|2 tablespoon olive or coconut oil||1 onion, chopped|
|1 onion, thinly sliced||3 cups mushrooms chopped|
|1/2 cup almond flour||1 garlic cloved, minced|
|2 cups water||1 teaspoon sea salt|
|2/3 cups soaked cashews||1/2 teaspoon ground pepper|
|Pinch grated nutmeg||12 ounces of green beans, fresh or frozen|
1. To make onion topping: Heat 1 tablespoon oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden. Set aside.
2. Meanwhile, preheat oven to 350 degrees F. Spread almond flour on a baking sheet and toast, stirring once, until lightly browned, 5 to 8 minutes. Set aside.
3. To make sauce: Combine water, cashews, and nutmeg in a blender and process until very smooth. Poor into a medium saucepan and bring to a low boil over medium-high heat, stirring occasionally. Once it starts to boil, reduce heat immediately to low and continue stirring until the sauce is thick. Remove from heat.
4. Heat remaining oil in a large skillet over medium heat. Add chopped onion and cook, stirring often, until golden, 8-10 minutes. Add mushrooms and garlic and cook, stirring, until tender, 5-6 minutes. When veggies are cooked, add the thickened cashew sauce and stir into the veggies. Add salt and pepper to taste.
5. To assemble and bake casserole: Preheat oven to 425 degrees F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and toasted nut meal in a small bowl and spread over the beans. Bake until bubbling, 18 to 25 minutes.
Tip for soaked cashews: Use whole raw cashews (not pieces, which are often dry), rinsed very well under cold water. Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain before use.