Updated Green Bean Casserole (Vegan, Gluten-Free, Dairy-Free, Paleo)

Updated Green Bean Casserole (Vegan, Gluten-Free, Dairy-Free, Paleo)

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What You Need:

Crispy Onions
Avocado oil spray
1/2 cup almond flour
Sea salt and pepper, to taste
1/2 small onion, thinly sliced

1/2 cup unsweetened almond milk

Green Bean Casserole
12 oz green beans, ends trimmed
1 Tbsp avocado oil
1 cup sliced baby bella mushrooms
3/4 cup Cashew Cheesy Sauce
½ cup cashew cream*
¼ cup almond milk + more, if desired
Nutritional yeast, optional

Preheat oven to 375ºF. Spray a sheet pan with avocado oil spray. Place almond flour in a shallow bowl. Season with sea salt and pepper to taste. Dredge onion slices in almond milk, then coat with seasoned almond flour, and place on prepared sheet pan. Mist onions with a light coating of almond oil spray. This will help them crisp up in the oven. Bake for 8-12 minutes until crispy.

While onions are baking, prepare green bean casserole. In a medium saucepan, bring one cup of water to a boil; add green beans and cover pan. Steam 4-6 minutes until tender. Drain and set aside.

In a medium skillet, heat avocado oil over medium heat. Once pan is hot, add mushrooms. Cook for 3-5 minutes or until tender. Reduce heat to low. Add Cashew Cheesy Sauce and cashew cream to skillet. Stir to combine sauce. Add green beans. If sauce is too thick, stir in ¼ cup almond milk at a time until sauce reaches desired consistency. Top green bean casserole with crispy onions, and sprinkle with nutritional yeast for extra cheesy flavor, if desired.

*Cashew Cream: Soak 1 cup of cashews in water for 2 hours. Drain and rinse cashews thoroughly. Blend cashews in a food processor with 3/4 cup water until very smooth. Thin out with more water, if needed, until desired consistency is reached.


Servings: 4

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