Dairy Free Green Bean Casserole

I don’t think you need to be 100% healthy on Thanksgiving - it’s not one day that matters, it’s what you do all the other days. BUT I’m all about healthy options that are JUST AS GOOD (if not better) than the original!

Let’s be real. The ingredients in this cream of mushroom soup are literal trash. Soy protein? Modified starches? Vegetable oil? Canola isn’t a vegetable people. Not to mention the ever descriptive “Flavoring”.

This cleaned up casserole uses real ingredients and is even dairy free! The cashews makes it nice and thick just like the original, but the coconut milk keeps it dairy free. Trust me on this you’ve got to try it!

I topped with crispy shallots that I didn’t make as crispy as I’d like (you can’t win them all). For the real day I’ll probably use actual fried onions and that’s what I call balance.

Here’s how you make it.

Ingredients:

• 2 lbs trimmed green beans

• 8 oz mushrooms sliced

• 1/2 onion diced

• 3 cloves garlic minced

• 1 tbsp butter (olive oil if dairy free)

• 1 cup chicken broth

• 1 tsp dried thyme

• 1/2 cup coconut milk (stir before measuring)

• 1/2 cup cashews

• 1 tbsp lemon juice or vinegar

• 1/2 cup water

• Salt and pepper

• Onion topping of choice
  
  

Instructions:

• Heat the oven to 375. Bring a pot of water to a boil and add the green beans for 5 minutes. Drain and set aside.

• In a pan on medium heat the butter and add the onions, mushrooms, and garlic. Cook for about 7 minutes. Season with salt and pepper. Add the chicken broth and thyme and bring to a boil. Let simmer.

• In a blender add the coconut milk, water, lemon juice, cashews and blend on high for a minute. Add to the pan and stir. Let thicken for 2 minutes and season if needed.

• In a greased baking sheet add the green beans, cream, and give it a stir. Bake for 20 minutes. Add the toppings and bake for 10. Enjoy!
  
  P.S. You can make this the day before and follow up to the baking point.