Vegan Green Bean Casserole
This vegan green bean casserole is a creamy, flavorful dish made with tender green beans, savory garlic, and earthy mushrooms, topped with crispy onions for a festive touch. This easy vegan green bean casserole is healthy, dairy-free, and the best vegan casserole for Thanksgiving!
Ingredients
- 1 pound green beans (about 4 cups)
- 1/2 cup water
- 1/4 cup avocado oil
- 1 teaspoon minced garlic
- 12 ounces sliced mushrooms
- 1/3 cup cashew butter
- 3/4 cup vegetable broth
- 3/4 cup unsweetened almond milk
- 1/2 teaspoon onion powder
- Salt and pepper (to taste)
- 3 tablespoons whole wheat flour
- 1 teaspoon rosemary
- 1/2 cup crispy onions
Instructions
- Wash and trim the ends off the green beans, then cut them in half.
- In a small pot, bring the water to a boil. Add the green beans and simmer for 5 minutes until they are tender-crisp. Drain and set aside.
- Preheat your oven to 375°F.
- In an oven-safe skillet, heat the avocado oil over medium heat. Sauté the garlic for about 2 minutes until fragrant.
- Add the green beans and cook for 5-7 minutes. Stir in the mushrooms and sauté for an additional 5-7 minutes until browned and tender.
- Season with salt and pepper to taste.
- While the vegetables cook, whisk together the cashew butter, vegetable broth, almond milk, onion powder, and a pinch of salt and pepper in a bowl.
- Sprinkle the flour over the cooked vegetables, tossing to coat evenly.
- Pour the creamy cashew sauce into the skillet, stirring as it simmers. Cook for 3-5 minutes until the sauce thickens and reduces slightly.
- Turn off the heat, stir in rosemary, and mix well.
- Sprinkle crispy onions over the top of the casserole and transfer the skillet to the oven.
- Bake for 10 minutes or until the crispy onions turn golden and the casserole is bubbling. Serve warm and enjoy!