Ingredients:
\n 1 cup(5.2 oz, or 150 grams) whole raw cashews
\n 2 large shallots (or 4 to 5 small ones), sliced, plus 1 large shallot (or 2 small ones), finely chopped
\n 2 tablespoonsall-purpose flour
\n 2 cupsneutral oil, for frying
\n Kosher salt and freshly ground black pepper, to taste
\n 1 poundfresh green beans, trimmed and cut in half on the diagonal
\n 2 tablespoonsnutritional yeast
\n 2 garlic cloves, minced
\n 1\/4 teaspoonred chile flakes
\n 1 teaspoonfinely minced rosemary leaves
\n 8 ouncesmixed mushrooms, sliced (I went for cremini and button, but shiitake or oyster would also be very good here, as would rehydrated and chopped shiitakes or porcinis)
\n 1 tablespoonsoy sauce<\/p>\n
Directions: <\/p>\n
Add the cashews to a medium heat-proof mixing bowl and cover with boiling water. Set aside to soak for at least 30 minutes and up to 3 hours. (The cashews can soak while you slice and fry the shallots and steam the green beans.)
\nPrepare the fried shallots: To another medium bowl, add the flour and a big pinch of salt and stir with a fork or whisk to combine. Add the sliced shallots and toss in the flour mixture until they\u2019re well coated and a very rough, shaggy crust forms on top of the shallots.
\nHeat a medium heavy-bottomed skillet (like cast-iron or stainless steel) over medium heat and fill with enough oil to come up about \u00bd inch up the sides. Prepare a paper towel-lined plate and grab a spider or slotted spoon. When the oil is shimmering, add a single battered shallot to gauge the heat level. If the shallot immediately sizzles, you\u2019re good to go; if it sinks to the bottom without any bubbles surrounding it, turn the heat up a smidge and wait another minute. When the oil is hot, add the shallots in an even layer and fry, stirring occasionally, until golden-brown and crispy, 5 to 7 minutes. Keep an eye on these, as they go from toasty and fragrant to burnt and bitter in an instant. Remove fried shallots from the pan immediately and place on the paper-towel lined plate, sprinkling with a pinch of salt while they\u2019re still hot. Cool the shallot oil in the skillet for a few minutes, then strain through a fine-mesh sieve into a small bowl to remove shallot solids. Discard any shallot solids and keep the oil aside. No need to wash the skillet, as you\u2019ll be using it a bit later.
\nMeanwhile, cook the cut green beans. You can do this in the microwave (my favorite shortcut!) by setting them in a large microwaveable bowl and letting them go on high for 4 to 5 minutes, until the beans are bright green, fork-tender, and still a little snappy. Alternatively, set a large pot of salted water over medium-high heat until it comes to a boil. Cook beans in the boiling water for 3 to 4 minutes, strain, and immediately add to a bowl of ice water to stop the cooking process. Drain and set aside.
\nMake the cashew cream. Drain the soaked cashews, then in a high-speed blender, combine drained, soaked cashews, \u00bd cup fresh water, 2 tablespoons shallot oil, and nutritional yeast. Blend until very smooth and creamy, starting on low and going up to high, about 5 minutes. Add additional water or shallot oil as needed, one tablespoon at a time, if your blender gets stuck. Season with salt and freshly ground black pepper to taste, blend again to combine, and set aside.
\nGrab the skillet that you used to fry the shallots and add 2 tablespoons of the reserved shallot oil, heating over medium heat. When it\u2019s shimmering, add the chopped shallot plus a big pinch of salt and saute, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the minced garlic, chile flakes, and rosemary, plus a few cranks of freshly ground black pepper, cooking for another minute until very fragrant. Add the mushrooms to the pan, plus another pinch of salt, and saute until the mushrooms have expelled most of their liquid and begun to brown, 8 to 10 minutes. Deglaze the pan with the soy sauce and stir, lowering the heat so the sugars don\u2019t burn. Add the cashew cream to the mixture and stir well to incorporate, adding water (for a lighter sauce) or additional shallot oil (for something richer and more unctuous), a tablespoon at a time, as needed for the mixture to become the consistency of hollandaise sauce. Finally, add in the cooked green beans and toss, coating with the cashew cream mixture and warming the beans through, 3 to 4 minutes.
\nTake the beans off the heat, then transfer to the serving vessel of your choice (or serve in the same skillet). Top with the fried shallots and serve. <\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 cup(5.2 oz, or 150 grams) whole raw cashews 2 large shallots (or 4 to 5 small ones), sliced, plus 1 large shallot (or 2 small ones), finely chopped 2 tablespoonsall-purpose flour 2 cupsneutral oil, for frying Kosher salt and freshly ground black pepper, to taste 1 poundfresh green beans, trimmed and cut in… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1193","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1193"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1193\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}