Preheat oven to 350 degrees F.

In a large skillet, melt the dairy free butter on low to medium heat to make the homemade mushroom sauce.

Once melted, sprinkle the gluten free flour over the melted butter.

Whisk together the melted butter and the flour. A flat whisk works well.

Once the butter and flour are completely combined, add half of the chicken broth. Whisk the broth into the flour mixture. The broth will hydrate the flour and form clumps. It is ok. Keep whisking. Add the other half of the broth and whisk again. The mixture will begin to look like a sauce.

Next, add the unsweetened almond milk to the skillet. Whisk into the sauce.

Once the almond milk is mixed in, add the unsweetened coconut cream. And whisk again.

Add the chopped mushrooms, soy sauce, and black pepper to the creamy sauce. Whisk it until all combined. Turn the heat off.

If using frozen green beans, heat in the microwave for three minutes to thaw a bit. If using fresh green beans, snip off the stem end and wash thoroughly.

In a greased casserole dish, add the partially thawed green beans and pour the sauce over them.

On a baking sheet, lay down a sheet of parchment for easy cleanup. Next, spread the shoestring potatoes in a single layer. Sprinkle the nutritional yeast evenly over the shoestring potatoes.

Place the green beans in a baking dish on an oven rack and the shoestring potatoes in a preheated 350 degree F oven. Bake the green beans for 30-35 minutes or until bubbly. Bake the shoestring potatoes for 20-25 minutes or until crispy brown.

Once the green beans are done baking, sprinkle the shoestring potatoes over the top and serve immediately.

If you are not serving the green bean casserole immediately after baking, wait until just before serving to bake the shoestring nutritional yeast mixture and add just before serving. The green bean casserole can be prepped the day before and reheated to save on oven space. Keep the shoestring potato mixture and the green bean casserole separate until serving. The shoestring potatoes will get soggy.

Keep any leftovers in an airtight container in the refrigerator for up to four days.