A few days ago, I had an excess of cashews and several cans of green beans in my pantry, so I decided to make green bean casserole! The result was creamy and dreamy; unfortunately I didn’t take a picture. I really wish I had because this turned out great. I didn’t really measure anything out — it’s a “toss it together” kind of recipe: minimum work, maximum delicious.
- Raw, unsalted cashews: approximately 2 cups, enough to drench everything in creaminess
- French style green beans
- Your favorite vegetable broth: I recommend Superior Touch’s Better than Boullion. It’s very concentrated.
- Mellow white miso paste: about a tablespoon of this ingredient adds a smooth, creamy taste. It’s slightly sweet.
- Soymilk, unsweetened: approximately 1/4 cup
- Seasoning to your taste: garlic powder and onion powder are good choices
- A bit of oil: it’s just for oiling a baking dish
- Crunchy french-fried onion toppings
- Soak the cashews in water until they are soft. This might take a few hours.
- Preheat oven to 350 F
- Place cashews in a blender with the broth, miso paste, soymilk, and seasoning. Blend until smooth.
- Slice the mushrooms and onions, then lightly saute them.
- Smear oil in a medium baking dish. This will help prevent burning.
- Combine everything [green beans, cashews, mushrooms, and onions] and pour it in the dish.
- Bake until heated throughout, approximately 15 minutes. The top will be lightly golden
- Top with french-fried onions, then bake for a few more minutes. Be careful to watch closely — french-fried onions burn easily
For a nice variation, try adding a can of sweet corn before baking.