Preheat oven to 375 degrees. Bring 1 quart of water to a boil. Rinse your green beans and trim the ends off. (I do this with a scissor, see video above)
Once water is boiling add green beans, cook for 5 minutes. When done immediately transfer green beans to a bowl of cold water and set aside.
Heat a large skillet or cast iron pan on med-high heat with 2 tablespoons of ghee. Add your mushrooms, and a sprinkle of salt and pepper, let cook for 3-5 minutes stirring occassionally. Add garlic and continue to cook for an additional minute. Sprinkle the almond flour over the mushrooms, cook for one more minute. Add broth and coconut aminos, stir well. Lower heat to medium-low and add cashew cream sauce. Cook for another 6-8 minutes, stirring occassionally until the cream sauce has thickened.
Remove from heat. Add drained green beans to a casserole or baking dish. Add the mushroom mixture to the dish, stir until green beans are competely coated. Sprinkle onions on top. Transfer to the oven. Cook for 15-20 minutes until mixture is hot and bubbly. Serve immediately.