1 cup cashews, plus 1 tbsp for topping
1 cup water
1 lb green beans
8 oz crimini mushrooms
2 or 3 shallots
1 tbsp apple cider vinegar
3 cloves garlic
1/2 lemon
1/2 tsp red pepper flakes
1/2 tbsp nutritional yeast
1 tbsp olive oil
salt and pepper, to taste
1. Soak cashews. Place cashews in a small bowl and cover with water. Ideally, the cashews should soak for 2 to 4 hours in cool water, but 30 minutes in warm water will work.
2. Preheat oven to 350F. Line a baking dish with parchment paper.
3. Prep green beans. Cut the stems off of your green beans, then cut them into uniform bite-size pieces (about 1.5 inches in length).
4. Cook green beans. Bring a large pot of water and a generous pinch of salt to a boil. Add green beans and cook for 5 minutes. Immediately strain and add green beans to an ice bath to stop cooking.
5. Prep the other ingredients. Slice mushrooms. Chop shallots. Smash and remove the skins of your garlic. Cut your lemon in half and juice half.
6. Prepare the cashew cream. Drain and rinse the cashews. Add cashews, water, garlic, lemon juice, and salt and pepper to a blender. Blend until smooth and creamy. Set aside.
7. Cook. In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 4 minutes. Add shallot and red pepper flakes, and cook for another 3 minutes. Add apple cider vinegar to deglaze the pan. Cook for 1 minute then remove the pan from heat.
8. Add in the cashew cream and green beans and stir to combine evenly. Pour into prepared baking dish.
9. Roughly chop the remaining cashews and mix with nutritional yeast. Sprinkle mixture over casserole and bake for 15 minutes.
https://blog.cleanprogram.com/vegan-green-bean-casserole/
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