Vegan Parmesan Green Beans
Crisp-tender green beans tossed in garlicky olive oil and dusted with a savory nutritional yeast blend — this side dish is the kind of thing that disappears fast at the dinner table. The blanch-and-shock method keeps every bean brilliantly green with just the right amount of snap, while a quick sauté in fragrant minced garlic takes the flavor somewhere genuinely craveable. Nutritional yeast does the heavy lifting here, delivering that salty, cheesy depth you'd normally expect from dairy parmesan — no animal products required. A bright hit of lemon juice at the end ties everything together and keeps the dish feeling fresh rather than heavy. Optional red pepper flakes add a gentle kick if you like a little heat. It comes together in well under 30 minutes and serves four, making it an easy weeknight win or an impressive addition to any plant-based spread.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 1 tsp salt, plus more for the blanching water
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup nutritional yeast
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the green beans and cook for 3 minutes, until bright green and just tender with a slight snap.
- 2
Drain the green beans in a colander and immediately rinse under cold water until cool to the touch, then shake off excess water.
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