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.
2 pounds fresh or frozen green beans
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)
If beans are fresh, steam for 15 minutes. Place beans, mushrooms and garlic in a glass bread pan. Mix remaining ingredients together and pour over bean mixture.
1/2 cup raw cashews
2 Tbsp Nutritional Yeast
1/2 tsp onion powder
Blend in blender and sprinkle on the top of bean mixture.
Bake at 350 degrees for 30-45 minutes.