Nooshin, of For the Love of Food, is kind enough to host the November roundup of Naomi’s Go Ahead Honey, It’s Gluten Free! Her theme for November is Food From Your Childhood. With Thanksgiving in November, I didn’t even have have to think. I instantly knew what food from my childhood I wanted to create – gluten-free and casein-free: Green Bean Cassarole.
Dairy-Free Green Bean Casserole
16 oz fresh sliced mushrooms
3 large yellow onions, sliced salt and pepper for seasoning
2 tablespoons ghee + more for sautéing
2 tablespoons arrowroot flour
3 cups cashew milk (see my How to Make Cashew Milk video)
½ teaspoon garlic powder
2 teaspoons seasoned salt (I like Herbamare)
½ teaspoon fine sea salt 8 cups green beans
optional: crumbled gluten-free tortilla
- Put two 12 inch skillets over about medium heat.
- Add a tablespoon of ghee to each skillet. Put the sliced mushrooms in one skillet, and the sliced onions in the other. Season with salt and pepper.
- Saute the mushrooms for about 10 minutes until they have reduced and are nicely browned. Saute the onions for about 5 minutes, then reduce the heat and continue cooking, stirring frequently, until the onions are caramelized (about 45 minutes).
- In a saucepan make the rue: Melt the ghee over about medium heat, then whisk in the arrowroot flour. Slowly pour in the cashew milk while whisking, allowing it to thicken before adding more. Continue until all of the milk is incorporated.
- Remove the sauce from the heat and whisk in the garlic powder, Herbamare, and sea salt. Set aside.
- Chop the green beans if desired, then steam them in a steamer pot until just tender.
- Pour the water out of the steamer pot and add the strained green beans to the hot empty pot. Also add the sautéed mushrooms, caramelized onions, and sauce. Stir to combine.
- Transfer the casserole to a serving dish, top with toasted tortilla crumbs (if using) and serve.