Vegan Green Bean Casserole Recipe

The recipe comes from "The Superfun Times Vegan Holiday Cookbook" by Isa Chandra Moskowitz. If you want to get a copy of it for yourself you can find it here:
https://www.amazon.com/dp/0316221899

Ingredients:
1. 1 cup raw cashews soaked in water for over 2 hours or overnight
2. 3 cups veggie broth (I like to make my own from "Better than bouillon"
3. 1/4 c all purpose flour.
4. 2 tablespoons nutritional yeast.
5. 2 tablespoons olive oil
6. 1 pound green beans with the ends trimmed and cut into 2 inch pieces.
7. 1 small onion, chopped.
8. 1 teaspoon salt
9. 4 cups slices mushrooms
10. 1 tablespoon onion powder.
11. Black pepper
12. 6oz can of fried onions (Frenches is the best)

Directions:

1. Preheat oven to 375. To make the cashew cream combine all the first 4 ingredients (Cashews, veggie broth, flour, and nooch) into a blender and blend until it's nice and smooth. Set aside after this is done we'll be coming back to it!
2. Saute onion and green beans with some salt in the 2 tbsp of olive oil for 5 minutes or until the green beans are starting to get soft. Add the mushrooms at this time and saute for another 10 minutes until you notice that the mushrooms have released their moisture.
3. Add the blender mixture to the pan along with the tbsp of onion powder, 1 tsp of salt, and a pinch or two of black pepper. Cook in the pot on medium heat for about 10 minutes stirring frequently until the sauce starts to thicken.
4. Before transferring into a casserole dish, add half of the tin of the fried onions to the mix. Now cover the dish with aluminum foil and throw in the oven for 10 minutes or so. After ten minutes, pull it out and add the remainder of the fried onions on top, recover with the aluminum foil and place it back in the oven for another 20 minutes. (This may take a little more, you want to get the fried onions browned, not blackened!)
5. Let the casserole cool for a little bit and then serve right away!