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A super creamy & flavorful 9-ingredient dairy-free green bean casserole without mushroom soup or dairy! This vegan green bean casserole is healthier, adaptable, baked or air fried, and perfect for your holiday table!
Super Creamy Vegan Green Bean Casserole without Mushroom Soup
Traditional green bean casserole was actually the creation of Campbell’s soup in the 1950s as a recipe to use their canned mushroom soup with canned green beans and fried onions. While the resulting dish was undoubtedly flavorful, it was also loaded with unnecessary sodium, fat, processed ingredients, and dairy.
Luckily, you can follow this easy dairy-free green bean casserole recipe (from our cookbook The Friendly Vegan Cookbook) for a dish that’s easy to prepare, made primarily with fresh ingredients, and has plenty of flavor to enjoy on your Thanksgiving table and at other holidays, potlucks, and special events!
This vegan green bean casserole recipe ditches the canned soup and beans, replacing them with fresh or frozen green beans and a creamy mushroom cashew sauce (nut-free option available) for superior consistency, flavor, and nutritional value.
Even without the ‘ease’ of all pre-prepared ingredients, this non-dairy green bean casserole is still super simple to throw together with minimal effort and just 9 ingredients (plus salt and pepper), with the option of using a homemade or store-bought onion topping. There are also several ways to adapt this recipe to various dietary and flavor preferences (including gluten-free, spicier, ‘cheesy’, etc.).
The resulting vegan green bean casserole recipe is super creamy yet healthier than the traditional version and perfect for serving during the holidays as a crowd-pleasing side dish alongside the best vegan stuffing, candied sweet potatoes, and easy cranberry sauce with orange juice!
Looking for more green bean recipes? Try out this simple green bean salad!
The Ingredients
Prepare this easy vegan green bean casserole recipe with under a dozen simple, inexpensive, and pantry-friendly ingredients.
Add-ins & Recipe Variations
Add to this simple and delicious Thanksgiving green bean recipe in several ways, including:
- Herbs: Add more flavor to the filling with fresh or dried herbs added to taste, like oregano, thyme, or basil.
- Nutmeg: Add a small pinch to the mushroom sauce for a subtle yet noticeable depth.
- Nutritional yeast: Add a small amount to the mushroom cashew sauce for added umami and a subtle ‘cheesy’ flavor. What is nutiriotnal yeast and how to use it, guide here!
- For spice: Add chili/cayenne powder to the mushroom sauce or sprinkle some red pepper flakes into or over the vegan green bean casserole.
- Vegan bacon: Finely chopped and fried for added smoky flavor.
- Breadcrumbs/crushed nuts: To sprinkle over the top of the vegan bean casserole for even more crunch.
- Corn: Add a cup of frozen corn for delicious corn and green bean casserole.
- Water chestnuts: Add a can for bites of crisp texture.
- Cranberries: To sprinkle over the top for some sweetness.
- ‘Cheese’: To make vegan green bean casserole with vegan cheese, use some shredded melty plant-based cheese either into or over the non-dairy green bean casserole. Optionally, garnish the vegan casserole with dairy-free parmesan/nutritional yeast.
How to Make Vegan Green Bean Casserole?
Step 1: First, rinse and trim the ends of the green beans. Then, transfer the beans to a streamer basket and steam for 7 minutes. Meanwhile, in a high-powered blender, combine 1 cup of vegetable broth with the cashews and blend on high until smooth and creamy. Then, blend in the remaining vegetable broth and salt and pepper and set aside.
Step 2: Preheat the oven to 375F/190C, melt the vegan butter over a large pot and then clean (with a damp cloth) and slice the mushrooms, dice the onion, and roughly chop the garlic. Melt the vegan butter in a large pot over medium-high heat. Once melted, add the onion, mushrooms, and garlic, and sauté for about 5 minutes, stirring occasionally.
If you’re making green bean casserole with frozen green beans, they’re already par-cooked, so there’s no need to complete this step. Instead, stir them (thawed first is best) into the sauce at the end of step 7.
It may help to give the machine a break now and then, stopping to scrape down the sides.
Step 3: Sprinkle in the flour and whisk well for 2-3 minutes to create a thickened roux. Then, bit by bit, pour in the cashew mixture, whisking continuously. Turn the heat off once you’ve added all the liquid and it’s thickened to your desired level.
Step 4: Spoon the green beans into a 9×13-inch baking dish, mix with the creamy dairy-free mushroom sauce, and mix well to combine. Top that off with an even layer of fried onions, and bake for 20 minutes. Enjoy!
The mixture will thicken quickly as you pour in the liquid. To avoid lumps, whisk throughout this entire step (2-3 minutes).
Air Fryer Green Bean Casserole
Follow the above recipe until step 8, then transfer the ingredients (minus the crispy onions) to a baking dish that fits your air fryer basket (like an 8-inch square) and cook at 350F/175C for 11-12 minutes, stirring halfway. Add the onions and cook for 2-3 more minutes. Enjoy!
FAQs
It depends. If you have a high-speed blender, you don’t technically ‘need’ to. However, soaking the cashews overnight in cold water makes them easier to blend, further neutralizes their flavor, AND makes them easier to digest, so you may still prefer to do so. Drain and rinse the soaked nuts before blending.
You can use cornstarch instead of flour to make a vegan, gluten-free green bean casserole.
To do so, rather than creating a roux and adding the liquid bit by bit, you add the cornstarch (in a slurry, by combining it with a small amount of broth/water and mixing until lump-free) in at the end, increasing the heat and mixing well until it thickens. I recommend 2 tbsp starch (with 2-3 tbsp liquid) to begin and increase if needed.
