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Vegan Green Bean Casserole

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This gorgeous, creamy Vegan Green Bean Casserole is the perfect addition to your plant-based holiday meal. Made with fresh green beans and without canned soup or mushrooms, this easy side dish is a crowd pleaser!

If you’re looking for more side dish ideas, you might like my Roasted Potatoes and Green Beans!

a wooden spoon taking a scoop of vegan green bean casserole

Vegan Green Bean Casserole

Are you a vegan or vegetarian that dislikes mushrooms, or someone that just needs to avoid dairy? If so, this vegan green bean casserole is for you. With tender-crisp green beans, a beautiful creamy vegan sauce and a crispy topping, you and your guests will love this easy side dish!

This version doesn’t use soup as a base for the sauce, but I do use one shortcut store-bought ingredient: crispy fried onions. I want my holiday sides to be easy as possible, so I can focus my time on the main dish. That’s the type of food you’ll find on this website: shortcuts here and there, but mostly healthy and mostly from scratch!

Ingredients

Here’s an overview for what you need to make Vegan Green Bean Casserole. See the recipe card below for all the details!

  • Unsalted cashews – the base of the creamy sauce
  • Vegetable broth
  • French string beans (haricots verts) or regular green beans – 1.5 pounds
  • Olive oil
  • Shallot
  • Garlic
  • All-purpose flour – to thicken the sauce
  • Soy sauce
  • White wine vinegar
  • Salt and pepper
  • Crispy fried onions – I used a store brand, found near the salad dressings
vegan green bean casserole in a white dish viewed from overhead

How to make it

Step one: Prep the oven and Make the cashew cream

  • Preheat the oven to 350 °F and lightly grease a 2.5-quart (2.3 litre) casserole dish. Bring a large pot of heavily salted water to a boil.
  • Blend the soaked cashews and 1 cup of vegetable broth in a high speed blender, until smooth and creamy.

Step Two: blanch the string beans

  • Once the salted water is boiling, add the string beans and cook for 2-2.5 minutes until tender crisp. If using regular green beans you may need to cook for up to 4 minutes.
  • While the beans are cooking, prepare an ice bath in a large bowl. I use a full tray of ice cubes and enough water to submerge the beans. Once the beans are done cooking, drain and place in the ice bath.

Step three: Prepare the vegan cream sauce

  • In a large non-stick skillet, heat olive oil over medium heat. Sauté the shallot until turning translucent, then add the garlic and continue to sauté for another 30 seconds until fragrant, stirring continuously. Sprinkle the flour over the shallot/garlic mixture and stir until they’re well coated.
  • Slowly whisk in the 1 1/4 cups of vegetable broth. We want to ensure the flour gets well dispersed in the broth so it thickens the sauce and doesn’t clump. Add the soy sauce, white wine vinegar and salt/pepper. Continue to whisk until thickened (about 4 minutes in total from when you started whisking).
  • Add the cashew cream and stir until well combined.
vegan cashew cream sauce for green bean casserole

Step four: Assemble the casserole and bake

  • Drain the green beans from the ice bath and add to the skillet with the cream sauce. Gently toss the beans until they’re well coated (I use silicone tongs to make this easier). Transfer to the greased casserole dish, top with crispy fried onions and bake for about 20 minutes or until the edges are starting to turn golden.

Frequently asked questions

Can vegan green bean casserole be made ahead of time?

Yes! To make ahead, follow the instructions up until assembly, but don’t top with the crispy fried onions. Allow the casserole to cool, then cover and store in the refrigerator for up to 3 days. When you’re ready to bake, top with the crispy fried onions and bake uncovered in the oven for about 25 minutes, or until the edges start to turn golden brown.

How do I reheat it?

If reheating in the casserole dish, cover with tin foil and bake in the oven at 350 °F for 20-30 minutes, until heated through. If reheating individual portions, you can microwave it for 1-2 minutes.

vegan green bean casserole on a white plate in front of a white casserole dish

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a wooden spoon taking a scoop of vegan green bean casserole

Vegan Green Bean Casserole

Laura Lawless, BASc
This gorgeous, creamy Vegan Green Bean Casserole is the perfect addition to your plant-based holiday meal. Made without canned soup or mushrooms, this easy side dish is a crowd pleaser!
5 from 2 votes
Servings 6
Calories 202
Prep Time 10 mins
Total Time 40 mins

Ingredients

For the cashew cream

  • 1/2 cup cashews, soaked (for time-saving tip, see note 1)
  • 1 cup vegetable broth

