Vegan Green Bean Casserole
Ingredients
The cashew cream
-
1½
cups
raw cashews
-
3
cups
boiling water
-
¼
teaspoon
salt
The mushroom sauce
-
3
tablespoons
vegan butter
-
1
pound
white button mushrooms, sliced
-
3
cloves
garlic, minced
-
3
tablespoons
all-purpose flour
-
1½
cups
vegetable broth
The casserole
-
2
(12 ounce)
packages frozen cut green beans
-
3
cups
canned fried onions
Instructions
- Soak cashews in boiling water for 30 minutes, then drain.
- Blend soaked cashews with ½ cup water until smooth, adding more water as needed and seasoning with salt.
- In a skillet, melt vegan butter and sauté mushrooms, garlic, salt, and pepper until mushrooms release liquid.
- Stir in flour and cook for one minute, then whisk in broth and bring to a boil.
- Reduce heat and whisk in cashew cream, simmering until thickened.
- Cook green beans according to package instructions or blanch in salted water, then drain.
- Combine green beans with mushroom sauce and transfer to a crock pot.
- Cook in the crock pot on HIGH for 2 hours or LOW for 4 hours until heated through, then top with fried onions before serving.
Nutrition Facts (estimated)
Servings
10
Calories
279
Total fat
20g
Total carbohydrates
22g
Total protein
6g
Sodium
320mg
Cholesterol
0mg
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