We don’t recommend it, as they’re one of the main flavor elements in the sauce. However, you technically can.
Top Recipe Tips and Notes
- Time-saving hack: Use pre-sliced mushrooms and diced onions. You can even purchase pre-trimmed and chopped green beans.
- For the most flavor: Use brown mushrooms rather than white ones.
- For a homemade onion topping: For crispy onions, sauté them until lightly browned and crisp in plenty of oil. For caramelized onions, cook them over low for 40-60 minutes until well caramelized.
- Adjust the green bean texture: Steam them for less or more time, depending on whether you prefer tender-crisp or more tender beans.
Storage Recommendations
To make the dairy-free green bean casserole ahead, prepare the filling 1-2 days in advance and store it covered in the refrigerator. Leave it at room temperature for 30 minutes before baking, adding the fried onions just before it goes in the oven.
Once baked, store the leftovers either covered or in an airtight container in the fridge for 4-5 days.
Reheat it in the microwave (in 30-second increments until hot) or oven at 350F/175C until heated through and the onion becomes crispy again.
Can You Freeze Green Bean Casserole?
We prefer to freeze the green bean casserole pre-baking, without the onions, ready to thaw and bake as needed. However, you can also freeze leftovers for up to 3 months. Just note that the beans and onions will be mushier after thawing (leave in fridge overnight to thaw).
Vegan Green Bean Casserole
Video
Ingredients
- 2 pounds of fresh green beans
- 3 cups of vegetable broth (or equivalent amount of vegetable bouillon and water), divided
- ½ cup of raw cashews
- ¼ teaspoon of salt
- ½ teaspoon of ground black pepper
- ½ cup vegan butter
- 1 small onion diced
- 2 cups of button mushrooms sliced or dicced
- 4 medium cloves of garlic roughly chopped
- ½ cup of all-purpose flour
- 2 cups of crispy fried onions (we use store-bought)
Instructions
- To prepare the green beans, wash them, trim the stem ends, cut them in half, place them in a steamer basket, and steam for 7 minutes. Remove the green beans from the steamer, rinse them with ice cold water to preserve the green color, and set aside.
- In a highpowered blender, combine 1 cup of the vegetable broth and the cashews and blend on high until smooth. Blend in the remaining 2 cups of vegetable broth, salt, and pepper and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large pot over medium high heat, melt the vegan butter. Add the onion, mushrooms, and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and whisk to create a roux. Continue to whisk the thickened roux constantly for 3 minutes. Add the broth and cashew mixture and whisk continuously for 2 to 3 minutes, until thickened (thickening will happen fast and suddenly, so be sure to turn off the heat just as the mixture gets thick enough).
- Spoon the green beans and the creamy mixture into a 9 × 13 inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20 minutes.
Notes
- Time-saving hack: Use pre-sliced mushrooms and diced onions. You can even purchase pre-trimmed and chopped green beans.
- For the most flavor: Use brown mushrooms rather than white ones.
- For a homemade onion topping: For crispy onions, sauté them until lightly browned and crisp in plenty of oil. For caramelized onions, cook them over low for 40-60 minutes until well caramelized.
- Adjust the green bean texture: Steam them for less or more time, depending on whether you prefer tender-crisp or more tender beans.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I’ve only prepped this for Thanksgiving; I will bake it in the oven for 20 mins or so at my in-laws’ house. I’ve tasted everything, though, and I think I can safely say this is even better than the highly processed, non-vegan version! The sauce has amazing flavor! Im trying to make things easier so I wanted to use canned green beans. Don’t listen to Alexa if you go that route; she will tell you 2 cans equals 2 lbs. I felt like 3 cans was the perfect amount.
So glad you gave it a go and enjoyed it and thank you for the feedback for the canned green beans! 🙂
I made this recipe as directed (with brown mushrooms & store-bought crispy fried onions) and served it to my meat-eating, foodie daughter & son-in-law for our Christmas dinner–and they liked it a lot! Very tasty. And 100% plant-based. 🙂
So glad everyone enjoyed it! It’s such a yummy casserole!
This was delicious!
So glad you enjoyed it!
Can you assemble the day before? Then add the crispy onion topping and bake the day of?
You most certainly can! That’s how I do it. 🙂
To make the dairy-free green bean casserole ahead, prepare the filling 1-2 days in advance and store it covered in the refrigerator. Leave it at room temperature for 30 minutes before baking, adding the fried onions just before it goes in the oven
I’ve made this pot pie for three years now every Thanksgiving and Christmas and it is a HIT with my carnivore friends. The perfect way to get them to eat vegan. Absolutely delicious!!
That’s so awesome to hear! It’s such a yummy casserole!
Would it be okay to freeze the roux once cooked? want to pre-cook it, so it’s easier to make when I need to.
is there a substitute from using nuts in the recipe
you can omit the nuts
This casserole is sooo good!
Right?! Totally hit the spot Thanksgiving!
This green bean casserole is delicious!
Agreed! It’s a new staple for us at Thanksgiving!
The whole family loved it. Thanks
So glad everyone enjoyed it! It’s a good one!
A delicious take on a classic dish for Thanksgiving! I’ll definitely be making it again this year. Delish!
This recipe is gold! So creamy and delicious 🙂
Love how creamy this casserole is, can’t believe it’s dairy-free!
You don’t even have to be a plant-based eater to appreciate a good healthier version of the classic green bean casserole. Thanks!
Made this last year and will definitely be making it again! It was delicious!