There are just some things that make the holidays the holidays. In my family, one of those things is green bean casserole at Thanksgiving. For those who have food allergies or intolerances, or have adopted a paleo way of eating to manage inflammation or other conditions, missing out on those holiday favorites can be hard.
This recipe gives all the flavors of the classic green bean casserole but without the dairy, gluten or, processed ingredients (I am looking at you canned soup!). The casserole can even be mixed up the day before and baked just before serving. Even the onions can be fried the day before. Keep them at room temperature overnight. You can place them in the oven for a few minutes if they lost any of their crispiness.
- 1 cup raw cashews
- ¾ cup water
- 1 Tbsp. coconut aminos
- ½ tsp. sea salt
- ½ tsp. onion powder
- ¼ tsp. garlic powder
- 2 lbs. green beans, trimmed
- 1 Tbsp. ghee
- 8 ounces cremini mushrooms, sliced
- 1 small sweet onion, thinly sliced
- ⅓ cup arrowroot starch
- Avocado oil for frying
- Cover cashews with water and refrigerate overnight.
- Drain cashews and place in a blender. Add water, coconut aminos, salt, onion powder, and garlic powder. Blend until smooth and creamy.
- Place green beans in boiling water. Cook 3 minutes, transfer immediately to an ice bath to cool. Remove from ice water to pan lined with towels. Blot dry.
- Heat oven to 350° Grease a 3-quart casserole dish with ghee or avocado oil; set aside.
- In a large skillet over medium heat melt ghee. Add mushrooms and cook until browned.
- In a large bowl combine cashew cream, green beans, and mushrooms. Stir to thoroughly combine. Transfer to prepared pan.
- Bake 20-25 minutes until hot and beans are tender.
- Meanwhile, toss onion slices with arrowroot starch to coat.
- Heat about 1-2-inches of avocado oil in a small saucepan over medium-high heat to 350°
- Fry onions in batches, turning frequently, until crisp. Drain on a paper towel lined plate. Season with salt.
- Top green beans with fried onions just before serving.
Amber Hanson, Contributor