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Vegan Green Bean Casserole (Gluten-Free Optional)

Vegan Green Bean Casserole with fresh green beans, homemade dairy-free mushroom cream sauce, and crispy onions. A Thanksgiving staple.
4.3 from 3 votes
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Author: Sarah Sullivan

Ingredients

For the Green Bean Casserole

  • 1 pound green beans or about 4 cups, ends trimmed, cut in half
  • 1 tablespoon olive oil or vegan butter
  • 16 oz white or brown mushrooms sliced
  • 1 white or yellow onion chopped
  • 4-6 cloves garlic minced
  • 3 tablespoons vegan butter
  • 1/4 cup all-purpose flour
  • 1 cup vegetable broth (recommended: chicken-style vegan bouillon)
  • 1/2 cup dry white wine or sub extra broth
  • 1 cup cashew cream recipe follows, or sub unsweetened plain plant milk
  • 1/4 teaspoon dried thyme
  • salt and pepper to preference
  • 1 6 oz can French fried onions or prepare crispy baked onions, recipe follows

Cashew Cream

  • 1/2 cup raw cashews soaked 4+ hours
  • 3/4 cup water

Crispy Baked Onions

  • 1 large onion very thinly sliced
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup unsweetened plant milk
  • spray oil

Instructions

Homemade Crispy Baked Onions (Can Sub Store-Bought)

  • Preheat oven to 400°F. Combine flour, spices, salt and pepper in a wide, shallow dish. Pour soy milk into a small bowl.
  • Toss onion slices in soy milk, shake off excess milk and toss in dry mixture to coat.
  • Spread onions on a lined baking tray in one layer. Spray generously with cooking oil and bake for 15 minutes.
  • Remove, toss gently with tongs, and return to oven for 15 more minutes, or until golden brown and crispy. Allow to cool.

Cashew Cream

  • Blend soaked cashews with 3/4 cup water in a high-powered blender until completely smooth.

Prep the Green Beans

  • Bring a large pot of water to a boil. Meanwhile, prepare an ice bath in a large bowl.
  • Blanch green beans for 1 minute. Drain green beans and submerge in an ice bath to stop them from cooking further. Once cooled, drain them and shake off as much excess water as possible. Set aside.

Make the Creamy Mushroom Soup Base

  • Preheat oven to 350°F and grease or butter a medium casserole or 8x8" baking pan.
  • In a heavy-bottomed skillet over medium heat, heat 1 tablespoon olive oil or vegan butter. Add in sliced mushrooms and sprinkle with salt to draw out moisture. Sauté for 5-8 minutes, or until most of the excess liquid has cooked off.
  • Add in diced onions and sauté for an additional 3-5 minutes, until the mixture begins to brown. Add in minced garlic and sauté for another minute.
  • Add in 3 tablespoons vegan butter and stir to melt and coat vegetables.
  • Sprinkle flour over mixture and cook for 1-2 minutes, stirring constantly. The flour mixture may stick to the bottom of your pan slightly; this is okay! It'll produce a lot of flavor.
  • Add white wine to deglaze, scraping and stirring any browned bits from the bottom of the pan.
  • Stir in broth and cashew cream/plant milk and bring to a boil. Reduce heat and simmer until thickened. Add in fresh or dried thyme. Remove from heat. Taste and season with salt and pepper to preference.

Assemble the Green Bean Casserole

  • Stir in the blanched green beans, as well as half of a 6 oz container of French fried onions (if using). Reserve the rest to top the casserole.
  • Transfer to prepared baking pan or casserole dish and bake in preheated 350°F oven for 30-35 minutes, until bubbly.
  • Top with remaining French fried onions, or the crispy baked onions if you made them from scratch. Enjoy!

Notes

Gluten-free. Simply substitute in white rice flour (or a 1:1 gluten-free all purpose flour blend) in for the flour in the roux. Simple Truth Organic French Fried Onions are gluten-free (available at Kroger family stores).
Cashew Cream Substitutes.
  • Your favorite unsweetened, plain plant milk. Ideally one that you know will taste good in a savory context. I find some brands taste really good in smoothies or desserts, but taste a little "off" in savory dishes.
  • A vegan heavy cream substitute. Silk's Dairy-Free Heavy Whipping Cream Alternative, or Country Crock Plant Cream, are two options.
  • Vegan sour cream. Mix 1/2 cup vegan sour cream with 1/2 cup water to thin it out to use as your cream substitute.
Canned or frozen green beans. If you're short on time or space in your kitchen, you can sub in canned or frozen green beans. If using frozen, thaw them out in the fridge overnight and drain them very well before adding them to the casserole.
White wine. Use a dry white wine such as a Sauvignon Blanc, Chardonnay, or Pinot Grigio. You can check that the wine is vegan-friendly using Barnivore. If you prefer not to cook with wine, you can sub in an equal volume of extra veggie broth.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.