Vegan Green Bean Casserole
Ingredients
- 24 oz Fresh Green Beans
- 1 medium Onion
- 8 oz Mushrooms
- 4 Tbsp Vegan Butter
- 1/2 tsp Thyme
- 1 Tbsp Red Wine Vinegar
- Crispy Onions for topping
Cashew cream
- 3/4 cup Raw Cashews
- 3/4 cup 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 then blend them with the Plant Milk, Nutritional Yeast, Nutmeg, Garlic, Salt and Pepper until completely smooth and creamy. Set aside.
Caramelize the Onions by sautéing them with 2 Tbsp of Vegan Butter on low heat. Stir occasionally. This will take about 30-35 minutes to get nice color. Add 1 Tbsp of Red Wine Vinegar once they are almost finished cooking.
Sauté the Mushrooms in 2 Tbsp of Vegan Butter and 1/2 tsp of Thyme until they cook down, while the Onions are caramelizing.
Clean and trim the Green Beans before boiling them for 4-5 minutes until they are vibrant green but 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.
