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Green Bean Casserole (vegan, gluten-free)

This green bean casserole is a must for your Thanksgiving table this November. A common misconception is that in order to "indulge" on Thanksgiving Day (or any day) we must eat unhealthy foods that leave us feeling uncomfortable. At Sun & Swell, we want to show you that you can eat food that tastes delicious, but leaves you feeling good! This creamy mushroom, green bean casserole is the perfect recipe for that. 

Ingredients 

Cashew Cream:

Crispy Shallots:

Casserole:

  • 2 pounds green beans
  • 1 pound mushrooms, sliced 
  • 1 medium sized onion, chopped
  • 2 cloves of garlic, chopped
  • 1/2 cup of broth of choice (or water) 
  • 2 tablespoons nutritional yeast 
  • 1 teaspoon salt + more to taste
  • Pepper to taste

Instructions

Cashew Cream: 
  1. Place cashews and hot water in high speed blender and blend until smooth.  If too thick, add a little more water. If you don't have a high speed blender (like Vitamix or Blendtech) soak cashews overnight to soften, and drain before adding hot water.
Crispy Shallots:
  1. Heat about 1/2 inch of coconut oil in a sauté pan at medium-high heat
  2. Let oil heat for a few minutes, then add shallots. Sauté for ~10 minutes, stirring occasionally, until they are golden brown.  Be careful to make sure they don't burn - they go from golden brown to burnt quickly! 
  3. Move to a paper towel lined plate and sprinkle with salt. 
Casserole: 
  1. Preheat oven to 350 degrees.
  2. Boil water in a large pot. Add green beans and cook for 5 minutes. Remove green beans, drain, and run under cold water to stop cooking. 
  3. Sauté onion in coconut oil. Once onion is translucent, add mushrooms and cook until they are almost all the way sautéed. Add garlic, and cook for another 2-3 minutes.
  4. Add green beans, cashew cream, 1/2 cup water, and nutritional yeast and stir until thoroughly combined. Simmer for another 3-5 minutes, stirring. Season to taste with salt and pepper. 
  5. Move to a baking dish or a bread pan, and bake for about 15 minutes. 
  6. Sprinkle with crispy shallots and bake another 2 minutes, making sure they don't burn.