Healthy green bean casserole made with a creamy mushroom cashew sauce and homemade crispy baked onions on top. Vegan + gluten-free friendly.
Growing up, green bean casserole was at every single holiday meal (at least from what I can remember!). A few years back, someone dropped green bean casserole off the holiday roster and I really missed it! I love when food and memories collide and this casserole does just that.
Traditionally green bean casserole is made from canned cream of mushroom soup and packaged fried onions, but in true EBF fashion, I upgraded the recipe! No more canned veggies and soup… we’re using fresh green beans and mushrooms, homemade crispy baked onions and a homemade cashew cream sauce.
There are two main parts to a green bean casserole… the crispy onion topping and the creamy green beans. When I upgrade recipes to make them healthier, I don’t want to miss out on the essence of the dish so yes, this is still a creamy casserole topped with crispy onions. Trust me, your friends and family won’t even know it’s the “healthy” version.
Aren’t the bright green beans so pretty and fresh looking? And they taste way better than canned beans, IMO!
Let’s Make Healthy Green Bean Casserole
Start by soaking your cashews in water. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with cooking spray and evenly spread the onions on the pan. Place the pan in the middle rack of the oven and bake until golden brown, tossing every 10 minutes. When they’re done baking, remove from the…