve while still warm. Store leftovers in the refrigerator for up to 3 days.