The Flaming Vegan

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Vanilla Cream Sauce with Cashew Green Beans
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Vanilla Cream Sauce with Cashew Green Beans

Prep Time: 10 minutes

Cook Time: 15 Minutes

In 1842 the vanilla plant was brought to the islands of Tahiti by the missionaries who came to the islands. At this time the missionaries taught the Tahitian people how to plant, marry vanilla, and harvest the world's largest vanilla beans. The beans grown on the islands of Tahiti are two to three times as plump as the beans grown in Mexico, Madagascar, Bourbon, Tonga, Indonesia, India, and Ugandan.

Tahitian vanilla growers take great pride in their plants and vanilla beans. The plant flowers have to be married by hand.  Here on the islands we do not have bugs that will pollinate the vanilla flower. The smell of Tahitian vanilla has a rich floral aroma when the fruit is ripe. The vanilla beans are rich of chocolate, licorice, and caramel flavor. The vanilla beans grown here on the island contains more caviar inside each bean, meaning the pulp inside the vanilla bean. This is what you cook with, and it gives flavor and aroma to each bean.

Here on the islands we love Vanilla Sauce. There are several ways to make this sauce. This sauce is not like the other sauces that I prepare. This one is made with water, cornstarch, organic light brown sugar, and Earth Balance Natural Buttery Spread. When I make my sauce, I use fresh vanilla beans. I am sure this one will be rather expensive. It is possible to use pure vanilla extract when you make your vanilla sauce.

Ingredients:

  • 1 Cup Organic Light Brown Sugar
  • 1 Tablespoon Cornstarch
  • 2 Cups Water
  • ¼ Cup Earth Balance Natural Buttery Spread
  • 1 Vanilla Bean cut into slivers or 2 Tablespoons Pure Vanilla Extract
  • 6 Cups Fresh Long Green Beans cut into ½ pieces
  • 1 ½ Cups Raw Cashews Split
  • 1 Cup Bread Crumbs
  • 2 Sprigs Fresh Parsley

Optional:

  • 4 Cups Fresh Long Green Beans
  • 1 Cup Snow Peas
  • 1 Cup Sugar Snap Peas
  • 1 ½ Cups Mushrooms

* You may choose to add these ingredients instead of just green beans. This recipe is good with all green beans or splitting the green beans up with sugar snap peas, snow peas, and mushrooms.

Prepare:

In sauce pan add green beans and enough water to cover the beans. Add a pinch of salt when cooking the green beans to the water. Boil the green beans for 7 minutes until they are tender but not fully cooked. Remove from stove and drain.

In a 2 quart casserole dish spray the dish with non-stick vegetable cooking spray and add the green beans and cashews. Mix well

In sauce pan add the organic light brown sugar and cornstarch and mix well. Add in the water and stir until this is well blended. Cook on high heat brining mixture to a rolling boil. When mixture is boiling add the vanilla beans you have cut into slivers. If you are using pure vanilla extract do not add this now. You will add this at the end. Allow the mixture to cook until it makes a nice cream sauce and is very smooth.

Remove mixture from the stove and stir in the Earth Balance Butter and at this time if you use pure vanilla extract stir this into the mixture. Mix well and pour the mixture over the green bean and cashews in your casserole dish.

Top the green beans with bread crumbs. You will need to melt 1 tablespoon of butter and mix with your bread crumbs before placing them on top of your casserole dish. Sprinkle the cut up sprigs of parsley on top of the bread crumbs.

Bake:

Preheat your oven to 350 degrees

Bake uncovered in over for 15 minutes until well heated and the vanilla sauce has finished thickening. Serve as a side dish or just enjoy as is.

When you cook with sauces and vegetable there is no right or wrong way to do this one. You can add what you have in your home to make this dish. If you choose to mix snow peas with your green beans this one is very delicious too.

If you like my recipe please leave a comment.

 

 

 

*Image courtesy Flickr creative commons.

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Leave a Comment

  1. Bernice
    I will have to try this looks very tasty
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    1. No Name
      Thank you yes it is very good
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  2. Trinity Marron
    Trinity Marron
    Nice to see new recipes looks so good
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    1. No Name
      You are welcome and thank you so much
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  3. Theophile
    Theophile
    I love vanilla and this one is very good
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    1. No Name
      I do too thank you
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  4. Terry McGee
    Amazing sounds so good
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    1. No Name
      Yes this is very good thank you
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  5. Pierre
    Simple to make and looks good
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    1. No Name
      Yes it is simple and not too hard to make hope you will try this one
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  6. Veganara
    Veganara
    Voted. It sounds amazing! I think vanilla is my favourite flavour of all, but I have only ever had it in sweet dishes before, not one like this! it certainly sounds worth trying. You might be interested in my latest recipe, Oven-Baked Croquettes, please check it out and vote if you like it. :-)
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    1. No Name
      Thank you so much I will do that one right now. I am glad that you like my recipe and here I make a lot of different veggie dishes using vanilla. Please keep in touch I will be posting some more in the days and weeks to come.
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  7. kristo
    kristo
    This sounds sweet with 1 cup of sugar. Maybe I will try this, vanilla also grows here and is cheap! voted
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    1. No Name
      This sauce is excellent and I am sure you will like this. You can make this sauce for other dishes too and to put over pasta or even veggie burgers. I have use this sauce on more than just veggies. Hope you like it
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  8. SnakeWitch
    Is this a main course or a dessert? A bit hard to tell... even though it seems nice, I just don't know what part of my meal it is! :) Voted!
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    1. No Name
      This can be a side dish to go along with vegan hamburgers or tofu or something like this. This is a veggie dish with a vanilla sauce on top of it. This can not be a desert even though it has vanilla sauce it is not dessert. Here on the islands vanilla sauce is quite popular and used a lot in cooking. The French here serve vanilla sauce with a lot of dishes. It is very good.
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