Just in time for American Thanksgiving, I’m bringing you a healthy take on one of the staple side dishes, green bean casserole. To be honest, I was never a fan of this dish since all of the ones I had tried before had a soggy texture and were quite rich with all the heavy cream, not leaving me enough room for all the other delicious sides and desserts! That’s why I decided to make my own ‘healthified’ version, a vegan green bean mushroom casserole that’s just as creamy as the traditional version, but much lighter!

I’ve used soaked cashews and coconut milk to make this recipe dairy-free and help get that rich creamy consistency. The most important thing when preparing this dish is not to overcook the beans. They tend to lose their beautiful green color and get brown and mushy when overcooked, which is why I hated them in the first place. You want them cooked just enough to get softer but still retain some crunch. To add more texture, I love topping the casserole with caramelized onions mixed with sesame seeds and chopped cashews.

Whether you love or hate green bean casseroles, I bet you’ll enjoy this delicious take on the traditional version! It’s also a simple make-ahead meal, perfect for your holiday parties. If preparing ahead of time, there’s no need to broil. Just store the casserole in the fridge until an hour or so before serving. Then take it out and let it reach room temperature before heating in the oven at 375 F for about 20 minutes (to prevent cracks). Alternatively, you can place the cold dish in an un-preheated oven, turn it on to 375 F and bake for about 30 minutes until it’s bubbly and golden brown on top.

Hope you try and enjoy this dish as much as we did. If so, be sure to leave a comment below or tag me in your photos @nutriholist #nutriholist on Instagram or Facebook.

Vegan Green Bean Mushroom Casserole

Serves 8

Ingredients

  • 1 cup raw cashews, soaked for 2+ hours
  • 1/2 cup coconut milk (or water)
  • 1 tablespoon coconut or avocado oil
  • 24 ounces (or 3 cups packed) sliced mushrooms
  • 4-5 garlic cloves, grated or minced
  • 4 sprigs of fresh thyme leaves (or 2 teaspoons dried thyme)
  • 2 pounds fresh green beans, trimmed and halved
  • 1 cup vegetable stock (or water)
  • Sea salt and black pepper, to taste

Crunchy Onion Topping

  • 1 tablespoon coconut or avocado oil
  • 1 large onion, thinly sliced
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons sesame seeds
  • 1/4 cup cashews, chopped
  • Pinch of sea salt

Directions

  1. Rinse and drain the soaked cashews and add them to a blender with coconut milk (or water) and blend until smooth and creamy, then set aside
  2. For the Crunchy Onion Topping: Heat oil in a large pan on medium. Add onions and cook, stirring frequently, for about 5-7 minutes until they turn golden brown and translucent. Add a splash of water if they start sticking to the pan. Then add turmeric, sesame seeds, chopped cashews, and sea salt, mix, and set aside
  3. Heat another tablespoon of oil in the same pan over medium, add mushrooms and cook for about 5 minutes until all juices are released and mushrooms brown
  4. Reduce heat to medium-low, add garlic, thyme, and a splash of water and stir for another minute
  5. Add the green beans and vegetable stock or water, season with sea salt and pepper, cover, and cook for 10-15 minutes, until beans are tender but not too soft and mushy. Then stir in the cashew sauce and mix to fully combine
  6. Pour the mixture into a casserole dish, top with the crunchy onion topping and place in the oven on broil for about 4 minutes until slightly brown on top (optional). Let it cool for 10 minutes and enjoy!