Vegan Green Bean Casserole
Prep Time: 25 minutes
Cook Time: 20-30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Side Dish
I know, green beans aren’t for everyone. But I personally love them—especially in green bean casseroles at Thanksgiving. In my eyes, the ultimate green bean casserole strikes a balance between too soft and too crisp green beans, with a nice amount of creamy filling.
2 pounds of fresh green beans
3 cups of vegetable broth (or equivalent amount of vegetable bouillon and water), divided
½ cup of raw cashews
¼ teaspoon of saltSee also:Easy Vegan Instant Pot Recipe
½ teaspoon of ground black pepper
½ cup of vegan butter
1 small onion, diced
2 cups of button mushrooms, sliced or diced
4 medium garlic cloves, roughly chopped
½ cup of all-purpose flour
2 cups of crispy fried onions (we use store-bought)
To prepare the green beans, wash them, trim the stem ends, cut them in half, place them in a steamer basket, and steam for 7 minutes. Remove the green beans from the steamer, rinse them with ice-cold water to preserve the green color, and set aside.
In a high-powered blender, combine 1 cup of the vegetable broth and the cashews and blend on high until smooth. Blend in the remaining 2 cups of vegetable broth, salt, and pepper and set aside.
Preheat the oven to 375 degrees F.
In a large pot over medium high heat, melt the vegan butter. Add the onion, mushrooms, and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and whisk to create a roux. Continue to whisk the thickened roux constantly for 3 minutes. Add the broth and cashew mixture and whisk continuously for 2 to 3 minutes, until thickened (thickening will happen fast and suddenly, so be sure to turn off the heat just as the mixture gets thick enough).
Spoon the green beans and the creamy mixture into a 9 × 13 inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20-30 minutes.See also:Vegan Lentil Bolognese Sauce