Heat ½ in ch of oil in a large deep skillet over medium heat.

While the oil is heating, whisk together the almond milk and vinegar in a shallow dish. In a separate shallow dish, whisk together the whey protein, garlic powder, ½ teaspoon. Of the salt, cayenne pepper, and paprika.

Dip a few onions at a time in the almond milk mixture, allowing the excess to drip back into the bowl then coat them in the whey protein mixture. Repeat until all of the onion slices are coated. (Tip: Use tongs or a fork because whey breading tends to be stickier than breading made with regular flour.)

Preheat the oven to 350 F. Grease an 11 by 7-inch baking dish with oil.

Place a single layer of breaded onion slices in the hot oil leaving space between them. Fry until golden brown on both sides, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Repeat with the remaining breaded onion slices, adding more oil to the pan if needed.

In a medium-size mixing bowl, stir together the sour cream, mayonnaise, Worcestershire sauce, remaining ½ teaspoon of salt, black pepper, and onion powder. Gently fold in the green beans until well combined.