I’m from Texas and green bean casserole is a standard dish at the holidays. Many don’t like it, but I always did. When I went vegan, I stopped eating it because it’s traditionally made with cream of mushroom soup that has cow dairy in it.
I missed it and wanted to make something others would enjoy. And my recipe was a winner! People even said things like, “I normally don’t like green bean casserole, but this is really good.” Woo hoo!
Last year I decided to make it without added oil as my other recipe started with a roux of margarine and flour. I started experimenting with a cashew base and even more people love it! Luckily, it’s a fairly easy recipe.
What is needed:
- 1 and 1/2 cup mushroom soup. I use Imagine portabella soup
- 1/2 cup cashews, raw and unsalted
- 1 Tablespoon soy sauce, I use liquid aminos
- 1/2 teaspoon garlic powder
- 1/4 cup nutritional yeast flakes
- 2 cans green beans, french-style if you can find them
- 1 can french-fried onions
If you don’t have a high-powered blender, soak the cashews overnight and drain/rinse before using in this recipe.
What to do:
Preheat oven to 350 degrees. Place cashews in blender and pulse until no longer helpful. Add everything else but the green beans and onions and blend until smooth.
Drain green beans and place in a square casserole dish. Pour blended soup over the green beans and stir until coated.
Place in oven and bake for 10 minutes. Remove and top with the onions. Bake another 10 minutes. It’s ready and yummers!
Let me know what you think of this recipe in the comments.