Preheat oven to 400 degrees. Cook green beans in a large pot of boiling water for about 4-6 minutes, or until tender and crisp. Drain immediately and rinse in cold water.

In the meanwhile, prepare the sauce. Add all the ingredients except water into a food processor and pulse until cashews are chopped. With the machine running, slowly add in water.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallots and cook, stirring occasionally, until translucent and fragrant, about 2 minutes. Add mushrooms and cook until they give up some of their liquid, about 4-5 minutes. Remove from heat and stir in cooked green beans, edamame, and cranberries.

Gently toss the green bean mixture with cream sauce. Season with salt and pepper to taste. Pour into a 9x13 in. baking dish coated with cooking spray.

Bake in the oven for 15-20 minutes. Serve immediately.