If you are looking for a delicious green bean casserole without dairy to serve on Thanksgiving, you’re going to love this vegan green bean casserole. It is still creamy and indulgent while also being totally vegan.
There are so many reasons you may need to have a few vegan options at Thanksgiving dinner. Maybe you went vegan this year or you have a couple of friends or family members who are eating plant-based. If that’s the case, you can still serve your favorite dishes but with a few tweaks. Everyone is sure to fall in love with this flavorful vegan green bean casserole recipe.
Instead of cream of mushroom soup, you will use fresh mushrooms, flour, and non-dairy milk to make a creamy mushroom sauce for the green beans. Luckily, the classic french fried crispy onions are already vegan so no need to make your own!
Ingredients You’ll Need
- Green Beans: we like to use fresh green beans, but you can substitute with frozen green beans. Canned green beans will also work, just make sure to read through the recipe notes as the method changes slightly.
- Mushrooms: I used baby portobello mushrooms but cremini or white button mushrooms would work as well.
- Non-Dairy Milk: to make this a dairy free green bean casserole, you’ll want to use a non-dairy milk – I like soy milk or cashew milk. Just make sure it is unflavored and unsweetened!
- Vegan Butter: we like to use a bit of vegan butter when making the mushroom cream sauce for this casserole, but you can substitute with olive oil if you prefer.
- All Purpose Flour: you’ll need a bit of flour to thicken the mushroom sauce.
- French Fried Onions: the French’s brand of crispy fried onions is already vegan so need to make any swaps here!
How to Make Vegan Green Bean Casserole
Steam the green beans: add the green beans to a saucepan lined with a steamer basket and steam until fork tender, about 5-7 minutes. You can also do this in the microwave – just add green beans to a microwave safe bowl, add 2-3 tablespoons of water, cover with a plate and microwave for 4-6 minutes.
Make a creamy mushroom sauce: in a large oven safe skillet over medium heat, melt the butter and saute the chopped mushrooms until tender. Stir in the garlic and flour and cook for 1 minute. Stir in the milk, broth, and soy sauce. Bring to a simmer and cook until slightly thickened.
Combine and bake: Stir in the steamed tender green beans and ⅓ cup of the french fried onions. Sprinkle the remaining french fried mushrooms evenly over the top. Bake at 400 degrees Fahrenheit for 11-15 minutes or until bubbly. Allow to cool 5 minutes or so before serving.
- Make it Gluten Free: Use gluten free flour or cornstarch instead of the all purpose flour for the mushroom sauce, tamari instead of soy sauce, and buy a gluten free brand of french fried onions.
- Using Canned Green Beans: if using canned green beans you can skip the steaming step. Make sure to drain them well.
- Make Ahead: prepare the green bean casserole up until the baking step but don’t add the french fried onions on top. Add casserole filling to a bowl or simply cover your skillet with plastic wrap and store in the fridge until ready to make.
- One Pan Recipe: if you have an oven safe skillet or cast iron skillet, you can do the stovetop and oven cooking in the same dish. However, if you don’t have an oven safe skillet – transfer the green bean mixture to an 8×8 inch casserole dish, then top with the fried onions and bake.
- How long does green bean casserole last in the fridge? You can store cooked green bean casserole covered with plastic wrap or transferred to an airtight container for 3-4 days.
- How to Freeze Green Bean Casserole: transfer cooked casserole to an airtight container and store in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight before reheating.
Yes! You can make green bean casserole with canned green beans. (In fact, my husband prefers it with the canned ones.) Just drain the green beans well and skip the steaming step in this recipe since they don’t need any extra cooking to be tender.
Yes! Frozen green beans work very well in green bean casserole. No need to thaw them either – just throw them in the steamer or microwave before adding them to the mushroom cream sauce.
Yes, this green bean casserole can be assembled 1-2 days in advance. When making it ahead of time, don’t add the crispy onions until just before baking. Otherwise, they get soggy when stored on top of the casserole.
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Vegan Green Bean Casserole
- 1 lb green beans, trimmed and cut into 1" pieces
- 2 tablespoons vegan butter
- 8 oz package baby portobello mushrooms, chopped
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 1 1/2 cups unsweetened, unflavored non-dairy milk
- 1/2 cup vegetable broth
- 1 teaspoon soy sauce
- 1 package (6 oz) French crispy fried onions
- Preheat the oven to 350 degrees Fahrenheit.
- Add green beans to a saucepan lined with a steamer basket and steam for 5-7 minutes or until fork tender.
- Melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes. Add the garlic and cook for another minute.
- Sprinkle flour evenly over the mushrooms and stir to combine until flour is no longer dry. Add the milk, broth, and soy sauce. Bring to a gentle simmer for 5 minutes or until thickened slightly
- Stir in the steamed green beans and 1/3 cup of the French fried onions. (Transfer to an 8×8 inch baking dish if you don't have an oven safe skillet.) Add the rest of the onions as a layer on top. Bake for 11-15 minutes or until bubbly. Allow to cool 5 minutes before serving.