Next to the onion slices, set up your assembly line: Into a medium-size mixing bowl add the unsweetened almond milk. In a second medium-size mixing bowl, stir together the all-purpose flour, garlic powder, onion powder, sea salt, and ground black pepper.

Add a handful of onions to the flour mixture and toss gently to coat. Remove to a plate and repeat with the remaining onions, working in batches until all onion slices are coated.

Into a large, deep skillet over medium-high heat, add the vegetable oil.

When the oil is hot, work again in batches adding a handful of onions each time. Allow onions to cook mostly undisturbed, stirring only as needed until golden brown.

Move cooked onions onto a paper towel-lined plate to drain. Season lightly with salt, to taste. Set aside.

Bring a large pot of salted water to a boil. Add green beans and cook for 3 minutes, just until they turn bright green.

Strain the green beans and immediately immerses them in a large bowl of ice water.

When the beans are cool, drain well. Spread the beans out on a towel to dry.

Into a large, deep skillet over medium-high heat, add the butter and vegetable oil.

When the butter is melted, add mixed mushrooms. Cook for 1 minute.

Add sea salt, ground black pepper, cayenne pepper, and nutmeg. Cook, stirring frequently, 2 more minutes.

Sprinkle with all-purpose flour then gradually add chicken-style broth ¼ cup at a time, whisking after each addition.

Bring just to a simmer then reduce heat to low.

Add sour cream, unsweetened almond milk, and butter. Whisk until thoroughly combined and butter is melted.

Continue cooking, stirring frequently, for about 5 minutes, until sauce is thickened.

Add the green beans to the sauce mixture. Fold gently until green beans are fully coated.

Pour into a prepared 9x13-inch baking dish and top with shredded Parmesan cheese.

Bake 15 minutes, until bubbly.

Top with fried onions and serve hot.