3cupsvegetable broth(or equivalent amount of vegetable bouillon and water), divided
½teaspoonground black pepper
2cupsbutton mushroomssliced or dicced
4medium cloves of garlicroughly chopped
2cupscrispy fried onions(we use store-bought)
To prepare the green beans, wash them, trim the stem ends, cut them in half, place them in a steamer basket, and steam for 7 minutes. Remove the green beans from the steamer, rinse them with ice cold water to preserve the green color, and set aside.
In a high-powered blender, combine 1 cup of the vegetable broth and the cashews and blend on high until smooth. Blend in the remaining 2 cups of vegetable broth, salt, and pepper and set aside
Preheat the oven to 375 degrees F (190 degrees C).
In a large pot over medium high heat, melt the vegan butter. Add the onion, mushrooms, and garlic and saute for 5 minutes, stirring occasionally. Add the flour and whisk to create a roux. Continue to whisk the thickened roux constantly for 3 minutes. Add the broth and cashew mixture and whisk continuously for 2 to 3 minutes, until thickened (thickening will happen fast and suddenly, so be sure to turn off the heat just as the mixture gets thick enough).
Spoon the green beans and the creamy mixture into a 9 x 13 inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20 minutes.
You can easily make this casserole ahead of time for easy holiday prep. Frozen beans may also be used, just thaw first.