For the casserole

  • 1.5 pounds french string beans, sliced in half (or regular green beans)
  • 1 tablespoon olive oil
  • 1 large shallot, diced (about 1/3 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/4 cups vegetable broth
  • 2 teaspoons soy sauce
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon sea salt (or to taste)
  • pepper (to taste)
  • 1 cup crispy fried onions

Instructions
 

  • Preheat oven to 350 °F and lightly grease a 2.5-quart (2.3 litre) casserole dish. In a large pot, bring heavily salted water to a rolling boil.
  • Make the cashew cream. Add the soaked cashews and 1 cup of broth to a high speed blender and blend until smooth and creamy.
  • Make the string beans. Once the water is boiling, add the string beans and cook for 2-2.5 minutes (see note 2 if using regular green beans). In a large bowl, prepare an ice bath (I use a full tray of ice cubes and enough water to submerge the cooked beans). When the beans are done cooking, drain immediately and transfer the cooked beans to the ice bath.
  • Make the vegan cream sauce. In a large non-stick skillet, heat the olive oil over medium heat. Add the shallot and sauté until turning translucent. Add the minced garlic and continue to sauté for another 30 seconds, until fragrant. Sprinkle the flour over the shallot and garlic and stir until the shallots are well coated, then slowly whisk in the broth so the flour is well distributed and starts to thicken the sauce. Add the soy sauce, white wine vinegar and sea salt. Continue to whisk as the mixture thickens (total whisking time will be 3-4 minutes). Add the cashew cream and stir until well combined.
  • Assemble and bake the casserole. Drain the beans from the ice bath and add them to the skillet with the cream sauce. Carefully toss until the beans are evenly coated (I use silicone tongs to make this easier), then transfer the mixture to the greased casserole dish. Top with the crispy fried onions and bake for about 20 minutes or until the edges are starting to turn golden.

Notes

  1. To soak cashews quickly, soak in boiled water for about 20 minutes.
  2. To substitute regular green beans, blanch for about 4 minutes (or until tender, but still crisp) and proceed with the rest of the recipe as directed.
  3. This casserole can be made up to 3 days ahead of time. Assemble the casserole as directed, but leave off the crispy fried onions and don’t bake. Store covered in the refrigerator. When your’e ready to bake it, top with the crispy fried onions and bake for about 25 minutes or until heated through and the edges are turning golden. 

Equipment

Blender
Scoop Colander
Frying Pan
2.5 qt Casserole

Nutrition Estimate

Calories: 202kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Sodium: 588mg | Potassium: 330mg | Fiber: 4g | Sugar: 5g | Vitamin A: 887IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 2mg
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Portrait of Laura Lawless in a green sweater standing in front of white shelving filled with food photography props.

Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating




9 Comments

  1. Melissa C says:

    5 stars
    Thank you for posting this recipe. It’s so refreshing to find people offering vegan recipes that aren’t mushroom dependent. Just because we eat plants doesn’t mean we like mushrooms (or coconut…)! The taste is spot on, but I did cook my green beans a bit longer since I like them on the softer side. I’ve also tried this with sunflower butter (1/4 cup) in place of the cashews and it was awesome as well. Thank you, thank you, thank you!

    1. Laura Lawless, BASc says:

      You’re welcome! So glad you enjoyed it. And it’s great to know that sunflower butter works too!

  2. Elizabeth says:

    5 stars
    Loved this recipe, as I personally hate cream of mushroom soup which is traditionally used. Super simple to put together with ingredients already in my pantry. It was a hit at Thanksgiving with non-veg eaters and got a request to make it again for Christmas!!

    1. Laura Lawless, BASc says:

      So happy to hear you enjoyed it, Elizabeth. Thanks for leaving a review and Merry Christmas!

  3. Hi there! Making this in preparation for Thanksgiving this year ๐Ÿ™‚ how long should the cashews be soaked for? Overnight? So excited for this recipe! Will post results ๐Ÿ™‚

    1. Laura Lawless, BASc says:

      Hi Sara, yes, you can soak them in the fridge overnight, or boil water in the kettle and soak in hot water for at least 20 minutes. Hope you enjoy it!

  4. Sharon Klein says:

    Can this recipe be modified to add mushrooms? If so, would I pound be good?

    1. Laura Lawless, BASc says:

      Hi Sharon, I don’t see why not, though I haven’t tried it myself. I’d start with a cup of chopped mushrooms and go from there!

      1. Thank you!