Green Bean Casserole

Green Bean Casserole

This is the perfect classic Holiday dish. No canned soup here, everything is made from scratch and is just delicious! The end result is a creamy and super flavorful casserole that will be the perfect addition to your Holiday table.

Serves 4-6

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Ingredients

24 oz Fresh Green Beans

1 medium Onion sliced thin into half moons

8 oz Mushrooms roughly chopped

4 Tbsp of Vegan Butter

1/2 tsp of Thyme

1 Tbsp of Red Wine Vinegar

Crispy Onions for topping

Cashew Cream

3/4 cups Raw Cashews ( I use Terrasoul Raw Mylk Cashews)

3/4 cups Plant Milk

1 1/2 Tbsp of Nutritional Yeast

1 clove of Garlic

1/4 tsp of Nutmeg

Salt & Pepper to taste

Directions

1. 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

2. 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

3. While the Onions are caramelizing, in a another pan sauté the Mushrooms in 2 Tbsp of Vegan Butter & 1/2 tsp of Thyme until they cook down

4. Clean and trim the Green Beans before boiling them for 4-5 minutes. You want them to still have a vibrant Green color but soft to the bite.

5. Combine the cooked Green Beans, Onions and Mushrooms and transfer to a baking dish.

6. Pour the Cream Sauce over the mixture and toss to combine. Sprinkle the Crispy Onions over the top and bake at 325 for 20 - 25 minutes or until heated through