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DAIRY FREE GREEN BEAN CASSEROLE HOW TO
DAIRY FREE GREEN BEAN CASSEROLE FREE

If you’re short on time or space in your kitchen, you can totally sub in canned green beans. Mix 1/2 cup vegan sour cream with 1/2 cup water to thin it out to use as your cream substitute. Silk’s Dairy-Free Heavy Whipping Cream Alternative, or Country Crock Plant Cream, are two options. I find some brands taste really good in smoothies or desserts, but taste a little “off” in savory dishes. Ideally it’s one that you know will taste good in a savory context.

Your favorite unsweetened, plain plant milk.

You’ll also want to use a gluten-free all-purpose blend for the onions. Yes! Simply substitute in white rice flour (or a 1:1 gluten-free all purpose flour blend) in for the flour in the roux. Substitutions and FAQ Can I make this recipe gluten-free? Top with remaining crispy onions and bake for an extra 5 minutes. Transfer to a greased casserole dish and bake in a preheated 400☏ oven for 20-25 minutes. Stir them into the mushroom soup mixture along with half of the crispy onions. Thoroughly shake dry the blanched green beans. Cook until thickened, then remove from heat. Give the wine 1-2 minutes to simmer, then add in the veggie broth, cashew cream, thyme, and nutmeg. Stir to cook out the raw flavor of the flour for about a minute, then deglaze with dry white wine (or veggie broth). Stir in vegan butter and sprinkle (or sift) flour over the mushroom and onion mixture. Sauté onions and mushrooms until onions have shed their excess moisture and have begun to brown. Drain and blend soaked raw cashews with water until completely smooth. Soak raw cashews in cool water the night before, or several hours before.

Prepare your cashew cream (if making from scratch).

Make the Dairy-Free Creamy Mushroom Soup Base Drain them and transfer directly to the ice water to stop them from cooking. Blanch the green beans for about 1 minute, until they are bright green. In the meantime, prepare a bowl of ice water. Cut them into nice bite-sized pieces (either halves or thirds). If using fresh green beans (highly recommended), give them a thorough wash and trim the tips.

DAIRY FREE GREEN BEAN CASSEROLE HOW TO

How to Make Vegan Green Bean Casserole Prep the Green Beans and Veggies

DAIRY FREE GREEN BEAN CASSEROLE FREE

Feel free to sub in fresh time if you have it on hand (but add more than you would dry). Thyme gives this an extra cozy flavor that screams “Thanksgiving,” and nutmeg makes the dish more aromatic and flavorful. If you prefer, feel free to just substitute in extra veggie broth. Wine enhances the flavor of this mushroom soup base and adds a little extra sweetness and acidity. If you’re using regular veggie broth, you might consider adding in a tablespoon of soy sauce to round out those flavors. I like to use a chicken-style vegetable broth for extra umami. Or you can use a plain unsweetened nondairy milk that you think would taste good in a savory context. If you aren’t a fan of cashews, you can substitute in a vegan-friendly heavy whipping cream alternative (such as Silk Dairy-Free Heavy Whipping Cream Alternative or Country Crock Plant Cream). If you know me, you know I love using cashew cream (just soaked raw cashews blended with water till smooth) whenever I need a creamy base for a soup or sauce. Homemade cashew cream (or plant milk).You can use white rice flour if you need a gluten-free alternative. Together, these form a roux which will thicken the vegan-friendly creamy mushroom soup base. These contribute to the savory backbone of the dish. For this vegan-friendly recipe, we’re making our own savory and creamy mushroom soup base! Typically I use white button mushrooms or creminis because they’re easy to find and more affordable, but if you want to amp up the flavors in this dish, feel free to use a blend of fancier mushrooms! Traditional green bean casserole calls for a can or two of Campbell’s Condensed Cream of Mushroom Soup.

This helps us to avoid a mushy green bean casserole! You can get away with using canned green beans if you’re short on time or space in the kitchen, but nothing really compares to fresh! We blanch these and then shock in an ice bath so they’re vibrant green and still slightly crisp when they go into the oven.

More Vegan Thanksgiving & Holiday Recipes.

What can I use instead of cashew cream?.

Make the Dairy-Free Creamy Mushroom Soup Base.

I’ve also provided instructions to make this gluten-free if needed. Even though it’s dairy-free, it’s still super creamy and tastes much more decadent than it actually is! With fresh green beans and a savory, from-scratch mushroom cream sauce, it honestly blows the traditional Campbell’s recipe out of the water while still tasting so nostalgic and delicious. This Vegan Green Bean Casserole is always a hit on Thanksgiving.

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