Green Bean Casserole is a staple dish at any midwestern potluck or holiday table. I know for sure that it was one of my mom’s favorite side dishes. This recipe is a cleaner version of that same dish. By cleaner I mean, it is void of dairy, and canned cream of mushroom soup that is typically in this dish. I have replaced those ingredients with healthier plant based ingredients so that it isn’t just delicious, it is also very good for you.
1pounds fresh or frozen green beans Topping:
Ingredients
1 8oz package mushrooms, chopped
3 cloves garlic, minced
2 cups almond milk ( or plant based milk of your choice )
1 Tbsp corn starch
1/4 cup Nutritional Yeast
1 tsp onion powder
1/2 tsp pepper
1 tsp Braggs liquid amino acids
pinch of nutmeg (optional)
1/2 cup raw cashews
2 Tbsp Nutritional Yeast
1/2 tsp onion powderInstructions
5 comments
You forgot there oven temp on your website.
Sorry and time baked.
Jill, thank you for your wonderful recipes… am so looking forward to trying them!
I am making this now. How many servings does this make?
Six or so🤗