Vegan Green Bean Casserole

You don't need to buy the cream of mushroom soup for this recipe! Just some fresh mushrooms and a cashew cream make this sauce perfect on a classic Thanksgiving dish.

Ingredients:

*24 oz (2 small bags) Frozen green beans

*8 oz package of mushrooms (I used baby bellas)

*3/4 cup raw cashews

*salt/pepper to taste

*French fried onions

*1 chopped onion

*3/4 cup unsweetened almond milk

*1 1/2 tbsp soy sauce

*1 tbsp Olive Oil

*3 tsp minced garlic

*Handful of daiya cheeze shreds (optional)

Directions:

1. Bring large pot of water to a boil, add green beans. Return to a boil and let beans cook for about 5 minutes.

2. Bring small pot of water to a boil, add cashews. Boil for 10 minutes.

3. Chop onion and mushrooms.

4. In a skillet, add olive oil and onions. Cook for about 5 minutes, then add mushrooms and garlic. Stir well, then add soy sauce, salt, and pepper. Cook until mushrooms are tender.

5. Once green beans are cooked, strain them and put them back in the pot, set aside.

6. Strain cashews and place in a food processor with the almond milk. Blend until smooth, then add to skillet and stir to incorporate (but don't cook, remove your skillet from heat once you've added your sauce).

7. Add ingredients from the skillet to the pot of green beans and stir well. Dump them into a 9x13 baking dish and spread out evenly.

8. Top with Daiya mozzarella (optional)

9. Bake for 20 minutes at 350

10. Add the crispy onions to the top, serve and devour!

*NOTES:

This would probably serve about 6-8 adults, so make sure to adjust accordingly if you're bringing this to a big holiday dinner!

Keep cooking, friends!

-Kristin