Green bean casserole is a favorite of mine during Thanksgiving time. After being lactose intolerant I could not eat the regular green bean casserole, so my mothers cousins started making just green beans with sauteed mushrooms. This past thanksgiving 2015 we tried a dairy free green bean casserole and HOLY MOLY, it was spot on just like the regular ( dairy included) casserole.
Here is the dairy free cream of mushroom soup, it can be eaten alone as a soup or stored to be made into traditional green bean casserole.
1 8 ounce package whole button mushrooms, diced
1 small or medium onion, diced
5 tablespoons Earth Balance butter
2 cups low sodium chicken broth
1 cup unsweetened almond milk
5 tablespoons all purpose flour
Salt and Pepper to taste
Preheat a large nonstick skillet on medium high heat.
Dice the onion and mushrooms.
In the heated skillet saute mushrooms and onions until transulcent.
With a silicon coated whisk ( so it does not scratch the pan) whisk in flour until incorporated.
Add almond milk and chicken broth.
Bring to a boil, whisking constantly, until soup has thickened about 5-7 minutes.
Season with salt and pepper
Enjoy as a stand alone soup or substitue it in any recipe that calls for cream of mushroom soup.