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This Vegan Green Bean Casserole is made completely from scratch using fresh green beans, a dairy free mushroom cream sauce and homemade “fried” onions. Make room on your holiday tables for this easy-to-make American classic!
This essential Thanksgiving side dish is typically loaded with dairy, but we are bringing you a version that is not only delicious, but 100% dairy-free and vegan!
Fear not, this casserole is super easy to make, and honestly way healthier and better tasting than its nonvegan counterpart. We must say, we’re pretty stoked with the results!
Ingredients You’ll Need
- Crispy onions: We took it to the next level and included a recipe for making your own crispy onions at home. Baking them at home is not only more flavorful but healthier than their fried counterparts, too. Opt for store-bought french fried onions if you need a shortcut.
- Green beans: We recommend using fresh green beans over frozen for the best results. Frozen green beans have a higher chance of becoming soggy and overcooked.
- Vegan butter: Using vegan butter instead of oil adds additional saltiness, but oil will work well too! We’d recommend going with a neutral oil like vegetable oil, or avocado oil.
- Aromatics: Fresh garlic and shallots are the start of the cream sauce and are essential to creating a flavor-packed base.
- Mushrooms: The traditional green bean casserole invented by Campbell’s uses their condensed cream of mushroom soup. This soup contains dairy and is therefore not vegan-friendly. Instead we substituted fresh mushrooms for a similar, fresher flavor.
- White wine: Dry wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio work well in cooking. To find a vegan-friendly wine, search on the Barnivore database.
- Flour: Stirring flour into the cream sauce helps thicken it and creates a simple roux. If gluten-free, use an all-purpose gluten-free flour blend instead.
- Vegan milk: Our go-to is our homemade almond milk, but substitute any unsweetened non dairy milk of choice. If opting for store-bought, taste it before adding it to the dish. Some unsweetened store-bought milks still have a sweet taste and smell from the added preservatives and will not work well in savory dishes like this one.
- Broth: We used our homemade vegetable broth, but any store-bought version will work well. You could even opt for using a vegan chicken broth for additional flavor.
- Soy sauce – for additional umami, salty flavor.
- Breadcrumbs – for additional crispiness.
- Vegan parmesan cheese – for an extra oomph!
- Large baking sheet
- Parchment paper or silicone baking mat
- Mixing bowl
- Large pot
- Medium casserole dish
- Large pan
How to Make a Vegan Green Bean Casserole
Make the Baked Onions
- Prepare the vegan buttermilk. In a large bowl, whisk together the almond milk and vinegar. Stir to combine and allow to sit for 1 minute to curdle and become vegan “buttermilk.”
- Soak the sliced onions. Add the sliced onions into the buttermilk and allow to stand for 15 minutes, stirring halfway through.
- Toss the onions in the flour mixture. Drain the buttermilk and return the onions back to the bowl. Sprinkle the onions with flour, garlic powder, salt and pepper and toss to evenly coat.
- Bake. Spread the onions out on a lined baking sheet, spray generously with cooking spray, then pop them in the oven to bake for 22 to 26 minutes, or until lightly golden brown. Keep in mind that they don’t need to be fully cooked yet because they will continue crisping up on the casserole.
Make the Casserole
- Boil the green beans. Bring a large pot of salted water to a boil, then add the green beans and cook for 6 minutes. After 6 minutes, drain the green beans and immediately submerge them in an ice bath. Once cooled, drain and set aside.
- Sauté the shallots, garlic and mushrooms. In a large pan over medium heat, sauté the shallot in melted vegan butter for 3-4 minutes, or until translucent. Add in the garlic and mushrooms and cook for an additional 5-6 minutes. The mushrooms should be soft and their juices should have evaporated.
- Add the white wine. Cook for another 3-4 minutes, or until the liquid cooks off.
- Stir in the all purpose flour. Add in the flour and stir constantly for 30-60 seconds to cook the flour and evenly coat the mushroom mixture.
- Add the liquids. Slowly mix in the vegetable broth, almond milk and optional soy sauce. Simmer for about 6 minutes to slightly thicken.
- Stir in the green beans. Add the green beans and cook until uniform. Season with salt and pepper to taste.
- Bake. Transfer the green bean casserole to the prepared baking dish and top with the baked onions and optional breadcrumbs. Bake for 20 minutes, or until the top is golden brown and crispy.
- Serve. Once crispy, remove the casserole from the oven and cool for 10 minutes before serving. Enjoy!
You can’t go wrong serving this vegan green bean casserole with other holiday classics like Vegan Buttermilk Biscuit Stuffing, Cranberry Sauce, Vegan Mashed Potatoes, Vegan Potatoes au Gratin, Pumpkin Pasta and more.
This casserole can be made gluten-free with a few simple changes. Use gluten-free all-purpose flour, tamari, and gluten-free breadcrumbs (optional). You can also buy gluten-free fried onions if you prefer to go the store-bought route.
The original casserole was invented in the 1950s by Dorcas Reilly, an American chef that worked in the Campbell’s Test Kitchen. Dorcus was often called the “Grandmother of the Green Bean Bake.”
This can happen if you don’t simmer the liquids long enough before baking. The sauce needs this cook time on the stovetop in order to create the correct consistency.
Green bean casserole is best served fresh from the oven, but leftovers can be stored in the fridge for up to 5 days. We don’t recommend freezing green bean casserole as doing so would make the crispy onion topping soggy.
To reheat, place an individual serving in a microwave safe dish and heat in 30 second intervals until warmed through. Note that reheating this casserole will make the topping less crispy, but it will taste good!
More Vegan Casserole Recipes You May Enjoy:
- Fall-Inspired Quinoa Casserole
- Cheesy Broccoli Rice Casserole
- Fall Sweet Potato Breakfast Casserole
- Vegan Enchilada Casserole
- Easy Vegan Sushi Casserole
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!