DIRECTIONS

STEP 1

Place the cashews in a medium-sized bowl and fill with filtered water so that the cashews are completely submerged and let soak for 30 mins and up to overnight. Drain the soaked cashews in a mesh sieve and thoroughly rinse. Place the soaked cashews in a high-speed blender or food processor along with ½ cup filtered water, lemon juice, and salt. Blend or process until smooth.

STEP 2

In a large cast iron skillet add ¼ cup of the coconut oil, lard, or ghee, and heat to medium-low heat. Add half of the sliced shallots in an even layer as not to overcrowd the skillet, and shallow fry stirring often until they begin to turn a deep golden brown (about 10 minutes). Then remove and place on paper towels and season with salt. Repeat this step one more time with the remaining shallots, and add more cooking fat so that it is equal to the amount you began with if need be.

STEP 3

In a steamer basked steam the green beans for 5 minutes then place in a large bowl. In the same skillet, you made the crispy shallots in add 2 tablespoons of coconut oil or butter and heat to medium heat. Add the garlic and sauté for a couple seconds and then add the mushrooms, sauté for 6-7 minutes or until they have shrunken and are cooked. Add the cooked mushrooms to the same bowl as the green beans, along with ¼ of the crispy shallots, cashew cream, and season with salt and pepper to taste.

STEP 4

Pour the green bean casserole mix into a baking dish and pat down so it's evenly spread across it. Add the chicken stock and place in the oven for 30 minutes. In the last 3 minutes add the crispy shallots on top.

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