Make sure you save plenty of room on your Thanksgiving plate for Green Bean Casserole! You’re definitely going to want seconds of this dish.
Mix together the cashews, lemon juice, nutritional yeast, non-dairy milk, and 1/2 teaspoon of salt in a high-speed blender or food processor until smooth and creamy. Set aside.
Remove the vegetables from the heat and mix in the cashew cream. Pour the mixture into the casserole dish.
Cover with foil and bake for 20 minutes. Remove the foil and spread the panko or crispy onions in an even layer over the casserole. Bake for 10 more minutes or until the top is golden and the casserole is bubbly.