![]() This step by step walk-through shows the process of making this dairy free green bean casserole recipe. I used these french fried onions but any crispy onion will do. No need to make a slurry with flour, just sprinkle it over the cooked mushrooms and stir for a minute to heat through and a create a roux, then add the broth and milk.įrench fried onions. If you don't have that on hand you can also use all-purpose flour and double the amount since flour is not as strong of a thickener as cornstarch. To make this gluten free I used cornstarch. I used canned mushrooms that were already chopped to save time.Ĭornstarch. Fresh or frozen is fine! If using frozen, follow package instructions for cooking and skip the boiling step. Reference the recipe card at the bottom for exact measurements. Unflavored unsweetened soy milk is another option but soy milk tends to be naturally sweeter than almond milk so it will add a little flavor as well. This is my recommendation for making the classic green casserole dairy free.Ĭoconut milk can also be used but will impart a slight coconut flavor to the dish. It is rather plain making it a great base. Unflavored unsweetened almond milk is best for cooking when you need the creaminess but you don't want to add additional flavor. It's traditionally made with Campbell's Condensed Cream of Mushroom Soup which is not dairy free and the original recipe includes milk as well.įortunately, there's a way to make a dairy free green bean casserole taste just as good! Best dairy free milk for cooking It actually is a rather recent holiday tradition first created by Campbell's test kitchen manager Dorcas Reilly back in 1955. Green bean casserole has become a classic holiday side dish-whether it's Christmas or Thanksgiving you'll most likely see it on the table. It's also vegan and gluten-free and comes together quickly, making it the perfect side dish for busy nights or holiday meals! Jump to: Let cool for a few minutes before serving.This Dairy Free Green Bean Casserole is a traditional green bean casserole made without dairy and only requires 9 ingredients. Bake until browned and bubbly, 22 to 25 minutes. Transfer the green bean mixture to the casserole and top with the remaining fried onions. Cook, stirring often, until thickened, about 10 minutes. The mushrooms should have released most of their moisture.Īdd the blender mixture to the pan, along with the onion powder, remaining 1 teaspoon salt, and a few grinds of black pepper. Add the mushrooms and sauté 7 to 10 minutes more. Heat the olive oil, then sauté the green beans and onion with a pinch of salt until the green beans are softened, about 5 minutes. Meanwhile, heat a large sauté pan over medium-high heat. ![]() Periodically stop the machine to prevent it from overheating, and scrape down the sides of the blender jar with a rubber spatula make sure you get everything. Puree until completely smooth this can take up to 5 minutes depending on the strength of your machine. Lightly grease a 9-by-13-inch casserole dish.Ĭombine the cashews, broth, flour, and nutritional yeast in a blender. Ingredientsġ cup raw cashews, soaked in water for at least 2 hours and drained (skip the soaking step if you have a vitamix or other high speed blender)ģ cups vegetable broth, purchased or homemadeġ pound green beans, trimmed and cut into 2-inch pieces (about 4 cups) Whole Foods carries a nice vegan one, for sure. ~ Lots of fried onion brands are vegan, or you can just google how to make ’em yourself. Did your childhood Thanksgiving come out of cans and boxes? And do you kinda sorta maybe just-a-little-wittle-bit miss it? Then this casserole is right up your alley! This version has a few real ingredients, but don’t let that fool you, it’s still as embarrassingly good as its predecessor. ![]()
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