Prep Time20 minutes
Cook Time58 minutes
Total Time78 minutes
If you're using a high-powered blender, you won't need to pre-soak your cashews. For everyone else, soak your cashews in water for 2 hours, or boil them for 10 minutes.
Boiling your green beans before baking them is optional. If you don't boil them, your beans will be slightly more crisp. However, boiling them then icing them helps the beans to retain a bright green color after cooking.
Make Ahead: Follow all the instructions, except the last step (baking). Refrigerate the casserole (don't add the crispy onions ahead of time), then remove it an hour before you're ready to cook it. Then cook and add onions as normal!
Leftovers: Store in an airtight container in the refrigerator for 3-5 days, or freeze for up to 6 months.
Reheat: I reheat this in a small pan on the stove and add almond milk to keep it from drying out. You could also reheat in the oven at 350°F (180°C) for about 12-15 minutes.