Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashew nuts ((soaked in hot water for 5 minutes))
  • 1 1/2 cups unsweetened coconut milk ((tetra pack))
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 2 cups vegetable broth
  • 1 12 oz pack or 4 cups fresh green beans ((trimmed))
  • 1/2 tsp salt
  • 1/4 tsp crushed black pepper
  • 1 tbsp cornstarch
  • 1 cup panko crumbs
  • 1/2 cup vegan crispy fried onion ((optional))

Instruction

  • In a blender combine the ingredients for cashew cream and blend it smooth. Keep it aside.
  •  Preheat oven at 350-degree Fahrenheit and combine vegetable broth and green beans in a Dutch oven. Place it on the stove top and turn it on at high. Stir in salt and pepper. Cover and cook for 4-5 minutes or until green beans soften a bit but not mushy.
  • Now, fold in the cashew cream and stir in cornstarch. Bring the flame to medium heat and keep stirring continuously until there are no lumps. Let it cook uncovered for 2-3 minutes or until it starts to thicken. Turn it off.
  • Do a taste test at this point and adjust salt as per your taste. Cover the casserole with panko crumbs evenly and place the Dutch oven in the pre-heated oven and bake it for 20 minutes. Turn it off and let it settle inside the hot oven for 5 minutes.
  • Take it out and sprinkle the crispy onions if desired and enjoy it hot.