If you’re looking for the best vegan green bean casserole, this creamy, homemade version is the perfect holiday side dish. Made without canned soup, dairy or cashews, it delivers all the comforting flavour of the classic recipe using simple, wholesome ingredients instead.
A rich mushroom sauce, crisp green beans and a golden topping of crispy fried onions make this casserole every bit as satisfying as the traditional version. It’s perfect for Thanksgiving, Christmas or any family roast dinner.
One of my favourite things about this recipe is that nobody ever guesses it’s vegan. I’ve served it at Thanksgiving, and even people expecting the classic version happily went back for seconds. It’s proof that you don’t need canned soup or dairy to make an unforgettable green bean casserole.
Best of all, it comes together in around 30 minutes with just 10 minutes of hands-on prep, making it an easy side dish when you’re juggling the rest of your holiday meal.
If you’re looking for a green bean casserole without canned soup, this homemade version delivers all the creamy comfort of the classic using simple pantry ingredients instead.
Why This Vegan Green Bean Casserole Works
One of the biggest reasons people are disappointed by vegan green bean casserole is that it often lacks the rich, creamy flavour of the traditional version. This recipe keeps everything people love about the classic while skipping the dairy, canned soup and unnecessary ingredients.
A Homemade Creamy Mushroom Sauce
Instead of relying on canned cream of mushroom soup, this recipe uses a simple homemade mushroom sauce made with fresh mushrooms, non-dairy milk and flour. It’s rich, creamy and full of flavour without tasting heavy.
Crispy Fried Onions
No green bean casserole is complete without a generous topping of crispy fried onions. They add the perfect crunchy texture and savoury flavour that makes every bite irresistible.
Proper Seasoning
One of the biggest reasons vegan recipes can fall flat is under-seasoning. Garlic, thyme, rosemary, salt and pepper work together to build layers of flavour, creating a casserole that’s every bit as comforting as the traditional version.
Fresh or Frozen Green Beans
Fresh green beans give the casserole a vibrant colour and slightly firmer texture, while frozen green beans are a great time-saving option for busy holiday cooking. Both work beautifully in this recipe.
Perfect for the Holidays
Whether you’re serving it at a Vegan Thanksgiving, Christmas or a fall vegan roast dinner, this casserole is always a crowd-pleaser. It’s creamy, comforting and satisfying enough that most people won’t even realise it’s completely dairy-free.
Why You Will Love This Vegan Green Bean Casserole Recipe
- No canned soup needed. A rich homemade mushroom sauce gives this casserole all the creamy comfort of the classic recipe using simple pantry ingredients.
- Naturally dairy-free and easy to make nut-free. Perfect for serving guests with different dietary needs without sacrificing flavour.
- Ready in around 30 minutes. With less than 10 minutes of hands-on preparation, it’s an easy side dish for busy holiday cooking.
- Made with everyday ingredients. You don’t need any unusual vegan substitutes or complicated techniques to make a delicious green bean casserole from scratch.
- A crowd-pleasing holiday favourite. Even guests who aren’t vegan will love the creamy filling and crispy onion topping.
- A creamy dairy-free green bean casserole. This recipe has all the comforting flavour of the classic version without any dairy or canned soup.
- Perfect for Thanksgiving and Christmas. This comforting casserole is an easy Christmas side dish that pairs beautifully with all your favourite holiday mains.
How to Make a Creamy Vegan Green Bean Casserole
One of the best things about this recipe is that you don’t need canned cream of mushroom soup to create a rich, creamy casserole.
Instead, you’ll make a simple homemade mushroom sauce using fresh mushrooms, flour, non-dairy milk and water. As the sauce cooks, the flour thickens it into a creamy base that coats every green bean perfectly.
For the creamiest results, choose an unsweetened plant milk with a richer texture. Oat milk is my favourite because it creates a smooth, velvety sauce and is naturally nut-free. Unsweetened almond or cashew milk also work well if you don’t need the recipe to be nut-free.
The result is a creamy green bean casserole that’s every bit as comforting as the classic version, without relying on canned soup.
How To Make Vegan Green Bean Casserole
This vegan green bean casserole comes together in around 30 minutes, making it an easy side dish for Thanksgiving, Christmas or any family dinner.
Start by bringing a large pot of salted water to a boil. Trim and halve the fresh green beans, then cook them for about 5 minutes until they’re bright green and just beginning to soften. Drain well and set aside.
Tip: If you’re short on time, you can substitute 16 ounces of frozen green beans and skip this step.
Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook for 2–3 minutes until softened and fragrant.
Add the mushrooms and continue cooking until they’ve released their moisture, reduced in size and started to brown. This helps concentrate their flavour and prevents the casserole from becoming watery.
Sprinkle over the flour and stir until the vegetables are evenly coated. Gradually pour in the water and non-dairy milk, stirring constantly until smooth.
Cook for a few minutes until the sauce thickens enough to coat the back of a spoon. If it’s still too thin, whisk in an extra tablespoon of flour at a time until you reach your desired consistency.
Season with the salt, pepper, thyme and rosemary, then stir in the cooked green beans until everything is evenly coated.
Transfer the mixture to your prepared baking dish and sprinkle generously with the crispy fried onions. I usually use about 2 cups, but feel free to add more if you love an extra crunchy topping.
Bake for 15–20 minutes, or until the casserole is bubbling around the edges and the onions are golden brown. Serve warm.
