- Casserole:
- 3 potatoes
- 1 tablespoon olive oil (optional)
- 1/4 cup chopped onion (optional)
- 1 (14.5 ounce) can cut green beans
- 1 (10 ounce) package frozen carrot, peas, and corn blend
- 1 (10 ounce) package frozen lima beans
- Cashew Gravy:
- 3 cups water, divided
- 1/2 cup unsalted raw cashews
- 2 tablespoons liquid aminos (such as Bragg®)
- 2 tablespoons cornstarch
- 2 teaspoons onion powder
- 1/2 teaspoon ground white pepper, or to taste
- 1/4 teaspoon garlic powder, or more to taste
- Drop Biscuits:
- 2 cups baking mix (such as Arrowhead Mills®)
- 2/3 cup almond milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- Pierce potatoes in several places with a sharp knife. Cook in the microwave, turning once, until tender, about 10 minutes. Cool until easily handled, about 5 minutes. Peel and cut into cubes.
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9×13-inch baking dish.
- Heat olive oil in a small skillet over medium heat. Cook and stir onion in the hot oil until golden, 5 to 10 minutes. Remove from heat.
- Combine potato cubes, onion, green beans, frozen carrot blend, and frozen lima beans in a large bowl. Toss gently to mix together. Spread in the prepared baking dish.
- Combine 1 1/2 cup water, cashews, liquid aminos, cornstarch, onion powder, white pepper, and garlic powder in a high-powered blender; blend until completely smooth. Add remaining 1 1/2 cup water; blend until thoroughly incorporated.
- Pour cashew mixture into a saucepan over medium-high heat; cook, stirring constantly, until gravy is slightly thickened, about 5 minutes.
- Pour gravy into the baking dish; spread with a spatula to coat vegetables evenly. Cover with aluminum foil.
- Bake in the preheated oven until gravy just starts to bubble, about 12 minutes.
- Stir baking mix, almond milk, vegetable oil, and salt in a bowl until dough is just moistened. Uncover baking dish and drop spoonfuls of biscuit dough over the gravy.
- Return to the oven and bake, uncovered, until biscuits turn golden brown, 14 to 16 minutes.