Description
A new and improved version of a Thanksgiving favorite, green bean casserole loaded with herbs and smoky flavors and spice and tossed in a cashew cream sauce!
Ingredients
Scale
- Green Beans
- 16 oz white mushrooms, sliced
- 1 onion, finely chopped
- 5 cloves garlic, minced
- 1 cup cashews, soaked overnight or speed soaked (see notes)
- 1 cup non-dairy milk
- 2 tbs nutritional yeast
- 2 tsp onion powder
- 1 tsp salt and pepper each
- 2 tsp apple cider vinegar
- 2 tbs olive oil
- 1 tbs Dijon mustard
- 2 tbs soy sauce
- 1 tsp sage
- 2 tsp oregano
- 1 tsp cumin
- 2 cups frozen chopped green beans, thawed
- 1 tsp nutmeg
- 1/2 cup dry white wine
- Crispy Onion Topping
- 1 onion, thinly sliced
- 1/2 cup breadcrumbs
- 1/2 cup all purpose flour
- 2 tbs olive oil
Instructions
- Preheat your oven to 450 degrees. Spread out the sliced onions on a large baking sheet, use two if necessary, it’s important that the onions are not stacked but are spread completely separately. Toss the onions in olive oil. In a small bowl, combine the flour and breadcrumbs and then pour the mix over the onions and toss. Bake for 20 minutes, tossing halfway through until they’re browned.
- While the onions are baking, add the cashews, non-dairy milk, nutritional yeast, salt and pepper, apple cider vinegar and onion powder to a food processor or blender and blend on high until creamy.
- Heat the olive oil over medium heat in a large pan and add the onions and garlic. Sautee for 3-5 minutes until the onions become translucent. Add in the sliced mushrooms and stir for 1 minute until the mushrooms begin to soften. Add in the Dijon mustard, soy sauce, sage, oregano, cumin, and nutmeg and mix. When the mushrooms are almost cooked down, pour the white wine into the pan. Stir for 3 minutes until the wine is reduced by half.
- When the wine is cooked down, add in the cashew cream and whisk until the mushrooms are fully mixed in. Place the cut green beans in a large casserole dish and pour the mushroom cream sauce over top. Stir several times to ensure all the beans are fully coated in the sauce. Top with the baked crispy onions.
- Place the casserole in the oven and bake it for 25 minutes. If the top is not browned by the end, place it in the broiler for 1-2 minutes. Enjoy!
Notes
*To speed soak cashews, boil about three cups of water and pour it over the cashews in a large or medium size bowl. Let it sit for about thirty minutes.