I'm a sucker for comfort food. One of the many pros to veganism is you're forced to make your own. It would be so much easier to buy comfort food from your local, say Boston Market, but that's not an option for us. Because of this we have the power to make sure our food, even our comfort food, is wholesome and good for our bodies without compromising on the taste.
1 medium sized bag of green beans, trimmed and torn into bite sized pieces
3/4 cup raw cashews
3/4 cup water
1 tablespoon + 1 teaspoon apple cider vinegar
1/4 cup onion, diced
8 ounces white button mushrooms, torn into bite sized pieces
2 tablespoons plant-based butter
1 1/2 tablespoons flour (sub for chickpea flour if you're gluten-free)
3/4 teaspoon salt
1/2 cup french fried onions
*If you don't have a vitamix boil the raw cashews for 3 minutes to soften before blending. Some blenders aren't able to break down the cashews without leaving the finished product gritty, the boiling will help.
Preheat the oven to 350°F.
Prepare a casserole dish by spraying it with non stick cooking spray, set aside.
Steam the green bean pieces until fork tender.
In a vitamix add the raw cashews and water, blend until completely smooth. The thickness should be similar to that of heavy cream or full fat coconut milk, add a splash more water if necessary. Blend in the apple cider vinegar.
Saute your onions until translucent, set aside.
Saute your mushroom pieces for a couple minutes until the water cooks out, set aside.
Melt the plant-based butter over medium low heat in a large pan, add in the flour and stir until completely smooth, cooking for one minute before removing from heat. Add in the salt and roughly one cup of the cashew cream, stir until combined. Toss in your green beans, onions, and mushrooms, stir to coat evenly.
Pour the mixture into the prepared casserole dish and bake for 15 minutes. Remove from the oven and top with the french onions, bake for another 10 minutes. Serve warm.
Recipe from my friend Anna Bailey
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