Vegan Green Bean Casserole




* 1 1/2 cup raw cashews, soaked in water for at least 2 hours Or boil in water for 10 minutes. drain and rinse

* 1 small onion, finely chopped

* 4 cups sliced cremini mushrooms

* 1 cup vegetable broth, more for thinner sauce

* 2 tablespoons nutritional yeast flakes

* 1 tsp salt

* 1 tbsp onion powder

* 1/4 tsp freshly ground pepper

* 2 tbsp liquid aminos

* 1 tbsp lemon juice

* 1 pound green beans, trimmed and cut into 2-inch pieces (about 4 cups) or 6 cans of green beans (drained)

* 1 (6-ounce) can fried onions



*Saute onion and mushrooms

*If using fresh green beans, prepare them how you like before adding the “cream of mushroom” mixture.

* In blender, combine the cashews, 1C broth (up to 1/4 cup more if needed), nutritional yeast, salt, onion powder, ground pepper, liquid amigos (or alternatively soy sauce or coconut aminos) and lemon juice. Puree until completely smooth.

* Blend onions and mushrooms to constistency you like and add it the cashew mixture.

*Combine green beans and sauce in a casserole dish and cover with foil. Cook about 15 minutes until it is boiling on the sides and the green beans are soft.

*Remove foil and add refried onions. Toast in oven for a few minutes until golden brown.

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