Start by rinsing your fresh green beans. Trim the ends and cut them in half. This helps them cook evenly. You can put them in boiling water for a quick blanching, about three minutes, before plunging them into ice water. This will keep their bright color and crisp texture.

In a large skillet, melt the plant-based butter or heat the olive oil over medium heat. Toss in the minced shallots and garlic. Sauté them until they’re fragrant and the shallots turn translucent—about four minutes.

Now, add the chopped mushrooms to your skillet. Stir them in and allow them to soften, releasing their moisture—which coincidentally enhances the flavor of your sauce. Continue cooking for about five minutes and stir occasionally.

Time to create the creamy goodness! Sprinkle the flour over the mushroom mixture and stir to combine. Cook for a minute or so, then gradually pour in the vegetable stock, whisking continuously to avoid lumps. Follow this with the almond milk, soy sauce, and lemon juice. Cook until the sauce thickens, usually around five minutes. Finally, add salt and pepper to taste.

In a casserole dish, combine your blanched green beans with the sauce. Mix well, ensuring every bean is coated. Now, sprinkle half of the crispy fried onions over the top. Finally, bake this deliciousness in a preheated oven at 350°F (175°C) for about 20 minutes.

After baking, pull it out, and immediately top with the remaining crispy fried onions. This adds an irresistible crunch. If you like them extra crispy, you can place it back in the oven for a couple more minutes.