Green Bean Casserole with Caramelized Onion Topping
Ingredients
- 24 oz Fresh Green Beans
- 1 medium Onion sliced thin into half moons
- 8 oz Mushrooms roughly chopped
- 4 Tbsp Vegan Butter
- 1/2 tsp Thyme
- 1 Tbsp Red Wine Vinegar
- Crispy Onions for topping
Cashew cream
- 3/4 cups Raw Cashews
- 3/4 cups Plant Milk
- 1 1/2 Tbsp Nutritional Yeast
- 1 clove Garlic
- 1/4 tsp Nutmeg
- Salt and Pepper to taste
Preparation
Make the cream sauce by soaking the cashews in hot water for 30 minutes. Drain, rinse, and blend them with plant milk, nutritional yeast, nutmeg, garlic, salt, and pepper until smooth and creamy. Set aside.
In a large pan, caramelize the onions by sautéing them with 2 tablespoons of vegan butter on low heat. Stir occasionally and be patient, as this takes about 30-35 minutes to get nice color. Add 1 tablespoon of red wine vinegar once they are almost finished cooking.
While the onions are caramelizing, in another pan, sauté the mushrooms in 2 tablespoons of vegan butter and 1/2 teaspoon of thyme until they cook down.
Clean and trim the green beans before boiling them for 4-5 minutes until they have a vibrant green color but are soft to the bite.
Combine the cooked green beans, onions, and mushrooms and transfer to a baking dish.
Pour the cream sauce over the mixture and toss to combine. Sprinkle the crispy onions over the top and bake at 325 degrees for 20 to 25 minutes or until heated through.
