1 1/4 cup raw cashews, soaked in water for up to at least 3 hours
1 3/4 cup water
1 clove of garlic
2 tsp lemon juice
1 tbsp. nutritional yeast
season to taste
1 tbsp. olive oil
3 cups cremini mushrooms, thinly cut
2 shallots, finely chopped
6 cups green beans
1 1/2 cups of Original Trisciut, roughly chopped to form a breading
1/2 cup vegan parmesan cheese
Soak cashews for at least 3 hours or overnight.
Preheat oven to 350F.
Into a blender add your cashews, water, garlic, lemon, seasoning and nutritional yeast. This will need to blend for around 1-2 minutes or until perfectly smooth, like cream!
Into a medium pan add olive oil and heat for a few seconds on medium before adding your mushrooms, shallots and garlic. Season to taste and cook down till the mushrooms have reduced by nearly half. Add your green beans to the pan and stir till everything is well mixed. Pour your cashew cream into the beans and stir once again till everything is well coated. Transfer the beans in sauce into a 12 X 8 inch casserole dish. Top with your crushed Triscuit Crackers and vegan parm.
Cover casserole dish in tin foil and bake for 30 minutes at 350F. Remove tin foil and finish cooking for 10 more minutes.
Serve hot as the perfect side this holiday season!