Green bean Casserole

As a kid, my favorite side dish was green bean casserole. As I got older, I couldn't stomach the canned green beans and mushroom soup, and I wanted the same nostalgic dish with fresh and healthy ingredients. 

This recipe is the best green bean casserole.

I began making this recipe at all my holiday gatherings, and it is an absolute hit.

My version does not contain mushrooms like the original version, but instead, I use leeks. I think leeks add a great flavor to this dish. Although you could easily add mushrooms to this recipe, replacing the leeks with shallots is another option.

When using leeks, be sure to wash them thoroughly. They can often have dirt in between the layers. Trim the base and the dark green leaf tops and cut them into thin slices, just as you would a green onion. 

This recipe uses cashews instead of heavy cream. Cashew cream is easy to make and great in so many dishes. It is important to note that the cashew cream can get thick if overbaked.

It is optional to use fried onions to top this casserole, and I only use the fried onions when I am serving this dish to guests who may be expecting the traditional green bean casserole. You could also add golden brown leeks to top this casserole. 

I hope you enjoy this recipe as much as I do.

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Best Green Bean Casserole

Yield: 6

Author: Brandie Evans

Prep time: 10 MinCook time: 47 MinTotal time: 57 Min

The best plant-based green bean casserole.

Ingredients

Best Green Bean Casserole

• 4 ½ cups fresh-cut green beans
• 1 ½ cup raw cashews
• 2 cups sliced leeks
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tbsp lemon juice
• 7 cups water
• 1 ½ tbsp salt
• additional salt and pepper to taste
• Optional- fried onions

Instructions

1. Trim and cut green beans into 1 1/2 inch pieces.
2. In a large saucepan, add 4 cups of water, 1 tbsp of salt, and green beans. Bring to a simmer.
3. Simmer for about 15-20 minutes or until green beans are tender.
4. While the green beans are cooking, soak raw cashews in 2 cups of hot water.
5. Once green beans are tender, remove them from the boiling water.
6. In the same sauce, add olive oil and sauté the leeks. Once leeks begin to soften, add the garlic. Continue to sauté until the leeks are translucent or golden brown.
7. Once leeks are completely cooked, remove them from heat.
8. In a blender, add the soaked water and cashews. Add an additional cup of water and lemon juice. Blend on high until creamy.
9. Return the sauteed leeks to low heat and add the cashew cream. Add about ½ tbsp of salt. Cook cream mixture for a few minutes until it begins to thicken.
10. Add cooked green beans to the cream mixture and mix together.
11. Transfer the green bean mixture to a baking dish.
12. Optional: Topped with fried onions
13. Bake at 350° for 20 minutes.

Notes

If you prefer mushrooms in your green bean casserole you can replace the 2 cups of leeks with 1 cup of chopped mushrooms.

side dish

plant-based