Ingredients:

  • 2 lbs fresh green beans, trimmed
  • 8 oz button mushrooms, finely diced
  • 1 small yellow onion, diced
  • 4 medium cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup raw cashews, soaked in hot water for 30 mins
  • 2 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 2 cups vegan crispy fried onions
  • 1 tsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add trimmed green beans and cook for 3 minutes. Drain immediately and plunge into ice water to stop the cooking process. Drain and set aside.
  2. Heat olive oil in a skillet over medium heat. Sauté diced onion and mushrooms for 7–10 minutes until mushrooms are deep golden brown. Stir in minced garlic and cook for 60 seconds.
  3. In a high-powered blender, combine drained soaked cashews, vegetable broth, salt, pepper, and garlic powder. Blend until velvety smooth.
  4. Combine the blended sauce with the sautéed vegetable mixture and blanched beans in a 9x9 inch baking dish.
  5. Top the casserole with vegan crispy fried onions and bake according to preference until the sauce is bubbling and the topping is golden.
  6. Garnish with fresh chopped parsley before serving.