Green bean casserole has always been a staple for us on Thanksgiving. But, ever since I became gluten-free it hasn’t quite been the same. Over the last few years we have tried a variety of different cream of mushrooms soups. We have yet to find one that we actually like. This year, I decided I would make the whole thing from scratch, including the crunchy onions.
Not only is this green bean casserole gluten-free but, it is also dairy free and completely vegan! And while you may think this is a lot more work than traditional green bean casserole, it is really not that bad! The key is making things ahead of time. The cashew cream can be made whenever. Personally, I like to make a big batch all at once then freeze then in 1-cup portions. Then, the sauce and the crispy onions can be made the day before. That way, on Thanksgiving Day all you are left with is assembly!
So if you haven’t settled on a green bean casserole recipe yet, this gluten-free, dairy free and vegan take on the classic is definitely worth trying!
Green Bean Casserole
- 1 lb Green beans
- 1 medium onion
- 1/4 cup ground flax seed
- 1 cup milk
- 1/2 cup Almond meal courser than almond flour, but you could really use either
- 1/2 cup gluten-free panko
- 2 tbs nutritional yeast
- 1 tsp salt
The cream sauce:
- 2 cups almond milk
- 1/2 cup cashew cream
- 8 oz baby bella or white mushrooms diced
- 1/2 large onion diced
- 1 sprig thyme miced
- 3-4 leaves of fresh sage minced
- 1/2 cup raw unroasted and unsalted cashews
- 1/4 cup water
- Preheat oven to 425 degrees Fahrenheit
- Soak the cashews in a bowl with just enough water to cover for at least 3 hours or overnight
- Drain the soaking liquid and add cashews to a blender with 1/4 cup water. Blend till smooth then set aside.
- Prepare a baking pan with parchment or non-stick baking sheet.
- In a large bowl combine ground flax and water, stir to combine. The mixture will seem watery at first but will thicken as it sits. It should be the consistency of watery pancake batter. You are looking for a batter that will be thick enough to stick to the onions and the breadcrumb mixture but not so thick that it will just get clumpy. If it seems too watery or too think add flax and water as needed.
- Take a medium onion and cut it in half so when you slice it you are getting half rings. Thinly slice the onion and add to the bowl with the flax mixture. Use your hands to toss the onions in the flax mixture.
- In a small bowl combine almond meal, gluten-free panko, nutritional yeast and salt, stir to combine.
- Pour the breadcrumb mixture over the onions and toss to combine. Now, it will look like quite a mess and will seem like the bread crumbs are not sticking but I promise they will!
- Pour the coated onions out onto the prepared baking tray and separate them out as much as you can so there aren’t any big piles. The more you can space them out the better they will cook.
- Place into the oven and set the timer for 20 minutes. They will cook for a total of about 40-50 minutes but you will want to check and stir them after the first 20 minutes then about every 10-15 minutes after that until they are crispy. When you check on them make sure to give them a good stir and break up any big clumps or flip them over so they get crispy on both side. Some clumps are okay as they will naturally stick together and once they are crispy you will be able to break them up to use as topping on the casserole anyway.
- Once crispy, remove form the oven and set aside. If making ahead of time, let cool completely then seal in an airtight container in the fridge.
For the sauce:
- Heat a large saucepan with olive oil and add diced onion and mushrooms. Season with salt and pepper and sauté until the onions have started to caramelize and brown slightly.
- Add the almond milk, cashew cream, sage and thyme. Making sure to scrape up any browned bits form the bottom of the pan. Salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer for 15 minutes or until the sauce has thickened. If making the day before, let cool completely then store in the fridge for later use.
- Set oven heat to 400 degrees Fahrenheit
- Wash and trim the tips off of your green beans.
- Heat a large pot with boiling water. Add the green beans and bring the water back up to a boil. As soon as the water is boiling again remove the green beans form the water and place into a baking dish.
- Add the cream sauce to the baking dish with the green beans and toss to coat evenly. If you made you sauce ahead of time I would suggest reheating it in the microwave or on the stovetop before adding.
- Top the casserole with the crispy onions in whatever pattern your would like then place into the oven.
- Set the timer for 20 minutes, after the first 10 check just to make sure the onion topping is not getting too crispy if it is, you can cover with foil. Otherwise, cook uncovered for the whole 20 minutes.
- Before removing the casserole make sure it is bubbling to ensure that is has heated all the way through. Remove from oven and serve immediately!