![]() ![]() Pour creamy cashew mixture into the pan with mushrooms and stir to combine. Step 4: Create Vegan Cream of Mushroom Soup Mixture (Note: Nutribullets and other similar models typically aren't quite powerful enough.) Add ΒΌ teaspoon salt, and blend mixture on HIGH for about 60 seconds, until it reaches a creamy milk consistency. Remove bay leaves and transfer broth and cashew mixture to a HIGH POWER blender. Next, stir in the sherry vinegar, garlic, fresh thyme, salt, and black pepper cook 3 to 5 more minutes, until the harsh vinegar smell dissipates. Once hot, add the mushrooms and onions cook mixture for 10 to 12 minutes, until vegetables soften. In a large skillet, heat olive oil over medium-high heat. Let mixture sit while you move on to the next steps of the recipe. Once boiling, add the cashews and remove pan from heat. In a small saucepan, add vegetable broth and bay leaves bring mixture to a boil. ![]() Step-by-Step Instructions Step 1: Boil Broth and Soak Cashews If making the casserole gluten free, feel free to use your favorite gluten free bread instead. It's best to use a loaf of day-old sourdough, which will create crunchier cubes when the casserole is baked. ![]() Sourdough Bread: In lieu of a classic French onion topping, this casserole gets a major upgrade with sourdough croutons.This creates a luxuriously creamy, milk-like consistency when you blend them. The key is to let the cashews soak in the hot broth mixture for at least 20 minutes to help soften them. Cashews: Raw cashews create a knockout cream of mushroom sauce without the heft and saturated fat of heavy cream.Though if your only concern is making it dairy free, feel free to use chicken or turkey broth instead. Broth: If making the casserole vegan, use vegetable broth.Adding bay leaves to the broth mixture infuses it with subtle hints of black pepper and pine, lending more complexity to the dish. Herbs: Fresh thyme and bay leaves give the casserole a fresh lift and earthy backbone.You can also shallots for a sharper, sweeter flavor. Aromatics: Yellow onion and fresh garlic form the aromatic foundation of this casserole.If you prefer more savory flavor, use half cremini and half shiitake mushrooms. They also add meaty heft and umami goodness to the casserole. Mushrooms: One full pound of cremini (baby bella) mushrooms creates the base of the dairy free cream of mushroom soup.It's best if the green beans are halved, which you can easily do by just snapping them in half with your hands. Green Beans: There are no mushy canned green beans in sight for this recipe! Using fresh beans ensures a crisp, snappy texture that will keep you coming back for more.In fact, everyone will applaud your homemade efforts as they go in for seconds. Truly, no one will be able to tell this a healthier, vegan version of the classic. The casserole is crowned with golden, crunchy sourdough croutons, which meld into the green bean mixture like a dream. It's incredibly savory with quintessential herby character and a hint of nutmeg for spice. This vegan green bean casserole uses a dairy free cream of mushroom soup (made of cashews!), which is MILES ahead of anything bought off the store shelves. Also, there is not ONE canned item in sight, however it's still easy enough to prepare the day of. ![]() This one boasts all the rich, creamy character of the classic with a few discretely healthy swaps. No Thanksgiving spread is complete with an epic green bean casserole. (And no one will ever guess it's vegan!) Why You'll Love this Healthy Green Bean Casserole Made with fresh green beans, homemade cashew cream of mushroom soup, and crunchy sourdough croutons, it's sure to be a star amongst your holiday spread. You'll never believe how rich and incredibly delicious this dairy free Green Bean Casserole is. ![]()
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