- Heaping 1/2 cup raw cashews, soaked for 30 minutes or overnight
- 1/2 cup unsweetened almond milk (or water)
- 3 medium onions, divided
- 3 tablespoons whole grain bread crumbs (sub gluten-free bread crumbs, if desired)
- 3 tablespoons flour (I used gluten-free oat flour)
- 2 1/4 teaspoon salt (divided)
- 2 pounds frozen cut green beans
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2-8 ounce packages sliced mushrooms, chopped
- Pinch ground nutmeg (optional)
- 1 tablespoon soy sauce (sub tamari for gluten-free)
- 1/4 cup dry white wine (I used chardonnay)
- Freshly ground black pepper, to taste
1. Place cashews in a bowl and cover with hot water. Set aside to soak for 30 minutes or overnight. (If you have a nutribullet or high speed blender, 10 minutes of soaking is fine.)
2. Meanwhile, preheat oven to 475 degrees Fahrenheit.
3. Thinly slice two of the onions, setting aside the other onion for later. Combined sliced onions with bread crumbs, flour and 3/4 teaspoon salt in a large bowl, tossing to combine. Be sure to separate each individual onion piece. Spread onions in an even layer on a baking sheet sprayed with cooking spray or lined with a Silpat. Spray once again with cooking spray. Bake for 20-25 minutes, tossing halfway through. Watch carefully to make sure they don’t burn toward the end of cooking. Once onions are done, remove from oven and lower oven heat to 350 degrees Fahrenheit for the casserole.
4. Bring a large pot with two inches of water to a boil. Once boiling, add green beans. Bring back to a boil (this may take a while) and cook over medium heat for about 5 minutes, or until tender. Drain and run cold water over green beans to stop cooking. Set aside.
5. In a large skillet, heat olive oil over medium heat. Chop remaining onion. Once hot, add to pan and cook for about five minutes before adding garlic and mushrooms. Cook for another ten minutes, stirring often. Add nutmeg, soy sauce, white wine, 1 1/2 teaspoon salt and pepper. (It will taste salty—that’s ok!). Simmer for about five minutes.
6. Blend soaked cashews with almond milk in a blender or food processor (I used my Nutribullet) until completely smooth and creamy. Set aside.
7. Stir in cashew cream and 1/4 of the baked onions. Stir in cooked green beans.
Spread mixture into a large casserole dish. Top with remaining baked onions. Bake at 350 degrees Fahrenheit for 20 minutes (if onions are on the crispier side, you can cover with foil for first half of cooking.) Serve hot!