Thanksgiving is one of my favorite times of the year and one of my favorite holidays, as you can imagine! I love to eat anything and everything on Thanksgiving! For many, however, Thanksgiving is a holiday that many people struggle with because they don't have a solid relationship with food. It can lead to a lot of shame and guilt because we think being "healthy" is eating "perfect" 24/7. I created this Dairy-free Green Bean Casserole Recipe so that I could enjoy some dishes closer to my food freedom and some (like this one) that help me feel my best.
Part of life is the celebrations of holidays, which oftentimes revolve around food. You don't need permission to eat the food, but I am here to tell you... eat the food. If this is a special time of year and the only time you get that chocolate crepe (yes that is my favorite Thanksgiving tradition at my family's meal), EAT IT. One day of eating all the things you love isn't going to hurt you (unless you have a severe allergy of course).
On the flip side, do we actually need to add a stick of butter to EVERYTHING on Thanksgiving? No. Control the things you can and let go of things you can't, I promise you, you can only control so much.
If you are looking for something that is delicious, yet very easy to make a few healthier swaps, check out the recipe below! It is a Whole30/Paleo version of green bean casserole. This is what I mean, control the things you can. If there are some recipes you find just as delicious and CAN make it, then do it! If you can't (hello chocolate crepe) then don't, it is that easy.
Tips for Dairy-free Green Bean Casserole
- These green beans are fresh and crispy. If you like a more traditional green bean casserole you can steam the green beans prior to adding the sauce!
- To make this Whole30, leave off the Crunchy Onions on top and add extra sliced almonds.
- Make the sauce ahead of time and throw it all in the oven the day of.
For other Thanksgiving side dishes, check out this easy Roasted Delicata Squash recipe.
Dairy-Free Green Bean Casserole
Ingredients
- 24 oz Green Beans trimmed
- 1 cup Coconut milk
- 1 cup Cashews
- 1 tablespoon Olive Oil
- 1 tablespoon Ghee
- 1 cup Mushrooms diced finely
- ¼ White onion diced finely
- 1 tablespoon Garlic minced
- ½ tablespoon Parsley, dried
- 1 teaspoon Rosemary
- 1 teaspoon Sage
- 1 teaspoon Thyme
- Salt and pepper to taste
- Sliced almonds to top
- Crunchy Onions I get the 365 brand (gluten-free) from Whole Foods
Instructions
- Preheat your oven to 350 degrees. Heat a large cast iron pan to medium heat. Bring a pot of water to a boil.
- Add green beans to boiling water for 2-4 minutes (until vibrant green), then quickly transfer to a bowl of ice water to stop the cooking.
- When the pan is hot, add ghee and olive oil. Once ghee is melted, add white onion, mushrooms and garlic to the pan and saute for 5 minutes.
- While the veggies are sauteing, combine coconut milk and cashews in a high speed blender and blend until smooth. Add a tablespoon of water at a time if needed. This should be a thick, creamy sauce.
- Add cashew cream sauce to the pan with the veggies and bring it to a simmer. Stirring frequently.
- Add green beans to the pan and toss until they are all evenly coated in the cashew cream sauce.
- Cover the pan with foil and put it in the oven for 15 minutes. After 15 minutes, remove the foil, add crunch onions and slice almonds to the top of the casserole. Bake for another 5-10 minutes or until the green beans are tender, yet still have a crunch to them.
- Serve and enjoy!
Notes
- These green beans are fresh and crispy. If you like a more traditional green bean casserole you can steam the green beans prior to adding the sauce!
- To make this Whole30, leave off the Crunchy Onions on top and add extra sliced almonds.
- Make the sauce ahead of time and throw it all in the oven the day of.
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