Cheesy and Buttery Green Beans Almondine
Ready in under 10 minutes, these Vegan Cheesy and Buttery Green Beans Almondine are so rich and scrumptious, they’re the perfect side dish for any occasion, from the casual get together to the most elaborate of dinners…
Are you all green-beaned out yet? Of course not… that’s a silly question. For I mean, seriously… is it even possible to ever have your quota of green beans?
Not for me, anyway… I love green beans that much (although that hasn’t always been the case but hey, things change, right?). They are pretty fantastic on their own, if you ask me, with just a little bit of evoo, salt and pepper. But something definitely has to be said for combining them with toasted almonds, lemon and butter. Add a little bit of cheesiness to that, in the form of nutritional yeast, and you get a dish that tastes like it was elaborated for royalty. Except it’s so easy to make, even kids could very easily whip it up!
I’m telling you, there’s nothing not to like about this dish! Me, I could totally sit myself down with this entire plate and wolf the whole thing down, no help required!
Hey, who says you can’t have only green beans for dinner?
Start by rinsing your frozen green beans under cold running water until they are completely thawed, then let them drain for a few minutes.
There is absolutely no need to cook or even blanch the beans at this point; I’m a huge fan of frozen beans for that very reason. They are so much easier and quicker to use, yet they taste just as good as fresh. Of course, if you preferred to use fresh beans, you could totally do that but then you would definitely need to blanch them first (see this post if you need help with that…)
While the beans are draining / drying out a little, heat some olive oil in a large skillet set over medium heat, then add the slivered almonds and cook them, stirring often, until they become fragrant and golden brown, about 3-4 minutes.
Quickly add the thawed green beans, stir to coat well and continue cooking until they are completely heated through, about 3 minutes.
Next, add the nutritional yeast, red pepper flakes, onion powder, garlic powder and salt and stir well.
Finally, add the lemon juice and vegan butter and continue cooking until the butter is completely melted.
And there you have it! You’re all good and ready to serve. Told you this was a quick and easy one. But wait ’til you get a taste… WHOA! You might not even want to share!
Cheesy and Buttery Green Beans Almondine
Ingredients
- 1 lb frozen French green beans*
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- 1 tbsp extra-virgin olive oil
- 1/3 cup slivered almonds
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- 1/4 cup nutritional yeast
- 1/4 tsp red pepper flakes
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
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- 2 tbsp vegan butter
- 1 tbsp lemon juice
Instructions
- Rinse the green beans under cold running water until they are completely thawed and let them drain for a few minutes.
- Heat the olive oil in a large skillet set over medium heat, then add the slivered almonds and cook them, stirring often, until they become fragrant and golden brown, about 3-4 minutes.
- Add the green beans, stir to coat well and continue cooking until they are completely heated through, about 3 minutes.
- Add the nutritional yeast, red pepper flakes, onion powder, garlic powder and salt and stir well, then add the lemon juice and vegan butter and continue cooking until the butter is completely melted.
- Serve without delay.
Notes
Nutrition
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3 Comments on “Cheesy and Buttery Green Beans Almondine”
Hi, we don’t have  nutritional yeast that tastes like cheese in Europe. With what can I exchange it so I still get the cheesy taste?
ThanksÂ
Daphne
I don’t think the nutritional yeast is supposed to taste like cheese – – it simply does. At least in Israel ours does and we probably have similar products to you (depending on where you are in Europe).
Nicky
This was delicious! And I didn’t use almonds, garlic or onion powder or butter. The nutritional yeast formed a yummy coating on the green/waxed beans (I had fresh that I blanched). Added red pepper flakes, grinds of salt and pepper and a drizzle of sesame oil.