Classic Vegan Green Bean Casserole
Published: September 18, 2020
Modified: November 5, 2024
This vegan green bean casserole is so rich and creamy, no one will guess it's vegan! But this version is even tastier than the classic, because it's made with fresh green beans and a from-scratch mushroom cashew sauce that packs a ton of flavor. It's also super easy to make and has a make-ahead option for busy holidays.
Holiday meals are all about the delicious side dishes, and this vegan green bean casserole is one you won't want to miss. Even if you haven't loved green bean casserole in the past, give this dish a try, because it's so much better than the classic!
Its mushroom soup is made with fresh mushrooms, cashew cream, coconut aminos, nutritional yeast, and vegetable broth, so it has all the flavor you want. Top it with your favorite crispy fried onions to take it to the next level!
Ingredient Notes & Substitutions
If you're wondering whether you can use frozen green beans or where to find crispy fried onions, this is the section for you! If you have questions that aren't answered here, feel free to leave a comment and I'll respond as soon as I can.
green beans: I prefer fresh for the best flavor, but you can use frozen if they're not available. If you use frozen, you can skip blanching (boiling and cooling) the green beans. While blanching is optional, I recommend it if you have fresh green beans because it creates a tender-crisp texture and helps the green beans retain their bright color.
onion: A yellow, sweet, or white onion would all be perfect here.
baby bella mushrooms: Also known as cremini mushrooms. You could also use white mushrooms if you prefer.
coconut oil: Used for cooking the veggies; you can also use olive oil or any other oil you like for cooking.
raw cashews: These create the creamy texture for the mushroom soup.
low-sodium vegetable broth: You can buy store-bought, use bouillon cubes, or make your own. If you can't find a low-sodium version, don't add salt until you've tasted the sauce.
coconut aminos: Usually pretty easy to find in stores like Trader Joe's or Whole Foods, coconut aminos have a similar flavor profile to soy sauce, but it's less salty and gluten-free. You can also use low-sodium soy sauce if you prefer.
nutritional yeast: Adds a cheesy, savory flavor to the mushroom soup. This is also pretty easy to find at Whole Foods or Trader Joe's in the baking or seasoning section.
salt and pepper: Add to taste.
french fried crispy onions: Usually available seasonally at grocers like Trader Joe's and Whole Foods, and I've found them year-round at Target and bigger chain local grocery stores.
Make-Ahead Option and Leftovers
The holidays can get busy quickly, so it can be helpful to make this green bean casserole a day in advance. To do that, follow the instructions as usual, but don't bake the casserole. Instead, cover it and refrigerate it.
On the day you're ready to serve it, bake it as directed, allowing a few extra minutes since it will be colder from the refrigerator.
If you have leftovers, you can store them in an airtight container in the refrigerator for 3 to 5 days. This vegan green bean casserole freezes well, too. Just put it in a freezer-safe container or bag for up to 3 months.
To reheat, defrost overnight in the refrigerator (if frozen), then reheat in a small pan on the stove over medium-low heat. You may need to add a bit of non-dairy milk so it doesn't get too dry. You can also reheat in the oven at 350°F (180°C) until it's heated through (about 12 to 15 minutes).
How to Serve Vegan Green Bean Casserole
Vegan green bean casserole is traditionally served as a vegan Thanksgiving side dish, but this dish is so delicious and easy to make that I could eat it any time of year.
If you're planning to make this for the holidays, it's great paired with a main course like lentil loaf. You can also pair it with other holiday side dishes, like:
For even more ideas, check out my Thanksgiving recipes page with appetizers, desserts, and hot chocolate.
Classic Vegan Green Bean Casserole
Yield10 servings
Prep Time20 minutes
Cook Time58 minutes
Total Time1 hour, 18 minutes
Ingredients
- 1 1/2 lbs. fresh green beans, ends trimmed, chopped into 1 1/2" pieces
- 1 large onion, sliced and quartered
- 8 oz. baby bella (cremini) mushrooms, sliced
- 1/2 tbsp. coconut oil
- 1 cup raw, unsalted cashews, soaked
- 1 1/2 cup low-sodium vegetable broth
- 1 3/4 tsp. coconut aminos or low-sodium soy sauce
- 2 tbsp. nutritional yeast
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 1/4 cup french fried crispy onions (3.5-oz package)
Instructions
Preheat your oven to 350°F (180°C), then grease a 9x13 or 10x15 casserole dish.
Prepare an ice bath with cold water in a large mixing bowl. Then fill a medium saucepan halfway with water and bring it to a boil. Add your green beans and boil for 5 minutes. Immediately drain the green beans and use a slotted spoon to place them in the ice bath to stop them from cooking further.
![Blanched green beans in an ice water bath.]()
While your green beans are boiling, melt coconut oil in a large skillet or saute pan over medium heat. Add the onion and cook, stirring frequently, until the onion just begins to brown (about 8-10 minutes).
![Onions in a saute pan, fried to a light golden brown.]()
Add the sliced mushrooms to the pan, and cook until the mushrooms are soft and the juices have reduced, about 6-8 minutes more. Remove from heat.
![Onions and mushrooms, cooked in a saute pan.]()
Blend soaked cashews, vegetable broth, coconut aminos, nutritional yeast, salt, and pepper in the blender until a smooth and creamy sauce is formed, 2-4 minutes. (If you’re not using low-sodium broth, hold the salt, then add it to taste).
Add your sautéed onions and mushrooms, green beans, and cashew cream to the baking dish, and mix so everything is evenly distributed and the vegetables are coated.
![The uncooked ingredients for green bean casserole assembled in a casserole dish.]()
Bake the casserole at 350°F (180°C) for 35 minutes, then add your crispy fried onions on top and continue baking for another 5 minutes. Allow to cool slightly before serving.
Notes & Hints
To soak your cashews, add them to a saucepan with water, bring to a boil, then turn off the heat and soak for 10 minutes. You can also soak in room-temperature water for 2 hours.
For make-ahead instructions, see the blog post section titled "Make Ahead Option and Leftovers."
Nutrition Data
Serving Size: 1/10 of recipe; Calories: 171; Fat: 10 g.; Saturated Fat: 1 g.; Cholesterol: 0 mg.; Sodium: 263 mg.; Carbohydrates: 16 g.; Fiber: 4 g.; Sugar: 4 g.; Protein: 5 g.; Vitamin A: 120 mcg. RAE; Vitamin B12: 2 mcg.; Vitamin C: 15 mg.; Vitamin D: 0 mcg.; Calcium: 37 mg.; Iron: 2 mg.; Potassium: 410 mg.; Zinc: 1 mg.Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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