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Healthy Homemade Green Bean Casserole| Dairy Free

Print Recipe
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lbs green beans rinsed, ends trimmed off
CREAM SAUCE
  • 3/4 cup (1/2 of a can) white cannellini beans drained/ rinsed
  • 1/2 cup raw cashews
  • 1 cup water or unsweetened plain soy milk
  • 2 tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tbsp arrowroot starch or GF flour
For the Dairy Free CREAM OF MUSHROOM SOUP
  • 1 onion diced
  • 8 oz crimini / baby bella mushrooms washed/ diced
  • 1/4 tsp ground black pepper
  • 2-3 tsp Bragg's liquid aminos or low sodium soy sauce
  • 2 tsp dried thyme
  • 1.5 cups veg broth low sodium
FOR THE TOPPING
  • 1 cup bread crumbs I make my own Ezekiel bread crumbs out of 3 pieces Ezekiel bread toasted/ blended up
  • 1-2 tbsp dried onion flakes OR TJ onion salt works well

Method
 

  1. Bring a large stock pot of water to a boil. Boil green beans for 1 minute. When done drain and rinse with cold water. Set aside.
  2. Add all "cream sauce" ingredients to a high powered blender and blend til smooth. Set aside.
  3. Heat up a saute pan on the stove top. Use 1 tbsp olive oil or veg broth for oil free. Cook diced onion and mushrooms together til soft. Add 1-2 tbsp of veg broth if needed to prevent sticking, stir occasionally. Add pepper, liquid aminos and thyme. Pour in cream sauce and veggie broth and stir. Bring to a simmer. Taste and adjust seasoning with pepper and salt to your taste. Add green beans to soup and mix to combine.
  4. Transfer mixture to baking dish. Top with breadcrumbs and onion flake topping (or use fried onion pieces if you wish).
  5. Bake at 350 for 20 minutes til bubbly and golden brown.

Notes

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