vegan gluten-free green bean casserole - hot for food
It's creamy, tasty comfort food at it's best. Make this vegan gluten-free green bean casserole for a dinner dish that totally hits the spot!
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Cooking tools:
- Mandoline
- Blender
- Deep-fry thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pot
- Saute pan
- Tongs
- Paper towel
- Colander
- Spoon
- Measuring cup
- Baking dish
- Oven
- Stove
Ingredients
- 1 white onion
- 1 1/2 C nondairy milk (soy or almond work best)
- 1 tbsp apple cider vinegar
- 1 1/2 C rice flour
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 3 C vegetable oil (for frying)
- 8 C fresh green beans (or thawed frozen green beans)
- 1 C raw whole cashews, soaked for 20 minutes in hot water
- 1 1/2 C water
- 1 tbsp arrowroot flour or cornstarch
- 1 tbsp coconut oil
- 8 oz cremini mushrooms
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 2/3 cup low-sodium vegetable stock
- 1 tbsp lemon juice
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