Dairy Free Green Bean Casserole Recipe

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This dairy free green bean casserole from scratch is one of the most delicious holiday classics. It features wild chanterelle mushrooms but it can be adapted with whatever mushrooms are in season: shiitakes, king oysters or baby bellas.

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Ingredients

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Prepare a double boiler with a couple of inches of water and bring to a simmer.

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Heat a large skillet over medium low flame and add a drizzle of olive oil. Sautee the onion and a pinch of sea salt until translucent, about 5 minutes.

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Manually tear the chanterelle mushroom into smaller pieces or slice with a knife if using shiitakes or baby bellas.

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Whisk together the onion powder and flour with the cashew milk until combined and there are no lumps. Pour into the skillet with the mushrooms and stir.

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Bring the sauce to a gentle simmer and cook for a few minutes until thickened up to your liking. Season to taste with sea salt, the nutritional yeast and if desired a fresh squeeze of lemon.

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Dairy Free Green Bean Casserole Recipe

This dairy free green bean casserole from scratch is one of the most delicious holiday classics. It features wild chanterelle mushrooms but it can be adapted with whatever mushrooms are in season: shiitakes, king oysters or baby bellas.

Ingredients

– Green Beans – Chanterelle mushrooms – Onion – Garlic - minced – Cashew milk – Thyme – Sage – Onion powder – Red pepper flakes – Nutritional yeast – Sea salt – Wheat pastry flour or all purpose flour – Virgin olive oil – Crispy fried onions or panko bread crumbs

Prepare a double boiler with a couple of inches of water and bring to a simmer.

Instructions:

Heat a large skillet over medium low flame and add a drizzle of olive oil. Sautee the onion and a pinch of sea salt until translucent, about 5 minutes.

Mushroom Gravy

Manually tear the chanterelle mushroom into smaller pieces or slice with a knife if using shiitakes or baby bellas.

Whisk together the onion powder and flour with the cashew milk until combined and there are no lumps. Pour into the skillet with the mushrooms and stir.

Bring the sauce to a gentle simmer and cook for a few minutes until thickened up to your liking. Season to taste with sea salt, the nutritional yeast and if desired a fresh squeeze of lemon.

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