Green Bean Casserole with Cashew Cream (Vegan/Dairy Free)

Combine broth and bay leaves in a small saucepan; bring to a boil over high heat. Once boiling, add cashews and then remove pan from heat. Let the cashews soak in the hot broth while you prepare remainder of recipe.

Preheat oven to 425ºF.

Heat 2 Tbsp. of the oil in a large skillet over medium-high. Once hot, add mushrooms and onion; cook 10 to 12 minutes, stirring occasionally, until soft. Add vinegar, garlic, thyme, ½ tsp. salt, and black pepper. Cook 3 to 5 minutes, until the harsh vinegar scent dissipates and garlic turns aromatic. Turn off heat.

Remove bay leaves and transfer cashew and broth mixture to a HIGH power blender. Add remaining ¼ tsp. salt, and blend mixture for about 60 seconds, or until the consistency is smooth and creamy (it should resemble milk). Carefully pour mixture into pan with mushrooms. Add nutmeg and stir well to combine.

Grease an 11×7- or 13×9-inch baking dish with non-stick cooking spray. Add green beans to pan, and pour cashew cream of mushroom mixture overtop. Use a set of tongs to toss.

Place torn sourdough in a large bowl and drizzle with remaining 2 Tbsp. olive oil and a tiny pinch of salt. Use your hands to toss bread with oil, gently massaging the oil into the crevices of the bread. Scatter bread over green bean casserole and transfer pan to the oven. Bake, uncovered, for 20 to 25 minutes, or until the sourdough is golden and casserole is bubbly. Let stand for 5 to 10 minutes before serving.

Nutrition