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Healthy Homemade Green Bean Casserole| Dairy Free

Print Recipe
Course Side Dish
Cuisine American
Servings 8 servings

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

Instructions
 

  • 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.
  • Add all "cream sauce" ingredients to a high powered blender and blend til smooth. Set aside.
  • 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.
  • Transfer mixture to baking dish. Top with breadcrumbs and onion flake topping (or use fried onion pieces if you wish).
  • Bake at 350 for 20 minutes til bubbly and golden brown.

Notes

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Keyword green beans, holidays, side dish, thanksgiving