2/18/2024 0 Comments Vegan green bean casseroleMake your cashew cream. Blend soaked cashews with vegetable broth, tamari, vinegar, salt and pepper.If you need the casserole to be gluten-free be sure to keep an eye out for a certified gluten-free label. Crisp Onion Topping- There are a ton of options for premade crispy onion toppings and I try to go for those that have minimal, recognizable ingredients.My suspicion is that the texture wouldn’t be as good but I’ll have to try it and see. Fresh Green Beans- I haven’t tried this recipe with frozen green beans but it could work if you defrosted them and then added them to the pot without cooking them first.Garlic- Because garlic makes everything better in my book. Mushrooms- I like to use sliced cremini mushrooms but white mushrooms will also work.Shallot- Just a few shallots are sautéed with the mushrooms and garlic to add flavor.Feel free to adjust it to your liking and use less or more. Salt- I use a full teaspoon here which might seem like overkill for some people.You might want to start with 1 or 2 tablespoons of lemon juice and taste test to see if you prefer more as some people are more sensitive to lemon flavor. If you don’t have white wine vinegar, regular white vinegar or lemon juice will also work. White Wine Vinegar- This is what gives the cream it’s tanginess with a bit more umami from the fermented wine.Tamari is just gluten-free soy sauce but you can use regular soy sauce as well. Tamari- Soy sauce adds a hint of umami flavor to the cream.Vegetable Broth- We need liquid with the cashews to create a cream and using broth adds even more flavor.Otherwise the cream will be gritty, not smooth. However, you do need a solid blender to break them down properly, such as a NutriBullet or Vitamix. Raw Cashews- I know a lot of people are intimidated with making cashew cream but I promise you it is so easy and so worth it. You simply soak them in hot water for 30 minutes then add them to a blender and blend.I promise that if you serve this to everyone and don’t mention that it’s vegan, they’ll never know the difference! Thanks to cashews, the sauce is perfectly creamy and savory with a hint of tang, just like real dairy. What I love about it is that it doesn’t have any sweet undertones from store-bought plant milk. None of them have impressed me…until this one. I have tried so many versions of vegan green bean casserole over the years…some with flour and plant milk, others with homemade soup or store-bought soup. You guys, it took me a long time to land on this recipe. The Best Vegan Green Bean Casserole- made with a rich and creamy sauce that is secretly dairy-free, no one would this green bean casserole is actually plant-based! (gluten-free)
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