Vegan Classic Green Bean Casserole
Ingredients
- 24 oz Fresh Green Beans
- 1 medium Onion, sliced thin and into half moons
- 8 oz Mushrooms, roughly chopped
- 4 Tbsp of @miyokoscreamery Vegan Butter
- 1/2 tsp of Thyme
- 1 Tbsp of Red Wine Vinegar
- @wholefoods Crispy Onions for topping
Cashew Cream
- 3/4 cups @terrasoul Raw Mylk Cashews
- 3/4 cups Plant Milk
- 1 1/2 Tbsp of @bragglivefoodproducts Nutritional Yeast
- 1 clove of Garlic
- 1/4 tsp of Nutmeg
- Salt & 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 & Pepper until completely smooth and creamy. Set aside.
In a large pan, caramelize the Onions by sautéing them with 2 Tbsp of Vegan Butter on low heat. Stir occasionally. Be patient, this will take about 30-35 minutes to get nice color on the Onions. The darker they get, the sweeter the flavor will be. Add 1 Tbsp of Red Wine Vinegar once they are almost finished cooking.
While the Onions are caramelizing, in another pan sauté the Mushrooms in 2 Tbsp of Vegan Butter & 1/2 tsp of Thyme until they cook down.
Clean and trim the Green Beans before boiling them for 4-5 minutes. You want them to still have a vibrant Green color but be soft to the bite.
Combine the cooked Green Beans, Caramelized Onions, and Sautéed Mushrooms, then transfer to a baking dish.
Pour the prepared Cashew Cream Sauce over the mixture and toss to combine. Sprinkle the Crispy Onions over the top and bake at 325°F for 20 - 25 minutes or until heated through.
