Name: Creamy Green Bean Casserole
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 pounds string beans (fresh); 3 cups vegetable broth ((or equivalent amount of vegetable bouillon and water), divided); 0.5 cup cashews (raw); 0.25 tsp salt; 0.5 tsp black pepper (ground); 0.5 cup vegan butter; 1 null onion (small, diced); 2 cups button mushrooms (sliced or diced); 4 cloves garlic (medium, roughly chopped); 0.5 cup all purpose flour; 2 cups crispy fried onions ((we use store-bought))

Instructions

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1

Wash and trim the ends of the string beans (2 pounds), cut them in half. Place them in a steamer basket and steam for minutes (7). Remove and rinse with ice-cold water; set aside.
2

In a high-powered blender, combine vegetable broth (1 cup) and the cashews (0.5 cup). Blend on high until smooth. Add the remaining vegetable broth (2 cups), salt (0.25 tsp), and black pepper (0.5 tsp); blend and set aside.
3

Preheat the oven to 375 degrees F (190 degrees C).
4

Melt the vegan butter (0.5 cup) in a large pot over medium-high heat. Add the onion (1), button mushrooms (2 cups), and garlic (4 cloves). Sauté for minutes (5), stirring occasionally.
5

Add the all purpose flour (0.5 cup) and whisk to create a roux. Continue to whisk constantly for minutes (3). Gradually add the broth and cashew mixture, whisking continuously for 3 minutes (2 to) until thickened. Turn off heat once sufficiently thick.
6

Spoon the green beans and the creamy mixture into a 9x13-inch baking dish and mix thoroughly. Top with an even layer of crispy fried onions (2 cups) and bake for minutes (20).