Step 1

Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish.

Step 2

In the bowl of a blender, combine the drained and rinsed cashews, 2 cups broth, tamari, vinegar or lemon juice, salt and pepper. Blend until a smooth creamy sauce forms. Taste test to see if you prefer more acidity (vinegar or lemon juice) or more salt. Set aside.

Step 3

Next, cut your green beans in half (this step isn't exactly necessary but it does make them easier to eat). Place the green beans in a large steamer basket and steam for about 7-10 minutes, just until they barely tender. Rinse with cold water until the green beans are completely cooled then set aside.

Step 4

Meanwhile, warm the olive oil in a large pot over medium heat. Add the shallot and cook for 3 minutes. Add mushrooms and garlic and cook just until the liquid from the mushrooms begin to release, for about 5 minutes more.

Step 5

To the pot, pour in the cashew cream from the blender. Bring to a low boil and simmer for 3 minutes, until the cream begins to thicken slightly. Add the green beans to the pot and stir until evenly coated.

Step 6

Transfer the green beans and the sauce from the pot to the greased baking dish. Top with crisp onions then cover with foil or a lid (I just use parchment paper)and bake for 30 minutes. Allow to cool for a few minutes then serve warm and enjoy!