Green Bean Casserole

A great addition to the Thanksgiving feast or any other dinner!  Modified from this recipe, it’s a delicious comfort food.


  • 1 cup cashews
  • water
  • 1/2 cup water
  • 1 cup veggie broth
  • 3 large shallots, thinly sliced
  • 1/4 cup almond meal or flour
  • 1 Tbsp tapioca starch (or arrowroot flour or cornstarch)
  • ground black pepper
  • 1/4 tsp salt
  • 3 Tbsp olive oil
  • 10 oz cremini mushrooms (or mushrooms of choice), sliced
  • olive oil for sauteing
  • olive oil for sauteing
  • 1 medium onion, chopped
  • 6 cloves garlic, chopped
  • 1 1/2 lbs green beans, tips cut off and cut in half
  • 3 sprigs of fresh thyme (or dried if needed)
  • 2 bay leaves
  • 1/4 tsp salt
  • ground black pepper

Soak cashews in water as much ahead of time as possible.

Toss shallots in a bowl with almond meal, tapioca starch, salt and pepper until well coated.  Heat olive oil in a large saute pan on medium high.  Once hot, add shallots and fry up stirring frequently until browned.  Transfer to a plate with paper towels on it.

Add more olive oil to the pan and saute mushrooms until brown.  Pour mushrooms (and any juice) into a bowl once soft.

Drain cashews.  Place in blender with water and veggie broth.  Puree until smooth.

Add more olive oil and saute onions until soft.  Add garlic and saute a few minutes more.  Add green beans, thyme, bay leaves, and cashew puree.  Cover and simmer, stirring occasionally, until beans are almost tender.  Add mushrooms, salt and pepper and simmer until done.  Remove thyme sprigs and bay leaves.  Pour into a serving dish.  Top with shallots right before serving.

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