Paleo Green Bean Casserole
Ingredients
The base
-
1
cup
raw cashews
-
¾
cup
water
-
1
Tbsp.
coconut aminos
-
½
tsp.
sea salt
-
½
tsp.
onion powder
-
¼
tsp.
garlic powder
The vegetables
-
2
lbs.
green beans, trimmed
-
8
ounces
cremini mushrooms, sliced
-
1
small
sweet onion, thinly sliced
The cooking fats
-
1
Tbsp.
ghee
-
Avocado oil
for frying
The thickener
Instructions
- Soak the cashews in water overnight.
- Drain the cashews and blend with water, coconut aminos, salt, onion powder, and garlic powder until smooth.
- Blanch the green beans in boiling water for 3 minutes, then cool in an ice bath and blot dry.
- Preheat the oven to 350°F and grease a 3-quart casserole dish with ghee or avocado oil.
- In a skillet, melt ghee and cook the mushrooms until browned.
- Combine the cashew cream, green beans, and mushrooms in a bowl, then transfer to the casserole dish.
- Bake for 20-25 minutes until hot and the beans are tender.
- Toss onion slices with arrowroot starch, then fry in hot avocado oil until crisp.
- Drain the fried onions and season with salt, then top the casserole with them before serving.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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