My healthy green bean casserole is a hit every year at Thanksgiving; my dad never believes there isn't any butter in it. It's easy to make, vegan, and puts a healthy spin on a traditional favorite. I hope you and your family love it, too!
Healthy Green Bean Casserole Remix:
Crisp Green Beans with Mushrooms & Almonds
Prep Time: 15 min
Total Time: 30 min
Serves 8 to 12
Ingredients:
- 2 pounds fresh green beans, rinsed and ends trimmed
- 15 to 20 small mushrooms (such as white button or cremini), wiped, stems removed and sliced
- 1 cup slivered almonds
- 3 tablespoon extra virgin olive oil
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
Recipe: Bring a large pot of water to a boil. Blanch the green beans by adding them to the boiling water for two minutes, then immediately transfer them to a large bowl of ice water to stop the cooking process. Let the beans cool completely, then strain from the ice water and reserve.
While the beans are in the boiling water, heat the olive oil on medium heat in a large skillet. Sauté the mushrooms for 2 minutes, then add the almonds and sauté until the mushrooms are soft and the almonds are fragrant. Add the green beans, salt and pepper and sauté another 10 to 15 minutes until the beans are warmed through and slightly cooked, but still crisp.
Finish the dish with a fresh drizzle of extra virgin olive oil and adjust the salt and pepper if needed. The olive olive oil and juices from the veggies will combine to make a light sauce for the dish.
Optional: For a vegan twist on a more traditional green bean casserole, add ¼ to ½ cup of cashew cream to the pan and reduce to low when the beans have about 5 minutes left to cook, allowing the cashew cream to warm through.
To prepare the cashew cream, soak one cup of raw, unsalted cashews in purified water for 2 hours (or up to 12). Drain and rinse the cashews. Blend the soaked cashews with ½ cup purified water on high in a high-speed blender until smooth. You may need to add more water, one tablespoon at a time, until the desired texture is achieved. This will yield about 2 cups cashew cream; store leftovers in an airtight glass container in the refrigerator for up to 5 days. Learn more about cashew milk and cashew cream here.
Like this recipe? Check out my Healthy Thanksgiving Recipe Roundup for more holiday meal ideas.
Happy Thanksgiving!
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Healthy Green Bean Casserole Remix
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 8-12 1x
Ingredients
- 2 pounds fresh green beans, rinsed and ends trimmed
- 15 to 20 small mushrooms (such as white button or cremini), wiped, stems removed and sliced
- 1 cup slivered almonds
- 3 tbsp extra virgin olive oil
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
Bring a large pot of water to a boil. Blanch the green beans by adding them to the boiling water for two minutes, then immediately transfer them to a large bowl of ice water to stop the cooking process. Let the beans cool completely, then strain from the ice water and reserve.
While the beans are in the boiling water, heat the olive oil on medium heat in a large skillet. Sauté the mushrooms for 2 minutes, then add the almonds and sauté until the mushrooms are soft and the almonds are fragrant. Add the green beans, salt and pepper and sauté another 10 to 15 minutes until the beans are warmed through and slightly cooked, but still crisp.
Finish the dish with a fresh drizzle of extra virgin olive oil and adjust the salt and pepper if needed. The olive olive oil and juices from the veggies will combine to make a light sauce for the dish.
Optional: For a vegan twist on a more traditional green bean casserole, add ¼ to ½ cup of cashew cream to the pan and reduce to low when the beans have about 5 minutes left to cook, allowing the cashew cream to warm through.
To prepare the cashew cream, soak one cup of raw, unsalted cashews in purified water for 2 hours (or up to 12). Drain and rinse the cashews. Blend the soaked cashews with ½ cup purified water on high in a high-speed blender until smooth. You may need to add more water, one tablespoon at a time, until the desired texture is achieved. This will yield about 2 cups cashew cream; store leftovers in an airtight glass container in the refrigerator for up to 5 days.
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