Green Bean Casserole
Ingredients
- 1 cup raw cashews soaked in water for at least 2 hours and drained (skip the soaking step if you have a vitamix or other high speed blender)
- 3 cups vegetable broth purchased or homemade
- 1/2 cup all-purpose flour
- 2 tbsp nutritional yeast flakes
- 2 tbsp olive oil
- 1 lb green beans trimmed and cut into 2-inch pieces (about 4 cups)
- 1 pc small onion finely chopped
- 1 tsp salt plus a pinch
- 4 cups cremini mushrooms sliced
- 1 tbsp onion powder
- Freshly ground black pepper
- 1 6 oz can fried onions
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch casserole dish.
- Combine the cashews, broth, flour, and nutritional yeast in a blender. Puree until completely smooth; this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to prevent it from overheating, and scrape down the sides of the blender jar with a rubber spatula make sure you get everything.
- Meanwhile, heat a large sauté pan over medium-high heat. Heat the olive oil, then sauté the green beans and onion with a pinch of salt until the green beans are softened, about 5 minutes. Add the mushrooms and sauté 7 to 10 minutes more. The mushrooms should have released most of their moisture.
- Add the blender mixture to the pan, along with the onion powder, remaining 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring often, until thickened, about 10 minutes. Add half of the fried onions.
- Transfer the green bean mixture to the casserole and top with the remaining fried onions. Bake until browned and bubbly, 22 to 25 minutes. Let cool for a few minutes before serving.
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