Expert Tips
- Don’t overcook the green beans. Boil them just until they’re beginning to soften. They’ll continue cooking in the oven, so slightly crisp beans give the best final texture.
- Brown the mushrooms properly. Let them cook until they’ve released their moisture and are lightly browned. This creates a richer, deeper flavour and prevents a watery casserole.
- Use unsweetened plant milk. Unsweetened oat, almond or cashew milk all work well. Avoid sweetened varieties, which can affect the flavour of the sauce.
- Taste the sauce before baking. Once the sauce has thickened, taste it and adjust the seasoning if needed. A little extra salt or pepper can make a big difference.
- Don’t skimp on the crispy onions. They add the classic crunchy topping that makes green bean casserole so satisfying.
Can You Make Vegan Green Bean Casserole the Night Before?
Yes! This vegan green bean casserole is a great make-ahead side dish for busy holiday meals.
To prepare it in advance, make the casserole as directed but leave off the crispy fried onions. Cover the baking dish tightly and refrigerate overnight.
When you’re ready to bake, sprinkle the fried onions over the top just before placing the casserole in the oven. This keeps them crisp instead of becoming soft in the fridge.
If you’re baking the casserole straight from the refrigerator, you may need to add an extra 5–10 minutes to the baking time so it’s heated through.
How to Store Leftovers
Store any leftover vegan green bean casserole in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm it in a 350°F (175°C) oven until heated through, or microwave individual portions. If the crispy onion topping has softened, add a handful of fresh fried onions before serving for the best texture.
Classic Vegan Green Bean Casserole
This vegan green bean casserole is a tasty take on the Thanksgiving classic! It is super simple to make and you can make it entirely nut-free. You will never guess that this creamy side dish is dairy-free and only filled with good-for-you ingredients!
Ingredients
- 1 Pound green beans, washed and cut in half (or frozen)
- 2 Tbsp oil
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1 Cup mushroom, chopped
- 3 Tbsp flour (can be gluten-free)
- 1 Cup broth or water
- 1 Cup thick non-dairy milk (almond/cashew/oat/flax)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp rosemary
- 1 tsp thyme
- 2 Cups fried onions
Instructions
Preheat the oven to 400 degrees.
Grease a large baking dish and set aside. 9x13 or 8x8 depending on how many people you are serving.
Fill a large pot with salted water and bring to a boil. Add the green beans and cook for 5 minutes. Drain and place in an ice bath. Skip this step if you are using frozen green beans.
Meanwhile, prepare the creamy sauce for the filling. Heat the oil in a large pan over medium heat. Add the onion and garlic and saute until fragrant. Add mushrooms and cook until mushrooms are brown and reduce in size.
Add the flour and stir to combine. Slowly pour the broth and milk, stirring constantly until incorporated. Cook for 2 more minutes or until thickened. If the sauce doesn't thicken to your liking, add more flour, 1 tbs at a time.
Add salt, pepper, thyme, and rosemary. Add the cooked green beans and toss to combine.
Transfer to the prepared baking dish and top with the fried onions.
Take to the oven and bake for 15-20 minutes or until browned on top.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 152Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 3mgSodium 420mgCarbohydrates 18gFiber 3gSugar 5gProtein 4g
Frequently Asked Questions
Can I Use Frozen Green Beans Instead Of Fresh?
Yes! Frozen green beans are a great time-saving alternative to fresh green beans. You can skip the blanching step and use about 16 ounces of frozen green beans instead. They may need a minute or two longer in the oven if added straight from frozen.
Can I Make Vegan Green Bean Casserole The Night Before?
Yes! Assemble the casserole as directed, but leave off the crispy fried onions until you’re ready to bake. Cover the dish and refrigerate overnight, then add the onions just before baking so they stay crisp.
Why Is My Vegan Green Bean Casserole Watery?
A watery casserole is usually caused by mushrooms that haven’t been cooked long enough or a sauce that hasn’t fully thickened. Cook the mushrooms until they’ve released their moisture and make sure the sauce coats the back of a spoon before combining it with the green beans.
What Is The Best Plant Milk To Use?
Unsweetened oat milk is my favourite because it creates a rich, creamy sauce and is naturally nut-free. Unsweetened almond or cashew milk also work well if you don’t need the recipe to be nut-free. Avoid sweetened plant milks, as they can change the flavour of the casserole.
Can I Make This Vegan Green Bean Casserole Gluten-Free?
Yes! Simply substitute the plain flour with your favourite gluten-free flour blend and use gluten-free crispy fried onions. The rest of the recipe is naturally dairy-free and easy to adapt.
What Should I Serve With Vegan Green Bean Casserole?
This creamy casserole pairs perfectly with other holiday favourites like mashed potatoes, vegan stuffing, cranberry sauce, roasted vegetables and vegan gravy. It’s also delicious alongside a vegan roast or vegan Wellington for Thanksgiving, Christmas or Sunday dinner.
Whether you’re planning your holiday menu or simply want a comforting vegetable dish, this recipe makes an excellent Thanksgiving side dish.
I hope you love this vegan green bean casserole as much as I do! It’s one of my favourite holiday side dishes because it’s creamy, comforting and made completely from scratch without canned soup.
If you make it, I’d love to know how it turned out! Leave a comment below and let me know if you made any changes or served it for Thanksgiving or Christmas. I always enjoy hearing how these recipes become part of your holiday traditions.
You might also love my Vegan Sweet Potato Casserole Recipe!
Easy Vegan Mushroom Wellington Recipe