We never had green bean casserole at Thanksgiving when I was growing up, so it wasn’t until a Friendsgiving a couple years ago that I was introduced to this delicious mess of cream and veggies. Although the taste of green bean casserole is delicious, the thought of that gelatinous goo that comes out of a can of Cream of Mushroom soup, is enough to keep me off the dish for life.

With Thanksgiving right around the corner, my mom and I are solidifying the menu, and trying to cut it down (my mom cooks for an army no matter what the occasion) and although she wasn’t a fan when I first mentioned Green Bean Casserole, after tasting this, she is sold!  Just give me a plate filled halfway with this, and load the other with stuffing and I’ll be good-to-go. (The turkey was always my least favorite part of the dinner anyway, only eating it because I felt like I “had” to).

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So, how have I remade this classic holiday dish to be vegan, healthy and also taste good? Well, I start by using as much whole food as possible.  By making the mushroom soup from scratch, I’m able to use real mushrooms and onions, adding more fiber and nutrition to the dish.  Additionally, instead of the cream coming from milk, I’ve made the base from raw cashews, the nuts that cream-like-a-dream!  I was also somewhat *shocked* to learn that canned crispy fried onions were vegan….and although I wouldn’t exactly classify them as “healthy”, I figure once a year can’t hurt to indulge in them, especially when they’re now surrounded by all pure ingredients.  (However, feel free to make your own fried onions from scratch- this time of year, I just simply don’t have time for that!)

greenbean casserole, green bean casserole, vegan green beans, vegan greenbean casserole, thanksgiving recipes, vegan thanksgiving recipes

greenbean casserole, green bean casserole, vegan green beans, vegan greenbean casserole, thanksgiving recipes, vegan thanksgiving recipes

I hope you enjoy this dish with your family and friends this holiday season, and be sure to let me know what you think in the comments below, or by tagging me on Instagram using the hashtags #HealthTastesGood and #EllenWhitney.

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