Vegan Green Bean Casserole

Vegan Green Bean Casserole Ingredients

This easy vegan green bean casserole uses simple, budget-friendly ingredients. You’ll find the full amounts in the recipe card below.

• Fresh green beans: Trim the ends and cut them in half. Frozen or canned green beans work too (see the FAQs).
• Vegetable broth: The base of the creamy sauce. Vegetable bouillon mixed with water works too.
• Raw cashews: Blended with the broth, they make the sauce rich and creamy without any dairy. Learn more in my cashew cream recipe.
• Salt and pepper: To season the sauce.
• Vegan butter: For sautéing the veggies and making the roux.
• Onion, button mushrooms, and garlic: These give the sauce its savory, classic green bean casserole flavor. Brown mushrooms add even more flavor.
• All-purpose flour: Thickens the sauce. See the FAQs for a gluten-free option.
• Crispy fried onions: The classic crunchy topping. We use store-bought, but homemade works too.

Add-ins and Recipe Variations

Add to this simple 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 cashew mushroom sauce for added umami and a subtle ‘cheesy’ flavor. Here’s my guide on how to use nutritional yeast!
• For spice: Add chili or cayenne powder to the mushroom sauce, or sprinkle some red pepper flakes into or over the casserole.
• Vegan bacon: Finely chopped and fried for added smoky flavor.
• Breadcrumbs or crushed nuts: Sprinkle over the top for even more crunch.
• Corn: Add a cup of frozen corn for a corn and green bean casserole.
• Water chestnuts: Add a can for bites of crisp texture.
• Cranberries: Sprinkle over the top for some sweetness.
• ‘Cheese’: Stir some shredded melty vegan cheese into the casserole or sprinkle it over the top. You can also garnish it with vegan parmesan or nutritional yeast.
• Without mushrooms: Mushrooms are one of the main flavors in the sauce, so we love them here. If you need to skip them, the sauce still works with just the onion and garlic.
• Nut-free: For a version without cashews, try my nut-free green bean casserole on Food Sharing Vegan, made with a mushroom gravy.

How to Make Vegan Green Bean Casserole

Before you start, preheat the oven to 375 degrees F (190 degrees C). Rinse and trim the green beans, cut them in half, slice the mushrooms, dice the onion, and roughly chop the garlic.

Step 1: Steam the green beans: Place the green beans in a steamer basket and steam for 7 minutes. Rinse them with ice cold water to keep their green color, then set them aside.

Step 2: Blend the cashew sauce: In a high-speed blender, blend 1 cup of the vegetable broth with the cashews until smooth. Then blend in the rest of the broth, salt, and pepper and set aside.

PRO TIP: Soaking the cashews overnight in cold water makes them easier to blend, especially if you don’t have a high-speed blender. Drain and rinse them before blending. It also helps to give your blender a break now and then and scrape down the sides.

Step 3: Sauté the veggies: Melt the vegan butter in a large pot over medium-high heat. Add the onion, mushrooms, and garlic and sauté for about 5 minutes, stirring occasionally.

Step 4: Make the creamy sauce: Sprinkle in the flour and whisk constantly for 3 minutes to make a roux. Slowly pour in the cashew mixture, whisking the whole time, for 2 to 3 minutes until it thickens. Turn off the heat as soon as it’s thick enough.

PRO TIP: The sauce thickens fast and all at once. To avoid lumps, keep whisking through this whole step.

Step 5: Assemble and bake: Spoon the green beans and the creamy sauce into a 9×13 baking dish and mix well. Top with an even layer of crispy fried onions and bake for 20 minutes.

Air Fryer Green Bean Casserole

Follow steps 1 through 4 above. Then transfer the green beans and sauce (without the crispy onions) to a baking dish that fits in your air fryer basket, like an 8-inch square. Cook at 350 degrees F (175 degrees C) for 11 to 12 minutes, stirring halfway. Add the onions and cook for 2 to 3 more minutes. Enjoy!

Toni’s Recipe Tips

• Time-saving hack: Use pre-sliced mushrooms and diced onions. You can even buy 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 in plenty of oil until lightly browned and crisp. For caramelized onions, cook them over low heat for 40 to 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.
• Using frozen green beans: They’re already par-cooked, so skip the steaming. Thaw them, then stir them into the sauce in step 5.

Serving Suggestions

This casserole is right at home on the Thanksgiving table. Serve it with my easy mushroom stuffing recipe, a big bowl of vegan mashed potatoes, and an easy lentil loaf as the main dish. You’ll find even more ideas in my list of vegan Thanksgiving recipes.

Storage Recommendations

• Make ahead: Prepare the filling 1 to 2 days in advance and store it covered in the fridge. Let it sit at room temperature for 30 minutes before baking, and add the crispy onions just before it goes in the oven.
• Leftovers: Store leftovers covered or in an airtight container in the fridge for 4 to 5 days.
• Reheat: Warm it in the microwave in 30-second increments until hot, or in the oven at 350 degrees F (175 degrees C) until heated through and the onions are crispy again.

Can You Freeze Green Bean Casserole?

We prefer to freeze the green bean casserole before baking, without the onions, so it’s ready to thaw and bake when you need it. You can also freeze leftovers for up to 3 months. The beans and onions will be softer after thawing. Thaw it in the fridge overnight.

Vegan Green Bean Casserole FAQs