In a large skillet with a lid, melt the dairy-free butter on high heat. Then reduce the heat to medium, and add in the green beans, diced white mushrooms, and dehydrated onions. Add in the chicken bullion and water. Salt and pepper the green beans to taste. Mix well, place the lid on the skillet and cook on medium heat for 10 minutes.

Preheat the oven to 350 degrees Fahrenheit.

While green beans are cooking, mix together the almond milk and cornstarch. Set to the side. Once the green beans are done cooking (to your liking), reduce the heat to low. Carefully begin to mix in the almond milk mixture.

Place the crispy fried onions on a baking tray and bake for 5 minutes or until golden brown. Set to the side.

As soon as the sauce is thick remove from the heat. Transfer into a dish and top with crispy fried onions.