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Welcome back. Today we are making green bean casserole vegan. As usual, the link
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to the recipe is in the description box below if you want to follow along. Let's
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get started. So the first thing I'm going to do is I'm going to grease my casserole
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dish and I'm going to preheat the oven to 350 degrees. I have one and a half
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pounds of green beans here. This is two 12 ounce bags and I'm just going to wash
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them, trim the edges, and then cut them into one and a half inch pieces
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Now I'm going to take my green beans and blanch them. This is an optional step. You
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don't have to do it, but it will soften your green beans a little bit and it
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will also help them maintain their nice green color after they've been baked. So
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over on the stove I'm boiling some water in a saucepan and I'm just going to add
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the green beans and let them boil for five minutes. We don't want to overcook
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them here because we don't want them to get too soft in the oven. Once the five
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minutes is up, I'm just transferring them over to an ice water bath so they'll
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stop cooking right away. I'm also going to take one large onion and slice it and
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then cut the slices into quarters. Then I'll saute that with some coconut oil over medium heat until the onions
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are just starting to turn brown which should take about 8 to 10 minutes
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Then I'm going to add in an 8 ounce container of sliced baby bella mushrooms
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You want to wash these first, make sure that there's no dirt on them, and just
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continue to cook that together until the juices from the mushrooms have been
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reduced. So it should be about another 6 to 8 minutes. So now everything is just
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about ready I just need to make my cashew cream sauce. I have one cup of
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cashews here that I have already soaked. They just need to be soaked in water for
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two hours or you can also boil them for 10 minutes but you can skip the soaking
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if you have a high-powered blender. I'm just gonna add my cashews to my blender
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along with one and a half cups of low-sodium vegetable broth, one and
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three-quarter teaspoons of low-sodium soy sauce or you can also use coconut
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aminos, two tablespoons of nutritional yeast, a teaspoon of salt, and half a
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teaspoon of black pepper. And I'll just blend that up until it's nice and creamy
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Okay so let's put this casserole together. I'm gonna start with my onions
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and mushrooms. I'm just gonna spread them out across the bottom of the pan. Then I
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will put my green beans on top of that just trying to get everything as even as
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possible. And finally I will spread the cashew sauce over all of that. And then
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I'm just gonna take a wooden spoon, mix everything up. I want to make sure that all the vegetables are coated with the cashew sauce. And now we bake. I'm gonna
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put this in the oven for 35 minutes and then I'll pull it out just to add one and
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a quarter cups of crispy fried onions and I'll pop it back in for five minutes
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longer. And we're done! This is so good. This vegan version is so much better than the original for me
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personally anyway because everything is fresh. It's made with fresh green beans
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fresh cashew cream, no canned anything and it just makes all the difference
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Thank you for watching. I hope you enjoyed this video. If you're looking for
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more vegan Thanksgiving recipes I do have several up on my channel already so
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you can check those out. I might be able to squeeze one more in before
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Thanksgiving but it's crazy time of year so we'll see what happens. I do have a
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whole page on my website dedicated to vegan Thanksgiving recipes so I'll link
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that below if you need some more inspiration. See you next time
