Step 1

To prepare the green beans, wash them, trim the stem ends, cut them in half, place them in a steamer basket, and steam for 7 minutes. Remove the green beans from the steamer, rinse them with ice ­cold water to preserve the green color, and set aside.

Step 2

In a high­powered blender, combine 1 cup of the vegetable broth and the cashews and blend on high until smooth. Blend in the remaining 2 cups of vegetable broth, salt, and pepper and set aside.

Step 3

Preheat the oven to 375 degrees F (190 degrees C).

Step 4

In a large pot over medium ­high heat, melt the vegan butter. Add the onion, mushrooms, and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and whisk to create a roux. Continue to whisk the thickened roux constantly for 3 minutes. Add the broth and cashew mixture and whisk continuously for 2 to 3 minutes, until thickened (thickening will happen fast and suddenly, so be sure to turn off the heat just as the mixture gets thick enough).

Step 5

Spoon the green beans and the creamy mixture into a 9 × 13 ­inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20 minutes.