Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with nonstick cooking spray.
Add 1 tbsp olive oil to a large skillet. Add minced garlic and thinly sliced onion and saute until onion is translucent, about 4-5 minutes. Transfer to a bowl and set aside.
Add another tbsp of olive oil to the skillet and add trimmed green beans, salt and pepper to taste, and 1/2 cup vegetable broth. Bring to a boil, turn heat to low, cover and cook for 8-10 minutes.
Transfer cooked green beans to another bowl and set aside.
In the same large skillet, add 2 Tbsp ghee or butter, 2 Tbsp of whole wheat flour and stir constantly with a whisk.
Add 3/4 cup vegetable broth and 1 cup of Almondmilk and stir constantly until sauce begins to boil and thicken.
Stir in 1/2-3/4 cup of shredded Parmesan cheese and 3/4 tsp Italian seasoning.
Next, add cooked green beans, garlic and onion back in with the sauce, and stir well until everything is evenly coated and cook over medium heat for 3-5 min. Transfer cooked green beans and sauce to prepared 9x13 pan.
Dry out one of your small bowls, and combine bread crumbs, sliced almonds and 1 tablespoon of olive oil, and stir to coat. Use a large spoon to sprinkle topping evenly across the top of the green beans.
Place in the preheated oven for 10 minutes, then turn on broil for 2 minutes to finish.
Serve hot and enjoy! Store leftovers in airtight container in the fridge for up to 3 days.