Creamy Dairy-Free Green Bean Casserole
To recreate this Thanksgiving favorite, I omitted the dairy in favor of a mushroom soup recipe that uses cauliflower instead of traditional grain-based thickeners.
- 1 1/2 pounds green beans, ends trimmed
- 2 cups cauliflower florets
- 1 2/3 cups unflavored plant milk of your choice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 large package brown mushrooms, sliced
- 1 yellow onion, thinly sliced
- 1/4 cup oat flour
- 1 tsp Italian Seasoning
- 3 dashes nutmeg (optional)
Preheat oven to 400 degrees Fahrenheit.
Slice onion and dredge in a mixture of oat flour and Italian seasoning. Lay on a baking sheet lined with parchment paper and bake until crispy, approximately 20 minutes. Remove.
Place green beans in a pot of water, ensuring water covers beans. Bring to a boil and boil for about 5 minutes. Once cooked, immediately remove beans and blanch in a bowl of ice water to halt cooking. Set aside.
In a separate saucepan, combine cauliflower, milk, onion powder, garlic powder, salt and pepper. Bring to a boil and simmer on low heat for 7-10 minutes or until cauliflower is soft. Puree ingredients with an immersion blender (or carefully transfer to a standard blender).
Return mixture to saucepan, adding mushrooms. Cover and simmer for 7-10 minutes until mushrooms are softened and mixture reaches desired consistency. Season with salt, pepper, and nutmeg to taste.
To assemble, lay green beans in a casserole dish and top with cauliflower/mushroom soup mixture. Sprinkle crispy onions over top and serve.