There’s nothing like holiday comfort food, especially when it comes to the classic green bean casserole. I made this version for the recent holiday and it impressed even the non-vegans! Try this indulgent and delicious side dish for your December holidays, and do your best to share when you do.

Recipe – Vegan Green Bean Casserole

• 1 1/2 pounds of green beans, fresh or frozen
• 3 cups of vegetable broth or water (consider my easy recipe for homemade vegetable broth!)
• 1 cup of raw cashews, soaked (soak cashews in hot water for 15 minutes)
• 1/4 cup of vegan butter
• 1/4 cup olive oil
• 1/2 cup of all-purpose flour
• 1 small onion, diced (OR 1/2 a large onion)
• 2 cups of crimini mushrooms, sliced
• 4 medium garlic cloves, roughly chopped
• Kosher salt to taste
• Fresh ground black pepper to taste
• 2 cups of crispy fried onions (store-bought)

1. Preheat the oven to 375 degrees F.
2. If using fresh green beans, wash then trim the stem ends, cut in half, and steam for 7 minutes (I use a cheap steamer basket). Once cooked, dunk the beans in ice­-cold water to preserve the green color then set aside.
3. In a high­-powered blender (I use a Ninja), add the cashews and 1 cup of the vegetable broth or water. Blend on high until smooth. Blend in the remaining 2 cups of vegetable broth then set aside. Add salt and pepper to taste.
4. In a large pot over medium­ high heat, melt the vegan butter and then add olive oil. Add the onion and mushrooms and sauté for 4 minutes, stirring occasionally. Add the garlic and sauté for 1 minute. Add flour and whisk constantly for 2 – 3 minutes (this creates a roux). Add the blended cashew base and whisk continuously for 2 minutes, until thickened (watch closely because thickening will happen quickly! I reduced the heat to medium-low for this step. Turn heat OFF as it starts to set.)
5. Mix the green beans and the cream mixture into a 9 x 13 ­inch baking dish until well combined. Top with an even layer of fried onions and bake for 25 minutes.
6. Enjoy!

While it may take some time, this dish is absolutely worth it! I prefer my green beans to have a bit of crunch so I only steam them for about 6 minutes, but you can steam for longer if you want them more tender. Also, make sure the heat isn’t up too high during the roux stage – they burn easily, so take your time with it and you’ll get it. I hope you enjoy this recipe and can manage to impress people with your vegan culinary skills! Have a lovely day!