vegan green bean casserole

Name: vegan green bean casserole
Total time: 60 min
Ingredients: 1 lb Green bean; ¼ cups Vegan butter; 8 oz Mushroom; 1 + 1 ½ cups Onion; 2–4 cloves Garlic; 3 tbsp Flour; 1 Stock cube; ¼ cups White wine; 1 cup Cashew milk; 1 tsp Onion powder; ½ tsp Garlic powder; 2 tsp Thyme; ½ cups Cheddar cheese; Salt; Black pepper; ¼ cups Cashew

By Sarah's Vegan Kitchen · 60 min

Ingredients

Green bean1 lb
Vegan butter¼ cups
Mushroom8 oz
Onion1 + 1 ½ cups
Garlic2–4 cloves
Flour3 tbsp
Stock cube1
White wine¼ cups
Cashew milk1 cup
Onion powder1 tsp
Garlic powder½ tsp
Thyme2 tsp
Cheddar cheese½ cups
Salt
Black pepper
Cashew¼ cups

Instructions

Blend soaked raw cashews with fresh water in a high-powered blender until completely smooth, then set the cashew milk aside. It can be made a few days ahead and kept in an airtight container in the fridge.
Bring a large pot of water to a boil and prepare a large bowl of ice water.
Boil the green beans for 5 to 10 minutes (5 for tender-crisp, up to 10 for very tender). Drain them, then move them to the ice bath to stop cooking. Once cool, drain and shake off as much water as possible.
Preheat the oven to 350°F (175°C) and grease a medium casserole dish or 8x8-inch baking pan.
In a heavy skillet over medium heat, melt the 1/4 cup vegan butter. Add the diced onion and minced garlic and sauté 3 to 5 minutes until translucent. Add the sliced mushrooms and sauté 8 to 10 minutes until most of their moisture has cooked off.
Sprinkle the 3 tablespoons flour over the mixture and cook 1 to 2 minutes, stirring constantly. It may stick to the pan, which is fine.
Pour in the 1/4 cup dry white wine (or vegetable broth) and scrape up the browned bits from the bottom of the pan.
Add the cashew milk, the bouillon cube (or paste), and 1 cup water. Bring to a gentle boil, stirring until the bouillon dissolves. Lower the heat and simmer until thick, adding extra water if you want it thinner.
Off the heat, stir in the thyme, onion powder, and garlic powder. Season with salt and black pepper to taste, then fold in 1/2 cup of the French fried onions. Stir in the vegan cheese now if using.
Stir the blanched green beans into the gravy, transfer to the prepared dish, and bake at 350°F for 30 to 35 minutes until bubbly.
Scatter the remaining 1 cup French fried onions over the top and bake 5 to 10 more minutes until crispy. If prepping ahead, add the topping only in the last few minutes.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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