Green Bean Casserole (Hot For Food) GF

My mom’s made green bean casserole for nearly every single Thanksgiving and Christmas dinner that I can remember. For some reason when I went vegan a few years ago I just accepted that I couldn’t have it anymore.
This year, my mom made a vegan version for Christmas dinner and it was so good and easy!!
The base is cashews, and it’s done on the stovetop instead of in the oven which makes it easy to cook the rest of the holiday dishes.
There’s an option to make homemade crispy onions, but we just topped it with French’s crispy onions (they contain gluten). If you have gluten-free guests, you can either make the onions in the recipe, or just serve the French’s crispy onions on the side! I left out the crispy onion part, but you can see the full recipe here.

Very very delicious!! (The photo below is leftovers, and I promise that when it’s fresh the sauce is creamy and not slightly solidified like that!).

The recipe is by Hot for Food, and can be found below (minus the homemade crispy onions) or the full recipe on their website here.


  • 8 C fresh green beans (or thawed frozen green beans)

  • 1 C raw whole cashews (soaked for 20 minutes in hot water)

  • 1 1/2 C water

  • 1 tbsp arrowroot flour or cornstarch

  • 1 tbsp coconut oil

  • 8 oz cremini mushrooms

  • 1 shallot, finely chopped

  • 2 garlic cloves, minced

  • 1 tsp onion powder

  • 1/2 tsp nutmeg

  • 1/2 tsp sea salt

  • 1/2 tsp ground pepper

  • 2/3 cup vegetable stock

  • 1 tbsp lemon juice

  • 1 container of French’s Crispy Onions


  1. To make the sauce for the casserole, drain the cashews from the soaking water. Rinse them under fresh water and drain. Then add to a high-powered blender with fresh water and arrowroot flour. Blend until very smooth.

  2. Heat coconut oil in a large pan over medium heat, add mushrooms and sauté for 2 minutes.

  3. Add shallot and sauté for another 3 to 5 minutes.

  4. Add minced garlic and sauté for another minute. Then add nutmeg, onion powder, sea salt, and ground pepper and sauté for 2 to 3 minutes.

  5. Then stir in vegetable stock and cashew cream in small portions, bit by bit, stirring constantly until smooth and well combined. Bring to a simmer.

  6. Once the sauce is simmering add lemon juice and then green beans. Toss the beans in the sauce and cover the pan with a lid.

  7. Let this sit for 20 minutes stirring occasionally until the beans are cooked, but still bright green and slightly crisp.

  8. Remove the pan from the heat and either serve it in the pan or transfer beans and sauce to a casserole dish. Top with crispy onions. Serve immediately!