This healthier version of the classic green bean casserole is perfect for your Thanksgiving feast. It’s topped with almond flour and onions for a crunchy and flavorful finish. Your family will love this cozy recipe!
Ingredients
Directions
Step 1
Preheat your oven to 400 degrees Fahrenheit.
Step 2
Thinly slice the onion and place them in a bowl. Pour the coconut milk and lemon juice in the bowl and mix. Let the onions soak for about 30 minutes.
Step 3
Combine the almond flour, tapioca starch, garlic powder, salt and pepper in a dish. In batches, dip the soaked onions into the almond flour mixture to coat them, then carefully place them onto a parchment-covered sheet pan. Bake for 10-15 minutes on both sides, or until the onions and browned and crispy.
Step 4
While the onions are baking, steam the green beans until they are just tender, but still a little crisp and set aside. Heat the butter and olive oil in a large pan over medium Heat. Once hot, add the onion and brown for 3-5 minutes.
Step 5
Add in the garlic and mushrooms and saute for 1-2 minutes. Add the broth and allow the mixture to come to a simmer. In a bowl, whisk together the cashew milk, coconut milk, tahini, mustard powder and coconut aminos. Pour the mixture into the pan and whisk together until the mixture begins to bubble. Ladle ¼ cup of the liquid into a bowl and whisk in the tapioca starch to form a slurry.
Step 6
Pour the steamed green beans into the pan with a pinch of salt and pepper and cook for 1-2 minutes, stirring occasionally. Pour the slurry into the pan and saute with a wooden spoon until the sauce begins to thicken. Once the mixture begins to thicken, remove the pan from the heat. Mix in half of the crispy bean beans.
Step 7
Lower the oven to 375 degrees. Lightly grease a baking dish and pour the green bean mixture into it. Top the casserole with the remaining crispy onions. Bake the green bean casserole for 15-20 minutes, or until it is browned and bubbling.
Step 8
Enjoy!
