A healthy, dairy- and meat-free take on the classic holiday green bean casserole.
Preheat the oven to 475 degrees Fahrenheit. Toss the onion slices, ½ cup flour, ¼ cup panko and salt together in a large mixing bowl. Line a large baking sheet with aluminum foil and spray generously with cooking spray. Pour coated onions onto baking sheet and bake in oven for 30 minutes, stirring a couple of times during this process to make sure they roast evenly.
While the onions are cooking, prepare the green beans. Bring a large pot of water seasoned with 2 tablespoons of salt to a boil. Add green beans and boil for 3-5 minutes, until they feel crisp-tender. Immediately strain through a colander and then add green beans to an ice bath to keep them from continuing to cook and getting mushy.
Once the onions are done in the oven, remove and set aside. Turn oven down to 400 degrees Fahrenheit.
Next, prepare the mushrooms. Heat olive oil in a large, deep saute pan. Add minced garlic and saute in olive oil for 2-3 minutes, until fragrant. Add mushrooms, pepper and nutmeg. Stir to combine and let mushrooms cook until they have begun to release some of their water. Sprinkle mushrooms with 2 tablespoons of flour and stir to coat.
After a couple of minutes, add white wine and cashew cream. Stir everything until combined, then stir in ¼ of the onion rings and the green beans. Transfer this mixture to a casserole dish and top with remaining onion rings. Place in 400 degree oven for 10-15 minutes, or until bubbly. Be sure to keep an eye on the onion rings on top so they don’t burn. Serve warm.
To make the cashew cream: Soak 2 cups of raw, unsalted cashews in a bowl of water for at least 4 hours (or overnight.) Drain cashews and place in a high-powered blender with 1 teaspoon nutritional yeast, 1/2 teaspoon salt and 1 1/2 cups filtered water. Blend on high until a smooth cream forms.