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Paleo Green Bean Casserole Recipe

  • Author: Amber Hanson


  • 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


  1. Cover cashews with water and refrigerate overnight.
  2. Drain cashews and place in a blender. Add water, coconut aminos, salt, onion powder, and garlic powder. Blend until smooth and creamy.
  3. 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.
  4. Heat oven to 350° Grease a 3-quart casserole dish with ghee or avocado oil; set aside.
  5. In a large skillet over medium heat melt ghee. Add mushrooms and cook until browned.
  6. In a large bowl combine cashew cream, green beans, and mushrooms. Stir to thoroughly combine. Transfer to prepared pan.
  7. Bake 20-25 minutes until hot and beans are tender.
  8. Meanwhile, toss onion slices with arrowroot starch to coat.
  9. Heat about 1-2-inches of avocado oil in a small saucepan over medium-high heat to 350°
  10. Fry onions in batches, turning frequently, until crisp. Drain on a paper towel lined plate. Season with salt.
  11. Top green beans with fried onions just before serving.


Serves 10

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