Dairy-Free Green Bean Casserole
I know everyone is not a fan of the classic green bean casserole and has their favorite side dish. For this recipe, I used fresh green beans, not canned, and homemade cream of mushroom. Talk about budget-friendly ingredients that will complete your Thanksgiving feast.
Ingredients
- 1 lb Fresh green beans
Dairy-free cream of mushroom
- 4 oz Bella mushroom (chopped)
- 1 tbsp Mushroom seasoning
- 2 tbsp Minced garlic
- 2 tbsp Whole wheat flour
- Up to 3/4 cup Water
- 1 cube Vegetable cube
- 1/2 Red onion (chopped)
- 1 cup Almond milk (unsweetened)
Topping
- Crispy fried onion
Instructions
Green Beans
- Cut the ends of the green beans and cut them in half
- Bring water to a boil (add a pinch of salt). Once boiling, add the green beans and cook for about 5-6 minutes.
- Prepare an ice bath for the green beans (this stops the green beans from overcooking).
- Drain and set aside (until ready to add to the cream of mushroom).
Dairy-free Cream of Mushroom
- In a saucepan, saute the mushroom, and cook for about 2-3 minutes.
- Add the onions and garlic, and cook for another minute.
- Add the whole wheat flour, slowly pour the almond milk, and mix.
- In a cup, mix the water and vegetable broth, and slowly pour that into the mixture.
- Cover and bring to a simmer.
- At this point, taste the sauce, and add mushroom seasoning (if not available, use salt, if needed).
- Pre-heat oven to 350F
- In a baking dish, pour in the green bean mixture.
- Bake for 10-12 minutes.
- Once done, top with crispy onion.
- Enjoy!
Notes
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