Vegan Green Bean Casserole

Name: Vegan Green Bean Casserole
Total time: 70 min
Ingredients: 1 pound green beans (ends trimmed, cut in half); 1/4 cup vegan butter; 8 ounces cremini mushrooms (sliced or chopped); 1 small yellow onion (diced); 2-4 cloves garlic (minced); 3 tablespoons all-purpose flour; 1 chicken-style bouillon cube (or 2 teaspoons chicken-style bouillon paste; see notes); 1/4 cup dry white wine (e.g. Sauvignon Blanc, Chardonnay; or sub vegetable broth); 1 cup homemade cashew milk (recipe follows; or sub store-bought unsweetened oat or cashew milk); 1 cup water (more to adjust texture); 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 2 teaspoons fresh thyme (or 1/2 teaspoon dried); 1/2 cup vegan cheddar-style shreds ((optional)); kosher salt (to taste); black pepper (to taste); 1 1/2 cups French fried onions (divided); 1/4 cup raw cashews (soaked 4+ hours or overnight, or boiled 10 minutes); 3/4 cups water

sarahsvegankitchen.com

This Vegan Green Bean Casserole is a from-scratch take on a Thanksgiving classic. Fresh green beans, sautéed mushrooms, and a creamy homemade sauce come togethe

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Ingredients

1 pound green beans (ends trimmed, cut in half)
1/4 cup vegan butter
8 ounces cremini mushrooms (sliced or chopped)
1 small yellow onion (diced)
2-4 cloves garlic (minced)
3 tablespoons all-purpose flour
1 chicken-style bouillon cube (or 2 teaspoons chicken-style bouillon paste; see notes)
1/4 cup dry white wine (e.g. Sauvignon Blanc, Chardonnay; or sub vegetable broth)
1 cup homemade cashew milk (recipe follows; or sub store-bought unsweetened oat or cashew milk)
1 cup water (more to adjust texture)
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1/2 cup vegan cheddar-style shreds ((optional))
kosher salt (to taste)
black pepper (to taste)
1 1/2 cups French fried onions (divided)
1/4 cup raw cashews (soaked 4+ hours or overnight, or boiled 10 minutes)
3/4 cups water