This Dairy-Free Green Bean Casserole tastes like a classic green bean casserole. It's even made with homemade fried onions, which will leave your guests raving about it!
In a pot, bring the cashews and chicken broth to a boil, cover, and turn down the heat to about medium heat for about 15 minutes. Then, let them cool down before blending.1 cup cashews2 cups chicken broth
Preparing the Fried Onions
While the cashews are boiling, prepare the onions. Slice off the end opposite to the root end, and peel off the skins. With a mandolin slicer, slice very thin strips of onion. If you don't have a mandolin, you can use a knife. Just make sure they are very thin rings. 2 yellow onions
Mix the almond milk and apple cider vinegar, then let sit for a minute. Stir before tossing the onions in.1 cup unsweetened almond milk1 tablespoon apple cider vinegar
Mix the flour and spices.1 cup whole wheat flour½ teaspoon paprika1 teaspoon garlic powder1 teaspoon saltpinch of white pepper
Toss the onions in the milk mixture, then coat well with the flour.
Spray the basket or tray of your air fryer, then add some of the onions in a single layer (do not overcrowd). Spray the onions with olive oil and mix it around until they are well coated, and no onion pieces remain with dry flour.
Air fry at 400 degrees Fahrenheit for about 8 minutes. If you place the second and third batches straight into a HOT air fryer, they may take a little less than 8 minutes. Just check on them that last minute so they don't get too crispy or burn.
Next, wash the fresh green beans, then slice them in half, and steam them until tender. 24 ounces green beans
The Creamy Mushroom Mixture
Wash the mushrooms, then chop them in a food processor into fine pieces. Toss them on a skillet with some oil and let cook for about 5 minutes, until soft. If water is released from the mushrooms, drain it.1 tablespoon olive oil8 ounces of mushrooms
In a high-speed blender, add the cashews, broth, spices, and lemon juice. Blend until smooth. Then toss in the cooked mushrooms and lightly process to mix.2 tablespoons fresh lemon juice1 teaspoon onion powder½ teaspoon garlic powder½ teaspoon coarse kosher salt¼ teaspoon white pepper
If the mixture is thin, transfer it to a small pot over the stove and bring it to a light boil. Maintain the heat level to a light boil while you constantly stir. This could take around 5 minutes or so. It will thicken up like a gravy/condensed soup consistency.
Place the green beans in the bottom of a casserole dish, pour over the creamy mushroom mixture, and mix well. The mixture should be warm.
Add the warm, crispy onions on top, and enjoy!
Notes
Coarse kosher salt does not measure the same as fine table salt. If you aren't using a coarse salt, use less and add to taste.
If you want less crispy onions, use 1 medium yellow onion. If you end up with extra, just serve it on the side so guests can add more as desired.
You can substitute fresh green beans for canned green beans.
If you need this to be gluten-free, use gluten-free all-purpose flour. I like to use Bob's Red Mill 1:1 Baking Flour.