Ingredients
2 pounds fresh green beans, trimmed and sliced on the bias
8 ounces mushrooms, sliced
1 medium onion, thinly sliced
1 cup raw almonds
1 cup unsweetened soy, hemp or almond milk
1 teaspoon onion powder
1 teaspoon garlic powder
dash black pepper
2 tablespoons chopped almonds, lightly toasted
Preparation
Preheat oven to 350 F.
Blanch green beans in boiling water for 5 minutes. Drain and arrange green beans in a lightly oiled 9" X 9" casserole dish.
Heat 2 tablespoons water in a skillet and saute mushrooms and onions until the mushrooms have lost most of their liquid. Add cooked mushroom/onion mixture to green beans.
Meanwhile, place remaining ingredients except toasted chopped almonds in a high powered blender and blend until smooth. Pour sauce over beans and mushrooms.
Bake uncovered at 350 degrees until bubbly, about 15 minutes. Top with toasted almonds.
