Vegan Green Bean Casserole - Sarah's Vegan Kitchen

Ingredients

• 1 pounds green beans (ends trimmed, cut in half)
• 1/4 cup vegan butter
• 8 ounces cremini mushrooms (sliced or chopped)
• 1 small yellow onion (diced)
• 2-4 cloves garlic (minced)
• 3 tablespoons all-purpose flour
• 1 chicken-style bouillon cube (or 2 teaspoons chicken-style bouillon paste; see notes)
• 1/4 cup dry white wine (e.g. Sauvignon Blanc, Chardonnay; or sub vegetable broth)
• 1 cup homemade cashew milk (recipe follows; or sub store-bought unsweetened oat or cashew milk)
• 1 cup water (more to adjust texture)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons fresh thyme (or 1/2 teaspoon dried)
• 1/2 cup vegan cheddar-style shreds ((optional))
• kosher salt (to taste)
• black pepper (to taste)
• 1 1/2 cups French fried onions (divided)
• 1/4 cup raw cashews (soaked 4+ hours or overnight, or boiled 10 minutes)
• 3/4 cups water