Gluten Free Green Bean Casserole

This gluten free green bean casserole is a healthier take on a Thanksgiving classic! Made with fresh green beans, mushrooms, crispy fried shallots, and an ultra creamy sauce that you’d never guess is dairy free. Gluten free, Whole30, vegan, and paleo.

Green bean casserole can be a challenge to make gluten free / dairy free, but with the help of some of my favorite healthy ingredients you can get the same cozy vibe without the dairy or gluten!

Like all proper green bean casseroles, this one starts with a super creamy homemade sauce situation. Once ready, you will fold the sauce into some blanched green beans and top with everyone’s favorite part of the dish – the crispy shallots!

– Raw cashews – Fresh green beans – Avocado oil  – Shallots – Onion and garlic – Mushrooms – Thyme – Dijon mustard – Broth – Nutritional yeast – Salt and pepper

INGREDIENTS:

Soak cashews. In a small heat proof bowl, cover cashews with just boiled water and set aside.

Blanch green beans. Bring a large pot of salted water to boil and prepare a bowl of ice water. Cook until tender but still crisp. Drain and immediately transfer to ice water to stop them from cooking more. Once cool, drain again and set aside.

Cook shallots. In a large skillet, heat avocado oil over medium heat. Add the thinly sliced shallots and cook, stirring frequently, until golden brown and crispy.

Use a slotted spoon to transfer to a paper towel lined plate, leaving the oil in the pan. Season generously with salt.

Saute onions. Add diced onion to the same skillet. Sauté until soft and translucent. Add mushrooms and cook until tender and caramelized. Add garlic, thyme sprigs, Dijon mustard, salt, and pepper, and sauté for another minute or so.

Pour in 1 cup of broth and scrape up any brown bits from the bottom of the pan. Reduce heat to low and simmer until broth has reduced slightly.

Make cashew cream and add  to the sauce along with the additional broth and nutritional yeast.

Bring back to a simmer and cook, stirring frequently to keep from sticking until thickened slightly.

Add green beans to the pan and toss to coat. Season to taste with salt and pepper.

Transfer green bean mixture to a baking dish. Move to the oven and bake until hot and bubbling. Take out and top with the fried shallots and bake for another 5 minutes to crisp them up.

Serve and enjoy!

MORE RECIPES

WHOLE30 CHICKEN POT PIE SOUP

BACON WRAPPED CHICKEN

BUFFALO CHICKEN STUFFED PEPPERS

More recipes at: nyssaskitchen.com