Vegan Green Bean Almondine
Classic green bean almondine gets a plant-based makeover here, and honestly, it's hard to believe how little changes when the result tastes this good. Blanching the beans first locks in that vivid green color and crisp-tender bite, so they never turn soggy when they hit the hot skillet. Vegan butter does all the heavy lifting in place of the traditional dairy version — it toasts the sliced almonds to a gorgeous golden brown and carries the garlic until it's just fragrant and barely kissed with color. A hit of fresh lemon juice and zest at the end brightens everything up and keeps the dish feeling light rather than heavy. This comes together in well under 30 minutes and serves four, making it an effortless side for a weeknight dinner or a dinner-party table where you want something that looks far more impressive than the effort required. A pinch of flaky sea salt right before serving is optional but highly recommended — it adds a little crunch that ties the whole thing together beautifully.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 1 tsp salt, plus more for the blanching water
- 3 tbsp vegan butter
- ½ cup sliced almonds
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp black pepper
- flaky sea salt, to taste (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and crisp-tender with just a slight bite remaining.
- 2
Drain the green beans in a colander and immediately run cold water over them for about 1 minute, until cool to the touch. Set aside.
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