• In a pot, bring the cashews and chicken broth to a boil, cover, and turn down the heat to about medium heat for about 15 minutes. Then, let them cool down before blending.

  1 cup cashews

  2 cups chicken broth

Preparing the Fried Onions

• While the cashews are boiling, prepare the onions. Slice off the end opposite to the root end, and peel off the skins. With a mandolin slicer, slice very thin strips of onion. If you don't have a mandolin, you can use a knife. Just make sure they are very thin rings. 

  2 yellow onions
• Mix the almond milk and apple cider vinegar, then let sit for a minute. Stir before tossing the onions in.

  1 cup unsweetened almond milk

  1 tablespoon apple cider vinegar
• Mix the flour and spices.

  1 cup whole wheat flour

  ½ teaspoon paprika

  1 teaspoon garlic powder

  1 teaspoon salt

  pinch of white pepper
• Toss the onions in the milk mixture, then coat well with the flour. 
• Spray the basket or tray of your air fryer, then add some of the onions in a single layer (do not overcrowd). Spray the onions with olive oil and mix it around until they are well coated, and no onion pieces remain with dry flour. 
• Air fry at 400 degrees Fahrenheit for about 8 minutes. If you place the second and third batches straight into a HOT air fryer, they may take a little less than 8 minutes. Just check on them that last minute so they don't get too crispy or burn.
• Next, wash the fresh green beans, then slice them in half, and steam them until tender. 

  24 ounces green beans

The Creamy Mushroom Mixture

• Wash the mushrooms, then chop them in a food processor into fine pieces. Toss them on a skillet with some oil and let cook for about 5 minutes, until soft. If water is released from the mushrooms, drain it.

  1 tablespoon olive oil

  8 ounces of mushrooms
• In a high-speed blender, add the cashews, broth, spices, and lemon juice. Blend until smooth. Then toss in the cooked mushrooms and lightly process to mix.

  2 tablespoons fresh lemon juice

  1 teaspoon onion powder

  ½ teaspoon garlic powder

  ½ teaspoon coarse kosher salt

  ¼ teaspoon white pepper
• If the mixture is thin, transfer it to a small pot over the stove and bring it to a light boil. Maintain the heat level to a light boil while you constantly stir. This could take around 5 minutes or so. It will thicken up like a gravy/condensed soup consistency.
• Place the green beans in the bottom of a casserole dish, pour over the creamy mushroom mixture, and mix well. The mixture should be warm.
• Add the warm, crispy onions on top, and enjoy!