Vegan Green Bean Casserole

This vegan green bean casserole made with a cashew cream sauce and a homemade mushroom soup is a delicious plant-based take on a family tradition that's perfect for your Thanksgiving spread.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 422 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup white wine
• ¼ cup lemon juice
• 4 teaspoons cornstarch
• ¼ cup tomato paste
• 5 cloves garlic
• 4 teaspoons soy sauce
• 5 cups vegetable broth
• 1 ½ cups cashews
• ½ medium sweet onion, chopped
• 5 ounces button mushrooms
• 2 teaspoons thyme
• 16 cups cooked green beans
• 5 ⅓ cups French-fried onions (such as French's®), divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Make cashew cream: Blend vegetable broth, cashews, and cornstarch together in a blender until smooth. Transfer to a bowl.

Step 3

Make soup: Pulse mushrooms in a food processor until puréed; transfer to a large pot.

Step 4

Add wine, onion, garlic, thyme, and salt to the pot; cook, stirring occasionally, until mushrooms are softened, about 3 minutes.

Step 5

Pour cashew cream into the pot; cook and stir until mixture thickens, about 7 minutes. Stir in tomato paste and lemon juice.

Step 6

Assemble casserole: Transfer soup to an 11x17-inch casserole dish. Add green beans, 1 1/3 cups fried onions, soy sauce, and pepper; mix gently to combine with soup mixture.

Step 7

Bake in the preheated oven until the mixture is bubbly and warmed through, about 25 minutes.

Step 8

Remove from the oven and top with remaining fried onions.