Combine cashews and water in a bowl. Cover and let stand at room temperature overnight.
Make this Thanksgiving staple dairy-free!
Servings and Ingredients
|1 ½ c. Hy-Vee roasted and unsalted cashews|
|3 c. water|
|2 c. Hy-Vee original unsweetened almond milk|
|2 lbs. fresh green beans, trimmed|
|1 (3-oz.) pkg. sliced pancetta|
|1 (8-oz.) pkg. sliced baby bella mushrooms|
|1 c. dry white wine|
|½ c. shallots, chopped|
|¼ c. Culinary Tours French style Dijon mustard|
|2 tbsp. fresh dill, chopped, plus additional for garnish|
|2 tbsp. fresh basil, chopped, plus additional for garnish|
|1 ¼ c. Hy-Vee lightly salted crispy onions|
Things To Grab
- 2 large bowls
- Large stockpot
- 3-quart baking dish
- Large skillet
- Paper towels
Preheat oven to 350 degrees. Drain and rinse cashews; transfer to a blender. Add almond milk; cover and blend until smooth. Set aside.
Cook green beans in enough lightly salted simmering water to cover for 8 to 12 minutes or until tender. Transfer beans to a large bowl of ice water. Cool; drain well. Transfer beans to a 3-quart baking dish; set aside.
For sauce, cook pancetta in a large skillet over medium-high heat until crisp. Remove pancetta from skillet and drain on paper towels; reserve drippings in skillet. Add mushrooms to skillet. Cook over medium heat for 5 minutes or until softened, stirring occasionally.
Remove skillet from heat. Add wine and shallots; return skillet to heat and bring to boil. Boil for 4 to 5 minutes or until wine evaporates. Add cashew mixture; bring to a simmer, stirring occasionally. Stir in mustard, 2 tablespoons basil, and 2 tablespoons dill; remove from heat.
Spoon mushroom mixture over beans. Sprinkle with pancetta and crispy onions. Bake for 20 minutes or until heated through. Garnish with additional basil and dill, if desired.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 5mg
- Sodium: 300mg
- Total Carbohydrates: 20g
- Protein: 8g
Hy-Vee Seasons November 2021