RECIPE BELOW! I’ve always been a sucker for some green bean casserole… Even when I was younger with a pretty basic palate, green bean casserole could be found on my plate at the holiday table.

As the years have rolled on, it’s still one of my faves. However, as I became more educated in health and nutrition, I noticed that using a condensed canned soup didn’t provide the best source of ingredients or flavor. Sure, it’s convenient, but the amount of salt was alarming, along with the fact that dairy and whey was present, which we had decided to cut dairy out of our diet.

When Thanksgiving rolled around during our first couple months of being plant-based, I attempted a green bean casserole from scratch. It was ok. I continued to make one each year, and now on year 4, I think I’ve really nailed it.

This casserole is full of flavor. You can truly taste the green beans in concert with the homemade cream of mushroom. This is achieved by understanding what to add to your cream of mushroom soup base.

Not all plant milks are equal within the plant-based cooking world. You would be mistaken to add a coconut or oat milk to this recipe, as it will undoubtedly take away from the flavors we’re trying to highlight.

Surely I do not know everything, but I DO know what I previously stated. The best plant-milks when trying to create a neutral cream are:

Cashew milk (unsweetened)
Soy milk (unsweetened)

I hope you’ll try this recipe out for a get together someday! It comes together quickly and again tastes awesome.

Happy eating! A plus tard…