Preheat oven to 400f, in a large bowl add green beans to water to thaw out. Get water for the sauce to a boil and in a glass measuring bowl add the 2 cups cashews and fill with water to submerge (about 1 cup), let sit while you cook the veggies.

Melt ghee in medium pan and saute mushroom and onion for 5 minutes on medium high heat till glossy. Drain the water off the green beans, add back into the bowl again along with the cooked veggies, stir it all up together.

For the cashew sauce, drain the water out then fill it up again to submerge the nuts again with the remaining water (another cup-ish) keep the rest in case you need it to thin out while blending. Combine the nuts with water, bone broth powder, salt and nutmeg in blender. Start on low and increase to high for 1 to 2 minutes. Consistency will be pretty thick and smooth just like that can of condensed soup you used to use!

Pour the sauce in with all the veggies and mix thoroughly. Grease a 2 Qt baking dish and pour the mixture in, top with pepper. Bake uncovered for 40 minutes- enjoy!