Green Bean Casserole

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Rich and creamy green bean casserole with a scratch made cream of mushroom soup made from cashews. This recipe is totally vegan, but you would never be able to tell.

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Green bean casserole

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Here is the green bean casserole I made on Facebook and stories the other day. It’s a Bobby Approved version with a homemade cream of mushroom soup made out of cashews.

The entire green bean casserole is actually vegan, but no one will even notice. This is the perfect clean side dish for your holiday table.

Make sure to also check out my low carb keto cauliflower mash.

How To Make Green Bean Casserole

Start off by blanching the green beans in salted boiling water for 3 minutes. Immediately drain and transfer the green beans to an ice bath for 2 minutes to stop the cooking process.

Season the green beans with a pinch of salt and then pour over the cashew cream of mushroom soup mixture. Mix well and transfer to a baking dish. Cover well and bake at 375F for 25 minutes.

Remove the cover on the baking dish, top with pecans, and bake another 10 minutes. Serve and enjoy!

green bean casserole
Homemade green bean casserole recipe

How To Make Homemade Cream of Mushroom Soup

I made this cream of mushroom soup from cashews, the whole thing is vegan. Start off by soaking 2.5 cups of cashews for at least 2 hours and then boiling for 10 minutes with 3 cloves or garlic.

Meanwhile, saute just over one pound of cremini mushrooms in a large pan for 10 minutes. Add the onions, garlic, thyme, and cook another 5 minutes. Set aside.

Drain the cashews ad garlic, place in a blender with some extra virgin olive oil, nutritional yeast. lemon juice, salt, and blend on high. Keep adding enough of the boiling liquid to loosen the sauce until its pour-able.

Pour the sauce into the pan with the mushrooms and mix well. Check for seasoning and adjust. This vegan cream of mushroom soup tastes better than the real deal, no one will know the difference.

Make sure to check out some of my other holiday recipes:

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green bean casserole

Green Bean Casserole

Course: Side Dish
Cuisine: American
Keyword: casserole, green bean
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours
Servings: 8 people
Author: Bobby Parrish

Creamy green bean casserole with a homemade cream of mushroom soup made from catch.

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Ingredients

For the Cashew Sauce:

  • 2.5 cups cashews
  • 6 cloves garlic
  • 1.25 pounds cremini mushrooms sliced
  • ½ red onion diced
  • 1 tablespoon fresh thyme chopped
  • Extra virgin olive oil
  • Lemon juice
  • 1.5 tablespoons nutritional yeast
  • Salt & pepper

For the Green Beans:

  • 2 pounds green beans
  • 1 cup pecans chopped

Instructions

  1. Soak the cashews in room temperature water for at least 2 hours. If you don’t have time you can skip this step. Bring a large pot of water to the boil and add the soaked or fresh cashews, 3 cloves garlic, and boil for 10 minutes. Remove the nuts and garlic, but save the water for the green beans. Add the drained nuts and garlic to a blender along with 1.5 tablespoons olive oil, juice of half a lemon, 1 teaspoon salt, few cracks pepper, nutritional yeast, and ½ cup of the boiling liquid. Blend on high and keep adding water until the consistency is loose, like cream of mushroom soup. Check for seasoning, you will need more salt and/or lemon juice. Set aside.
  2. Preheat oven to 375F and preheat a large pan over medium heat with 1 tablespoon of olive oil. Add the sliced mushrooms, ½ teaspoon salt, few cracks of peppers, and cook for 10 minutes. Add the onion, thyme, minced garlic, and cook another 5 minutes. Remove from heat and pour the cashew sauce into the pan and mix well. Check for seasoning and add more salt if needed.
  3. Add 1 tablespoon of salt to the pot of boiling water and gently boil the green beans for 3-4 minutes. Immediately drain and add the beans to an ice bath for 2 minutes. Remove and pat dry.
  4. Add ½ teaspoon of salt to the green beans, mix well then pour over all of the cashew mushroom sauce and mix well. Transfer the beans to a baking dish and cover first with parchment paper and then tin foil. Bake for 25 minutes, remove the foil, add the chopped pecans, and bake another 10 minutes.
  5. Remove from oven, allow to cool for 5-10 minutes and enjoy.

Recipe Video

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