Vegan Green Bean Casserole

Vegan Green Bean Casserole

Yield: a 9x13 casserole

4-15oz. cans of green beans (or 6 cups fresh green beans, stemmed and cut)

1 recipe Mushroom Gravy

2 cups French-fried onion rings

Mushroom Gravy

1 TB oil

1 medium onion, chopped

8oz. fresh mushrooms, sliced

3 large cloves garlic, minced

1 tsp thyme

½ tsp sea salt

1 cup raw cashews (or blanched almonds)

3 cups water

1.  Preheat oven to 350º F. 

2.  If using fresh green beans, steam beans for 4-5 minutes.

3.  For Mushroom Gravy: Heat oil in a large skillet over medium high heat.  Add onion, and cook until it is translucent, about 5 minutes.  Add mushrooms, garlic, thyme, and salt.  Cook until water starts to come out of the mushrooms, and they start to brown.  In a blender, blend cashews and water for 3-5 minutes until very smooth.  Pour cashew mixture into the pan with mushroom mixture, and stir together.  Cook until mixture becomes thick to make a creamy gravy.

4.  Combine green beans and gravy together in a casserole dish.

5.  Bake 20-30 minutes, until hot and bubbly.

6.  Remove from oven and cover with French-fried onions.  Return to oven and cook 3-5 minutes, until onions are golden brown.