A day before you want to make this dish, soak the cashews. Pour into a small bowl and cover with cold water by at least 1-inch. Leave out on the counter for 24 hours.
Preheat oven to 350℉.
Drain and rinse the cashews under cold water. Place into a high power blender, such as a Vitamix, along with the coconut milk and blend until smooth and creamy, about 2-3 minutes. Set aside until needed.
Bring a large, shallow 12-inch wide Dutch oven up to heat over medium. Add in the garlic oil and mushrooms. Sauté for 10-12 minutes or until the mushrooms are golden brown. Season with salt and pepper.
Next add in the shallots and cook for 2-3 minutes or until they begin to soften. If the pan looks too dry add another tbsp. of garlic oil. Remove from heat and add in the thyme and sage. Stir together. Pour in the cashew/coconut mixture and stir, scraping up any browned bits from the bottom of the pan. Liberally season with salt and pepper. Taste.
Add in the green beans and stir together making sure every bean is coated. Cover the dish with a lid or foil and bake for 25 minutes.
While the green beans cook make the crispy onion topping. In a medium non-stick skillet pour in the coconut oil and bring up to heat over medium high. Add in the shallots, working in batches if needed, and fry until golden brown and crispy. Remove and drain on a paper towel lined plate. Season with salt.
Once the casserole has baked for 25 minutes remove the lid, stir and then put the lid back on and bake for another 15 minutes.
Remove and top with the crispy fried onions. Serve.
Recipe Courtesy of Megan Mitchell
As seen on Prep School HERE!
©2020 Megan Mitchell