Such a fun and delicious festive side dish to any meal! I make this dish every Thanksgiving. My family and friends rave about it! I always have a fun time preparing and cooking this dish. It is totally worth it.
Heaping ½ cup raw cashews, soaked for 8 hours or overnight
½ cup organic coconut or almond milk
4 cippolini onions, thinly sliced (you can use regular onions)
3 tbsp bread crumbs
3 tbsp oat, coconut or almond flour.
2½ tsp salt (divided)
2 lbs organic fresh cut green beans
1 tbsp coconut oil
2 shallots, diced
3 cloves garlic, minced
16 oz. mushrooms, chopped
1 tsp ground nutmeg
¼ cup dry white wine
Freshly ground black pepper, to taste
1. Place cashews in a bowl and cover with water. Soak for at least eight hours. This releases the phytates and neutralizes the phytic acid.
2. Blend soaked cashews with almond milk in a blender or food processor until completely smooth and creamy. Set aside.
3.Pre-heat oven to 475°F.
4. Place onions, bread crumbs, flour and 1 tsp salt in a large bowl, tossing to combine. Be sure to separate each individual onion piece.
5. Spread onions in an even layer on a baking sheet sprayed with cooking spray.
6. Spray onions once again with cooking spray. Bake for 25 minutes, tossing halfway through. Once onions are done cooking, remove from oven and lower oven heat to 350°F for casserole.
7. Bring a large pot with two inches of water to a boil. Once boiling add green beans. Bring back to a boil and cook over medium heat for about 5 minutes, or until tender.
8. Drain and run cold water over green beans to stop cooking. Set aside.
9. In a large skillet, heat coconut oil over medium heat. Once hot, add shallots. Cook for five minutes and then add garlic and mushrooms.
10. Cook for another ten minutes, stirring often. Add nutmeg, white wine, 1½ tsp salt, and pepper. Simmer for about five minutes.
11. Stir in cashew cream and ¼ of the baked onions. Stir in cooked green beans.
12. Spread mixture into a large casserole dish. Top with remaining baked onions. Bake at 350°F for 20 minutes.