Green Bean Casserole

{gluten free}

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.

– boiled water – raw cashews – green beans, cut in half if long – avocado oil – shallots – diced onion – crimini or button mushrooms


Preheat oven to 350 degrees. Soak cashews. In a small heat proof bowl, cover cashews with just boiled water and set aside.

Bring a large pot of well salted water to boil and prepare a bowl of ice water. Add green beans to boiling water. Cook for a few minutes. Drain and immediately transfer to ice water.

Make crispy shallots. In a  large skillet, heat avocado oil over medium heat. When oil is  shimmering, add the thinly sliced shallots and cook, until golden brown and crispy.

Add mushrooms and cook until tender and caramelized – about 8-10 minutes more. Add garlic, thyme sprigs, Dijon mustard, salt, and pepper.

Simmer the sauce. Pour in 1 cup of broth and scrape up any brown bits from the bottom of the pan. Reduce heat to low and simmer for 5-6 minutes.

Give this recipe a try! Tap the link for the full recipe details.