Step 1

Preheat the oven to 450°F and move the oven rack to the upper middle.

Step 2

Bring a large pot of water to a boil and add in a generous pinch of salt. Add the green beans and boil for about 8 minutes or until tender but they still have some bite. Drain in a colander and rinse with cold water to stop the cooking process for 1 minute. Drain and set aside.

Step 3

Drizzle the olive oil in a deep skillet over medium-high heat. Once the oil is shimmering, add in the onions and sauté until translucent, about 5 minutes. Next,  add in the garlic and cook until fragrant, about 2 minutes.

Step 4

Add in the mushrooms and cook for 10 minutes, until brown and starting to crisp. Do not stir the mushrooms while they cook. This will help them brown nicely and ensure the water from the mushrooms can evaporate quickly.

Step 5

Reduce the heat to medium-low, sprinkle in the flour, thyme, black pepper, and salt, and stir constantly for 1 minute. This will help get rid of the raw flour flavor.

Step 6

Lastly, pour in the cashew milk and water, stir gently, and let the soup simmer for 5-6 minutes until thickened.

Step 7

Remove the pot from the heat and stir in the cooked green beans with the ½ cup of fried onions. Bake until bubbling, about 15 minutes. Remove and serve immediately, topped with the remaining 1 cup of fried onions.