Vegan Green Bean Casserole Tasty Recipes

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Vegan Green Bean Casserole

"A vegan take on a family tradition."

Ingredients :

• Cashew Cream:
• 5 cups vegetable broth
• 1 1/2 cups cashews
• 4 teaspoons cornstarch
• Soup:
• 1 cup white wine
• 5 ounces button mushrooms
• 1/2 sweet onion, chopped
• 5 cloves garlic
• 2 teaspoons thyme
• 1 teaspoon salt
• 1/4 cup tomato paste
• 1/4 cup lemon juice
• 16 cups cooked green beans
• 5 1/3 cups French-fried onions (such as French's®), divided
• 4 teaspoons soy sauce
• 1/2 teaspoon ground black pepper

Instructions :

Prep : 25M	Cook : 16M	Ready in : 1H

• Preheat oven to 350 degrees F (175 degrees C).
• Place mushrooms in a blender or food processor; pulse until pureed.
• Blend vegetable broth, cashews, and cornstarch together in a blender until cream is smooth.
• Stir white wine, mushrooms, onion, garlic, thyme, and salt together in a large pot over medium heat until mushrooms are softened, about 3 minutes.
• Pour cream into soup; cook and stir until the soup thickens, about 7 minutes. Stir in tomato paste and lemon juice.
• Transfer the soup to a casserole dish; mix green beans, 1 1/3 cup of the fried onions, soy sauce, and pepper into the soup until combined.
• Bake in the preheated oven until the mixture is bubbly and warmed through, about 25 minutes. Remove from oven and top with remaining fried onions.

Notes :

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