Crunchy Green Bean Casserole

Name: Crunchy Green Bean Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 5 -6
Ingredients: 1 1/4 cup raw cashews; 1 3/4 cup water; 1 clove of garlic; 2 tsp lemon juice; 1 tbsp. nutritional yeast; season to taste; 1 tbsp. olive oil; 3 cups cremini mushrooms; 2 shallots; 6 cups green beans; 1 1/2 cups of Original Trisciut; 1/2 cup Vegan Parmesan Cheese

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Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
5 -6
Course
Main Course
Cuisine
Vegan

Crunchy Green Bean Casserole

Ulric Berry

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This easy Green Bean Casserole recipe is vegan-friendly and the perfect side dish for a holiday meal.

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Ingredients

Servings

1 1/4 cup raw cashews soaked in water for up to at least 3 hours
1 3/4 cup water
1 clove of garlic
2 tsp lemon juice
1 tbsp. nutritional yeast
season to taste
1 tbsp. olive oil
3 cups cremini mushrooms thinly cut
2 shallots finely chopped
6 cups green beans
1 1/2 cups of Original Trisciut roughly chopped to form a breading
1/2 cup Vegan Parmesan Cheese

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Instructions

Soak cashews for at least 3 hours or overnight.
Preheat oven to 350F.
Into a blender add your cashews, water, garlic, lemon, seasoning and nutritional yeast. This will need to blend for around 1-2 minutes or until perfectly smooth, like cream!
Into a medium pan add olive oil and heat for a few seconds on medium before adding your mushrooms, shallots and garlic. Season to taste and cook down till the mushrooms have reduced by nearly half. Add your green beans to the pan and stir till everything is well mixed. Pour your cashew cream into the beans and stir once again till everything is well coated. Transfer the beans in sauce into a 12 X 8 inch casserole dish. Top with your crushed Triscuit Crackers and vegan parm.
Cover casserole dish in tin foil and bake for 30 minutes at 350F. Remove tin foil and finish cooking for 10 more minutes.
Serve hot as the perfect side this holiday season!