Dairy-Free Cream of Mushroom Sauce

1. In medium/large sauce pan melt 3 tablespoons butter over medium heat and add onion.
2. Cook on medium, stirring constantly, until they reduce.
3. Add mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. Stir fairly constantly. (add additional butter, as needed to ensure pan doesn’t dry out – I added a couple extra tablespoons – kind of depends how big your mushrooms are and how long they need to cook down. They will absorb the butter pretty quickly).
4. Add a pinch of salt and the thyme. Stir.
5. Add remaining 2 tablespoons of butter and let melt.
6. Add flour and stir to fully combine.
7. Add broth, 1/2 cup at a time, whisking continuously.
8. Let simmer about 5-10 minutes, whisking softly, and you will see it start to thicken.
9. After 10 minutes, add coconut milk. Stir to combine.
10. Taste and add additional salt, pepper or thyme – as desired – remove from heat. It will thicken as it cools and gets closer to room temperature.

Dairy-Free Green Bean Casserole

1. Preheat oven to 350 degrees F.
2. Place green beans in 9×13 baking dish or casserole pan.
3. Add Dairy-Free Cream of Mushroom Soup, red pepper flakes and 1/2 cup of the fried onions. Mix well.
4. Bake for 30 minutes, middle rack and uncovered.
5. Remove from oven and sprinkle remaining fried onions on top. Bake for another 15 minutes.
6. Remove and let cool slightly before serving.