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!
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 in Vegan Green Bean Casserole
- Unsalted cashews
- Vegetable broth
- French string beans (haricots verts) or regular green beans – 1.5 pounds
- Olive oil
- All-purpose flour
- Soy sauce
- White wine vinegar
- Salt and pepper
- Crispy fried onions – I used a store brand, found near the salad dressings
How to Make Vegan Green Bean Casserole
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.
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.
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 vegan green bean casserole?
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 zap it in the microwave for 1-2 minutes.
Other recipes you may enjoy
- Green Beans Almondine
- Vegan Stuffed Squash with Miso Maple Gravy
- Pasta with Creamy Vegan Butternut Squash Sauce
Vegan Green Bean Casserole
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
- 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.
- To soak cashews quickly, soak in boiled water for about 20 minutes.
- 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.
- 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.
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