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Preheat oven to 375 degrees Fahrenheit.
Fill a 5.5 quart dutch oven with water and bring to a rolling boil. Add 1 tablespoon salt and the prepared green beans. Cook for 2 minutes. Drain and place blanched green beans in a large ice water bowl to stop the cooking process. Drain and set aside to dry on a cloth. Set aside.
Add butter, onions and salt to the dry dutch oven on medium heat. Saute for 2 minutes then add the garlic and dry seasonings (1 teaspoon dried thyme, 1/2 teaspoon ground black pepper ,1/4 ground nutmeg, pinch of cayenne). Next, add the diced mushrooms and cook on low heat until the mushrooms release their juices (7-10 minutes).
Meanwhile, drain and rinse the soaked cashews. Place cashews in a high speed blender along with 3/4 cups filtered water. Blend on the highest speed for one minute. Stop and scrape down the sides if needed. Set aside.
Add the arrowroot slurry to the dutch oven and saute with the mushrooms for 1 minute.
Add the cashew cream from the blender and then the vegetable broth. Bring mixture to a boil and then reduce to a simmer for 5 minutes.
Once the creamy mushroom sauce is ready you can combine everything in a 9 x 13 casserole dish. First, add the blanched green beans (make sure they are dry). Next, add 1 cup of the Sprouts French Fried Onions. Pour the creamy mushroom mixture overtop and stir to evenly coat. Top the casserole with the other cup of Sprouts French Fried Onions.
Bake the casserole for 10 minutes. Serve immediately while hot.
Store leftovers in an airtight container for up to one week.