Green Bean Casserole
This green bean casserole is another amazing recipe from The Friendly Vegan Cookbook and we are very excited for you to add it to your favorite casserole repertoire. It’s one of those comforting dishes that can take you back to childhood holiday memories as soon as you get a taste.
I wrote The Friendly Vegan Cookbook with Michelle Cehn, founder of World of Vegan, and we worked hard to recreate the most classic and loved recipes using only plant-based ingredients, for you to share with your friends and family. Grab a copy, cook away, and let us know which are your favorite recipes.
This Vegan Green Bean Casserole Is:
- The perfect holiday side dish.
- Very creamy.
- A healthy twist on the classic Thanksgiving side dish.
- Plant-based and vegan.
- Easy to make and a crowd pleaser!
Creamy Casserole
This Green Bean Casserole is the miracle you’ve been hoping for, sure to please everyone at the table. It’s super simple, easy to make, and absolutely delicious. Without the need for dairy-based cream, this casserole is as creamy as gets. A perfect and delicious side dish to entertain your family over the holidays.
But make no mistake, this comforting casserole doesn’t have holiday exclusivity. It would be a perfect recipe to make any time (especially during the colder months) and we encourage you to! Plus, if you are eating a few portions of veggies while at it, then it has a year-round free pass, right?
If you’re one of those anti-green beans souls, please let us know if you tried this recipe! We'd love to hear about your experience.
The Secret is in the Crispy Onions
The creamy sauce and 'cheesy' flavor are reasons enough to fall in love with this Green Bean Casserole but what elevates it the most are the salty and crispy onions on top. These little crunchers are absolutely delicious and can become the topping of many different dishes if you’re feeling creative. You can find them at Trader Joe’s, Sprouts, and other grocery stores. Beware, they are addictive.
The Ingredients and Substitutes
- Green Beans: 2 pounds, fresh
- Vegetable Broth: 3 cups, divided (or equivalent amount of vegetable bouillon and water)
- Cashews: ½ cup, raw
- Salt: ¼ teaspoon
- Black Pepper: ½ teaspoon, ground
- Vegan Butter: ½ cup
- Onion: 1 small, diced
- Button Mushrooms: 2 cups, sliced or diced
- Garlic: 4 medium cloves, roughly chopped
- Flour: ½ cup, all-purpose
- Crispy Fried Onions: 2 cups (we use store-bought)
How to Make Green Bean Casserole
Keep scrolling to the recipe card for the complete list of ingredients and recipe 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 icecold 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).
- Melt the vegan butter in a large pot over mediumhigh heat. 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.
What Should I Serve with the Green Bean Casserole?
This green bean casserole is the perfect side dish for your meat-free Thanksgiving spread. It is honestly perfect at any vegan holiday feast or even as a weekly dinner side dish. Pair it with your other favorite plant-based side dishes or main dishes.
FAQs
Can I make this green bean casserole ahead of time?
Yes, you can put the ingredients together and then bake it when you are ready to eat it.
Is this green bean casserole gluten-free?
You would have to use a gluten-free version of the crispy onions and gluten-free flour to make this a gluten-free recipe.
Can I use frozen green beans instead of fresh?
Yes, you can! I suggest letting them thaw a bit before using.
How should I reheat my leftover green bean casserole?
It reheats best in the oven. You can even throw on some fresh crispy onions before popping it in the oven.
More Delicious Side Dish Recipes You’ll Love
Photos by Zhoro Apostolov
Green Bean Casserole
Ingredients
- 2 pounds fresh green beans
- 3 cups vegetable broth (or equivalent amount of vegetable bouillon and water), divided
- ½ cup raw cashews
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup vegan butter
- 1 small onion diced
- 2 cups button mushrooms sliced or dicced
- 4 medium cloves of garlic roughly chopped
- ½ cup all-purpose flour
- 2 cups 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 high-powered 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 saute 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 x 13 inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20 minutes.
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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