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Vegan Green Bean Casserole

Creamy Vegan Green Bean Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh green beans, trimmed and halved
  • 1 cup raw cashews, soaked in hot water for 15 minutes and drained
  • 1 cup vegetable broth
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon nutritional yeast
  • 1 teaspoon soy sauce or tamari
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups crispy fried onions

Method
 

  1. Blanch the green beans in boiling salted water for 5 minutes, then plunge into ice water to cool. Drain and pat dry.
  2. Blend the drained cashews with the vegetable broth until completely smooth. Set aside.
  3. Sauté the onion in a splash of broth or oil over medium heat for 4 minutes until soft, then add garlic and cook 1 minute. Stir in the flour and cook for 1 minute, then whisk in the cashew cream mixture, nutritional yeast, soy sauce, salt, and pepper. Simmer, whisking often, 3 to 4 minutes until thickened.
  4. Toss the green beans with the sauce, then transfer to a 1.5-quart baking dish. Bake at 375°F (190°C) for 20 minutes.
  5. Top with the crispy fried onions and bake 10 minutes more, until golden and bubbly. Let rest 5 minutes before serving.

Notes

If you want a mushroom flavor, sauté 1/2 cup finely chopped cremini mushrooms with the onion. To make ahead, assemble without the crispy onion topping and refrigerate up to 2 days; add 5 extra minutes to the first bake time when cooking from cold.