Dairy-Free Green Bean Casserole
A delicious, healthy Thanksgiving side dish that is a classic
Ingredients
- 24 oz Green Beans trimmed
- 1 cup Coconut milk
- 1 cup Cashews
- 1 Tbsp Olive Oil
- 1 Tbsp Ghee
- 1 cup Mushrooms diced finely
- 1/4 White onion diced finely
- 1 Tbsp Garlic minced
- 1/2 Tbsp Parsley, dried
- 1 tsp Rosemary
- 1 tsp Sage
- 1 tsp Thyme
- Salt and pepper to taste
- Sliced almonds to top
- Crunchy Onions I get the 365 brand (gluten-free) from Whole Foods
Instructions
- Preheat your oven to 350 degrees. Heat a large cast iron pan to medium heat. Bring a pot of water to a boil.
- Add green beans to boiling water for 2-4 minutes (until vibrant green), then quickly transfer to a bowl of ice water to stop the cooking.
- When the pan is hot, add ghee and olive oil. Once ghee is melted, add white onion, mushrooms and garlic to the pan and saute for 5 minutes.
- While the veggies are sauteing, combine coconut milk and cashews in a high speed blender and blend until smooth. Add a Tbsp of water at a time if needed. This should be a thick, creamy sauce.
- Add cashew cream sauce to the pan with the veggies and bring it to a simmer. Stirring frequently.
- Add green beans to the pan and toss until they are all evenly coated in the cashew cream sauce.
- Cover the pan with foil and put it in the oven for 15 minutes. After 15 minutes, remove the foil, add crunch onions and slice almonds to the top of the casserole. Bake for another 5-10 minutes or until the green beans are tender, yet still have a crunch to them.
- Serve and enjoy!
Notes
- These green beans are fresh and crispy. If you like a more traditional green bean casserole you can steam the green beans prior to adding the sauce!
- To make this Whole30, leave off the Crunchy Onions on top and add extra sliced almonds.
- Make the sauce ahead of time and throw it all in the oven the day of.
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