Creamy green bean casserole made with dairy-free, whole food alternatives. Lighten up Holiday meals with this tasty, plant-based alternative.
The cashew cream version is pictures above, It is a lighter, thinner cream sauce.
The bean version is pictured above. It is thicker like mashed potatoes!
Both options are great alternative to standard green bean casserole recipes. The cashew version will provide more healthy fats, while the bean version will provide more healthy proteins.
Version 1:
2 pounds of green beans (or 2, 16-20 oz packages of green beans)
1 large onion, sliced
1- 15 oz can of great northern beans
2 cloves of garlic, peeled
3/4 cup of water
salt and pepper, to taste
8-16 oz of mushrooms, washed and sliced
Version 2:
2 pounds of green beans (or 2, 16-20 oz packages of green beans)
1 large onion, sliced
1 cup of cashews
2 cloves of garlic, peeled
1/2 cup of water, more as needed
salt and pepper, to taste
8-16 oz of mushrooms, washed and sliced
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