Classic Vegan Green Bean Casserole

Instructions

1. Preheat your oven to 350°F (180°C), then grease a 9x13 or 10x15 casserole dish.

2. Prepare an ice bath with cold water in a large mixing bowl. Then fill a medium saucepan halfway with water and bring it to a boil. Add your green beans and boil for 5 minutes. Immediately drain the green beans and use a slotted spoon to place them in the ice bath to stop them from cooking further.

3. While your green beans are boiling, melt coconut oil in a large skillet or saute pan over medium heat. Add the onion and cook, stirring frequently, until the onion just begins to brown (about 8-10 minutes).

4. Add the sliced mushrooms to the pan, and cook until the mushrooms are soft and the juices have reduced, about 6-8 minutes more. Remove from heat.

5. Blend soaked cashews, vegetable broth, coconut aminos, nutritional yeast, salt, and pepper in the blender until a smooth and creamy sauce is formed, 2-4 minutes. (If you’re not using low-sodium broth, hold the salt, then add it to taste).

6. Add your sautéed onions and mushrooms, green beans, and cashew cream to the baking dish, and mix so everything is evenly distributed and the vegetables are coated.

7. Bake the casserole at 350°F (180°C) for 35 minutes, then add your crispy fried onions on top and continue baking for another 5 minutes. Allow to cool slightly before serving.

To soak your cashews, add them to a saucepan with water, bring to a boil, then turn off the heat and soak for 10 minutes. You can also soak in room-temperature water for 2 hours.

For make-ahead instructions, see the blog post section titled "Make Ahead Option and Leftovers."