Green Bean Casserole
This is one of the first recipes I ever “veganized” about eight years ago at a family Thanksgiving. I didn’t let anyone know the green bean casserole was vegan, and not only could nobody tell – it was gobbled up immediately! And cashew cream has slowly worked its way into a lot of my holiday dishes because it is a perfectly creamy replacement for heavy cream or half-and-half. All of the richness, none of the tummy trouble (for me – if dairy is your thing, add that half and half!). I hope you have a wonderful Thanksgiving filled with good food and family!
Green Bean Casserole (V/GF friendly)
2 lbs fresh green beans, rinsed, trimmed, and halved
2 tbsp butter, plant butter, or high-heat cooking oil of choice
1 shallot, minced (very small)
2 cloves garlic, minced (very small)
8 oz crimini (baby bella mushrooms), diced
1 tsp sea salt
½ tsp black pepper
1 tbsp cornstarch or substitute of your choice
1 c vegetable broth (I like Better Than Boullion brand)
1 c milk or plant milk
1 c half-and-half or cashew cream (recipe to follow) or coconut cream
½ c panko bread crumbs or gf bread crumbs
1 c French fried onions (gf recipe to follow)
2 tbsp butter, plant butter, or oil (optional)
Preheat oven to 375 degrees.
Boil water in a large pot, add about 1 tbsp of salt. Prepare a large bowl with ice and water to cool down the green beans after boiling. Blanch the beans by cooking them in boiling water for 5 mins, then draining and moving them immediately to the ice bath to cool. When they feel cold to the touch, drain thoroughly. This cooling step keeps the beans bright green and stops them from getting mushy. If you like your beans on the mushier side, drain them and let them cool naturally.
Mix cornstarch with ¼ cup of milk, stirring to remove lumps, and set aside. Melt butter or oil in a large skillet over medium-high heat and sautee the mushrooms and shallot with salt and black pepper for 3-5 minutes until most of the moisture is gone and they start to brown. Add the garlic and stir around for 30 more seconds. Add the cornstarch slurry to the mushrooms and shallots, whisking. Continue whisking while you add the rest of the milk, vegetable broth, and half-and-half/cashew cream. Let it cook until thickened. Add the beans to a 13x9 casserole dish that has been oiled or buttered, and pour the sauce on top. Sprinkle with breadcrumbs, French fried onions, and drizzle with 2 tbsp butter/plant butter/oil (optional). Bake for about 20 minutes until the top is golden brown and bubbling hot. Enjoy!
Cashew Cream (V/GF)
3/4 cup raw cashews (not roasted or salted!)
1 c water
Soak cashews overnight in a bowl of water or boil for 2 minutes. Drain and blend with 1 c water until very smooth.
French Fried (Baked) Onions (V/GF friendly)
1 large onion, sliced thinly into strips
1 c milk or plant milk
½ c gf all-purpose flour
¼ c cornmeal
2 tbsp cornstarch
1 tsp salt
½ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
Oil for brushing or spraying the pan
Preheat oven to 425 degrees.
Soak onions in milk for 5 minutes, and drain. Mix the rest of the ingredients (except oil) in a bowl or Ziploc bag, then add drained onions, stirring or shaking, to coat. Remove from breading and place onions in a single layer on a baking sheet prepared with parchment paper and brushed or sprayed with oil. Bake for 30 minutes, stirring every 10 minutes until they are golden brown and crispy.
