Vegan Green Bean Casserole

It’s that time of year where we’ve all got our minds on one thing: Thanksgiving recipes! Well, ALL the cozy fall foods, actually. One of my favorite Thanksgiving side dishes is this Vegan Green Bean Casserole!

Think classic green bean casserole, but add in the delicious flavors of freshly minced garlic and wholesome mushrooms. A creamy and savory cashew sauce brings the whole dish together, topped off with the fresh and festive flavors of rosemary along with the crunch of crispy fried onions. This Vegan Green Bean Casserole is the combination of comfort food and next-level flavors that will leave you and your guests impressed!

RELATED: Baked Mixed Vegetable Casserole

Ingredients

The ingredients for this recipe are simple and easy to find. Here’s what you’ll need to make vegan green bean casserole:

Green Beans – Whole, fresh green beans work best for this casserole recipe. However, frozen green beans work, too!

Avocado Oil – Both avocado oil or olive oil are great options.

Garlic – I used minced garlic, but garlic powder works in this recipe as well.

Mushrooms – Wholesome mushrooms take this recipe to another level! Feel free to use any type of mushrooms.

Cashew Butter – The base of the cream sauce is cashew butter. Other options include almond butter or a mixed nut butter!

Broth – Vegetable broth adds so much flavor to this savory casserole!

Unsweetened Almond Milk – Unsweetened almond milk or cashew milk are both great options for the cream sauce. Other types of milk should work too, just make sure that they are “unsweetened” to avoid adding a sweet flavor to the recipe!

Whole Wheat Flour – Whole wheat or all-purpose flour help to thicken the sauce. Easily make this recipe gluten-free with a 1-to-1 gluten-free flour replacement!

Rosemary – Fresh rosemary, washed and torn into small pieces, add so much flavor to this Vegan Green Bean Casserole. You can also use dried rosemary or simply garnish with rosemary instead!

Crispy Onions – The crispy onions in this recipe truly bring it to life. That extra crunch at the end is a total must! I used these vegan crispy onions, but you can also make your own.

How to Make Vegan Green Bean Casserole

One of my favorite things about this recipe is how EASY it is to make. Aside from cooking the green beans at the beginning, it’s all made in a single oven-safe pan or skillet! Here’s how to make the best Vegan Green Bean Casserole:

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1. Boil the washed and cut green beans, then drain.
2. Sauté the green beans in a skillet.
3. Add in the mushrooms and continue to cook.
4. Whisk together the cashew cream sauce.
5. Add flour over veggies.
6. Pour the cream mixture over the entire skillet, letting it simmer and thicken while mixing.
7. Remove from heat and mix in rosemary.
8. Add crispy onions on top and bake!

TIP: Don’t have an oven safe skillet? You can cook the vegetables in a non-stick pan and then transfer it to a casserole dish for baking instead!

Storing This Recipe

Vegan Green Bean Casserole is best served fresh, if possible! However, you can always store leftovers in an airtight container. Let it cool completely and keep in the refrigerator for 3-5 days!

Thanksgiving Recipes You’ll Love

• Creamy Garlic Mashed Red Potatoes
• Roasted Butternut Squash & Garlic Quinoa
• Vegan Cranberry Ginger Crumble Fruit Bake
• Pomegranate Pecan Salad w/ Cinnamon Apples
• Healthy Apple Crisp Recipe

More Vegan Side Dish Recipes

• Roasted Chickpea Fall Salad
• Fall Veggies & Rice Harvest Bowls
• Sweet Potato Soup
• Vegan Loaded Mashed Potato Bowls
• Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto

Did you make this recipe? Be sure to give it a rating below and tag your photos  @jar.of.lemons!