Green Bean Casserole
Non-Dairy and Gluten Free thanksgiving favorite.
Servings 8 people
Ingredients
- 1 1/2 cups cashew, soaked
- 2 cups mushroom broth
- 2 tsp salt, divided
- 6 cloves garlic
- 1 onion chopped
- 1 1/2 lb green beans
- 1 tbsp avocado oil
- 16 oz baby bella mushrooms, chopped
- 1/2 tsp pepper
- 1 can gluten free french fried onions
Instructions
- Heat oven to 350°.
- Prepare your cashews by soaking in water overnight in the fridge or boil them for 20 minutes to soften. Drain the cashews and place softened cashews along with 1 ½ cups of mushroom broth and blend until smooth add the additional ½ cup of broth, ½ tsp salt and garlic, blend well and set aside.
- Blanch your green beans by bringing a pot of water to a boil, add in a 1 tsp of salt and cook your beans for 5 minutes. Immediately transfer them to a bowl of icy water to cool immediately. This step is optional, but this ensures your green beans have more flavor.
- Heat your pan over medium high heat, once heated add avocado oil and your chopped onions. Cook onions until translucent, then add in the mushrooms, thyme, ½ tsp of salt and pepper. Cook mushrooms till they have released their juices and shrunk in size.
- Mix the mushroom/onion mixture with the cashew cream sauce. Place your green beans in a large casserole dish, pour the mushroom cream sauce in and mix well. Top with fried onions. Place foil over green beans, being careful not to allow the foil to touch your food. Bake for 45 minutes, cooking time can vary. Check the green beans for doneness, they should be soft, but not mushy. Remove foil and cook an additional 10 minutes.