Grain Free Paleo Green Bean Casserole {paleo + vegan option}

Grain free paleo vegan friendly green bean casserole! Made with all the same comforting flavors that you love in the classic casserole, with ingredients that you can feel good about.



cashew cream

  1. Make a batch of cashew cream following the instructions from this blog post. Recipe will make a little more than you need for THIS RECIPE. Extra will keep in the refrigerator for several days.

For crispy onions / shallots

  1. Heat about 1/2 inch of avocado oil in a steep sided sauté pan just barely above medium heat.
  2. When oil is hot and shimmering add thinly sliced onions or shallots and cook, stirring every so often, until they are deep golden in color. This will probably take anywhere from 14-20 minutes. Shallots will definitely brown faster than onions.
  3. Just before they start to brown you’ll notice that the onions (or shallots) shrink quite a bit in size – the pan will seem less full. Once they start to brown keep a close eye on them so they don’t burn! They will go from light brown to deep brown fairly quickly. 
  4. When they’re done, move to a paper towel lined plate to drain and sprinkle with salt. A slotted spoon is very helpful for this step. Set aside. Can be made up to 1 week in advance and stored in an airtight container in the refrigerator. Bring back to room temperature before using. 

for casserole

  1. Heat a large pot of salted water to boil.
  2. Prepare a large bowl of ice water.
  3. Add green beans to boiling water and cook for 3 minutes (closer to 5 if you’re using a regular thick green bean). You want them to be bright green and crisp tender. 
  4. Drain and place directly into ice water to shock beans and stop the cooking. 
  5. Once green beans are cool, drain thoroughly and lay out on a kitchen towel to dry while you prepare the sauce. 
  6. Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add onions and cook until starting to soften and brown. Add mushrooms and continue cooking until mushrooms have collapsed, are dry, and everything is nicely caramelized – about 10-12 minutes . Add garlic and thyme, cooking just until garlic is aromatic – about 2 minutes.
  7. Pour in the first cup of broth and scrape up any brown bits from the bottom of the pan. Lower heat and simmer for 8 minutes – until flavors are well combined and broth has reduced slightly.
  8. Stir in cashew cream and extra 1/2 cup of broth plus the nutritional yeast. Bring back to a simmer and cook for another 5 minutes or so – until reduced again slightly. If sauce gets too thick you can thin it out with another splash of broth. Fish out the thyme sprigs and season to taste with salt and pepper. 
  9. Preheat oven to 350F.
  10. Add green beans to saute pan and toss to coat in cream of mushroom base, adding little broth to stretch the sauce for all the green beans if necessary. You want it to coat the green beans, but not be watery. 
  11. Move to a 9X13 inch baking dish and bake for about 15 minutes, until heated through. 
  12. Sprinkle with crispy onions and bake another 2 minutes, keeping a close eye on it so crispy onions don’t burn! Let sit for just a few minutes so onions crisp up again. 
  13. Sprinkle with toasted walnuts and serve.