Plant Based Recipe: We Creamed Beans of Orient Aren’t -Holiday Green Bean Casserole

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It’s a holiday favorite, the creamy green bean casserole.  But how do you make it whole food plant based?  Here’s how with a win-them-over recipe that will replace your cream of mushroom soup cans forever.

Green Bean Casserole

Your favorite green beans, cooked or steamed

christmasness-plant-based-kelly-104Whether you do canned, frozen or fresh, grab as many of your favorite green beans as you’d like, warm them up and place in a serving dish.  Note: to keep your beans from becoming soggy, strain well after cooking.

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Sweet Onion (or onion of choice,) sliced in rings and halved so you have ribbons.

Dry pan sauté your onion on high/medium high until browned and caramelized.

christmasness-plant-based-kelly-107Dry roasted almonds, chopped

Add the chopped almonds and cashew sauce (recipe below.) Mixa mixa mixa.  Tada!

christmasness-plant-based-kelly-105*Mushroom Option:  You can sauté up some sliced mushrooms with your onion if you like the added depth their taste provides.

christmasness-plant-based-kelly-109Recipe: Savory Cashew Sauce

There are two ways you can prepare your cashews.  Soak them overnight in water or veggie stock/broth or this quick way.  I like the latter since I tend not to plan my meals in advance.

And remember, I’m an eyeballer.  Cooking is an art form, so here are the guidelines, you be the expert in your kitchen.

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Whole, raw cashews  Note: if you use a small amount of nuts, it’s hard to get a proper paste, so I recommend making a medium size batch and using it throughout the week.

Water or Veggie Stock/Broth

In a pot, cover cashews with water or veggie stock/broth and simmer on low until the nuts are soft.  Remove from heat.

Place soaked (either the overnight or just simmered) cashews in a blender/Vitamix and add a bit more liquid.  Blend until smoothly pureed -this may take several minutes.  The more liquid you add, the thinner the sauce, so you add according to your taste.

Pour into a pot and place on low heat on the stove.

Lemon juice  Add to taste. I love the touch of tang it provides, like a hollandaise sauce.

Garlic (powder or fresh) to taste

Salt and ground black pepper to taste

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For your final dish, you can sprinkle with nutritional yeast (those golden flakes you see pictured in the above dish) and add some flare with a little parsley frond.  Voila!  You so faaaancy!

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