Is there anything better than vegan green bean casserole? Creamy green bean filling topped with crispy onion straws.
Normal green bean casserole is NOT vegan and is loaded with quite a lot of crap. This healthy green bean casserole uses no dairy products at all and all the bad stuff is gone, but it still tastes 100% delicious! This is also a vegan green bean casserole without canned soup.
I have brought this dish to Thanksgiving and nobody knew or even questioned that it wasn’t made “the normal way.”
The key to making yummy tasting vegan food is to still use all the good parts such as the onion straws and a creamy filling. The second tip is to spice and season it to perfection!
The seasonings is the way that many vegan dishes fall flat and why people often complain or don’t like them as much. This no-dairy green bean casserole fits both of these tips and is really delightful to make and eat.
This easy green bean casserole is the ultimate Vegan Thanksgiving side dish! Of course, you can make it and eat it any time of year, but it is typically thanksgiving food!
Interestingly enough, this recipe has NO cream of mushroom soup and NO cashews. If you are looking for a healthy vegan green bean casserole without canned soup, this is it!
Many vegan green bean casseroles call for nuts. I like to give you the option to make this recipe completely nut-free if you want!
This recipe whips up quickly and only takes 20 minutes to bake and a few minutes to prepare.
I would say the whole thing can be prepared pretty quickly in under 30 minutes, including the baking time with less than 10 minutes active time.
Why You Will Love This Vegan Green Bean Casserole Recipe
- It whips up super quickly. This dairy free green bean casserole requires only 10 minutes of prep time! This means that it can cook while you are doing other things and preparing your Thanksgiving feast.
- It is nut-free and dairy-free. Many vegetarian green bean casseroles use nuts, making them unfriendly to people with nut allergies. This recipe is not only dairy free, but nut free, so that all can safely enjoy making green bean casserole vegan!
- There are no weird ingredients. The goal of this dish is to allow the flavors of the green beans, creamy mushrooms, and onion straws to shine! As a result, there are very few weird ingredients. This means that aside from buying a few things, you probably already have everything required to make this dish right in your house.
- Perfect for picky eaters! If your kid is a picky eater, making this green bean casserole vegan is perfect. Kids love crispy onion straws and the creamy nature of this dish. And you get to sneak in a green veggie!
How To Make The Vegan Green Bean Casserole Creamy
So! How do we make green bean casserole vegan, but still creamy, without using canned cream of mushroom soup?
First, I am just not a fan of using canned soup when there are easier alternatives!
All you need is one cup of mushrooms, some flour to thicken it, and water and non-dairy milk!
Saute your mushrooms and add in the flour/water/milk and you are done! You have a lovely and thick filling that is incredibly healthy and not from a can!
When choosing the type of non-dairy milk, you should think of thicker plant milks. You do not want a thin milk like rice milk if you can avoid it.
My favorites are almond, cashew, flax, or oat milk as these are all thicker non-dairy milk options.
If you are nut-free, feel free to simply use oat milk as it is perfect and makes a creamy and delicious filling for making this green bean casserole vegan and perfectly creamy.
How To Make Vegan Green Bean Casserole
Making this vegan green bean casserole has never been easier!
It only takes about 10 minutes to whip up your filling and then 20 minutes to bake so you will have one of the best Thanksgiving sides in no time!
First, you are going to fill a large pot with salted water and bring it to a boil. You are going to want to cut your green beans in half and cook them for 5 minutes until slightly soft.
For this recipe, I use 1 pound of fresh green beans. If you want to skip this step, you can use 16oz of frozen green beans to save some time.
To prepare the creamy filling, simply heat oil in a large pan over medium heat and add the onion and garlic and saute until fragrant, usually a few minutes.
Then add in the mushrooms and cook for a few minutes until the mushrooms are slightly brown and reduce in size.
Next, add in the flour and stir until all of the veggies are coated. This is how we make green bean casserole dairy free without canned cream of mushroom soup! The flour acts to thicken the sauce.
Next, slowly pour in your water and milk combination and stir until incorporated.
Cook for a few minutes until the sauce is thickened.
If your sauce isn’t as thick as you want, add more flour, 1 tablespoon at a time, until it achieves the consistency you are looking for.
Season with salt, pepper, thyme, and rosemary or the spices of your choice! Remember, using seasonings often is the best way to make a dairy free green bean casserole taste like the real thing.
Add the green beans and toss until the mixture is well combined.
Transfer your mixture to the prepared baking dish and top with the fried onions.
I recommend 2 cups of fried onions but you are welcome to add more! I usually just buy mine from the store. Health food stores such as Whole Foods have healthier fried onions!
Take your vegan green bean casserole to the oven and bake it for about 15-20 minutes or until browned on top! That is all you have to do to make the tastiest vegan side dish ever!
Tips For Making The Casserole The Night Before
If you want to save time, you can make this vegan green bean casserole the night before, or even a few days before!
Follow the instructions for this recipe up until it comes to topping it with the crispy fried onions. You will skip this step.
Wrap your finished green bean casserole in the casserole dish with foil or plastic wrap and put it in the fridge.
The next day, take it out, top it with crispy onion straws, and bake until golden brown.
You can freeze this dairy free green bean casserole as well! Follow the same instructions, but you will have to let it defrost on the counter and cook it for about 40-60 minutes because it will be coming out of the freezer.
Either way, it is quick and easy to make this yummy Thanksgiving classic in advance!
Did You Try This Recipe?
If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!
- 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
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.
Amount Per Serving Calories 152Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 3mgSodium 420mgCarbohydrates 18gFiber 3gSugar 5gProtein 4g