First, add water to a large pot, salt heavily, and bring to a boil. While waiting for the water to boil prep the rest of the ingredients including mincing the garlic, slicing the shallots, and juicing/zesting the lemon. Also, prep the ice bath by adding water and ice cubes to a large bowl.
Once the water is boiling, add the green beans and blanch in the boiling water for 2-3 minutes under tender but still firm.
Strain the green beans from the large pot and immediately add them to the ice bath. (Please see notes below on how to skip this step). The green beans should sit in the ice bath for at least 4-5 minutes and then they can be strained and added to a large bowl for later.
While the green beans are in the ice bath, add the vegan butter to a saute pan and turn on the heat.
Once the butter has melted, add in the almonds and stir to coat with the butter. Then, toast for 2-3 minutes.
Next, add the sliced shallots, minced garlic, salt, pepper, and chili flakes to the pan. Stir to mix and then saute for about 3 minutes or until the shallots are translucent and beginning to crisp.
Add the blanched green beans, lemon juice, and lemon zest to the saute pan. Then, mix everything together and saute for an additional 1-2 minutes to combine.
Remove from the heat and serve the green bean almondine warm. Enjoy!