Try adding oat milk to your recipes instead of cream, like in this Vegan Green Bean Casserole, it tastes just like real dairy! It contains only unsaturated fat, making it a much healthier and cholesterol-friendly ingredient than traditional dairy cream and it’s become one of my favourite ingredients. I know you’ll love it too! Let me know what you think.
You will need:
- 6-7 cups of fresh cut green beans (blanch in boiling water first)
- 1 large onion, finely diced – + 1 1/2 cups of dry fried crispy onions
- 3 cloves garlic
- 3/4 teaspoon dried thyme
- 3 tablespoons vegan butter
- 2 tablespoons all purpose flour
- a pinch of ground all spice
- salt and black pepper (to taste)
- 1/2 cup dry white wine
- 1 cup oat milk or coconut cream
- 1/2 cup water
Method:
- Preheat your oven to 320 degrees Fahrenheit and grease a 9-inch by 9-inch baking dish with 2 teaspoons of the butter.
- Add the green beans to the baking dish and set aside.
- Heat a large saucepan over medium heat and onions, garlic, and thyme.
- Saute until the mixture is fragrant and the onions are soft.
- Add the butter, when it’s melted, add the all purpose flour and whisk until the mixture becomes thick.
- Add oat milk, water and stir to combine. Add the all spice, salt & pepper and stir.
- Turn the heat to low and stir regularly until the sauce forms.
- Pour the sauce over the green beans in the baking dish and mix gently.
- Smooth out the top and sprinkle the crispy dry-fried onions over the top.
- Bake at 320 degrees Fahrenheit until the sauce is bubbly and the top is golden brown (about 20 minutes).
