Step 1

Wash and cut the ends of off the green beans, then cut into halves.

Step 2

Add the water to a small pot and bring to a boil.

Step 3

Add the green beans and let simmer for about 5 minutes.

Step 4

Drain the green beans and set aside.

Step 5

Preheat the oven to 375 degrees F.

Step 6

Sauté the green beans and garlic in the oil in an oven safe skillet for about 5-7 minutes over medium heat.

Step 7

Add in the sliced mushrooms and cook another 5-7 minutes, or until they begin to brown and soften.

Step 8

Add salt and pepper to taste.

Step 9

While the vegetables are cooking, whisk together the cashew butter, vegetable broth, unsweetened almond milk, onion powder, salt, and pepper.

Step 10

Add flour over the vegetables, stirring to coat evenly.

Step 11

Pour the creamy sauce over the vegetables and flour, bringing to a simmer and stirring often.

Step 12

Allow the sauce to simmer for 3-5 minutes, until it begins to thicken and reduce.

Step 13

Remove from heat and add fresh rosemary, giving it a stir.

Step 14

Top with cripy onions and place in the oven.

Step 15

Bake for 10 minutes.

Step 16

Serve and enjoy!