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
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:
- Boil the washed and cut green beans, then drain.
- Sauté the green beans in a skillet.
- Add in the mushrooms and continue to cook.
- Whisk together the cashew cream sauce.
- Add flour over veggies.
- Pour the cream mixture over the entire skillet, letting it simmer and thicken while mixing.
- Remove from heat and mix in rosemary.
- 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!
Can I use frozen green beans?
Absolutely! To use frozen green beans, run them under cool water to quickly thaw them out. Steam them in water for about 3-5 minutes, then cut them into halves (if they aren’t already cut). Continue cooking them into the recipe according to the directions below!
Can I use canned green beans?
Yes! To use canned green beans, add them in after you’ve already cooked the mushrooms and added the cream sauce to the skillet. Stir them in and continue the recipe as it calls for in the directions!
Making Crispy Onions w/ Red Onions
Make your own crispy onions with yellow onions or red onions! To do this, simply add very thinly sliced onions on top of the casserole right before baking in the oven. The oven should help crisp them up to add a little bit of crunch to the recipe!
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!
Vegan Green Bean Casserole
- 1 pound green beans (about 4 cups)
- 1/2 cup water
- 1/4 cup avocado oil
- 1 teaspoon minced garlic
- 12 ounces sliced mushrooms
- 1/3 cup cashew butter
- 3/4 cup vegetable broth
- 3/4 cup unsweetened almond milk
- 1/2 teaspoon onion powder
- salt/pepper (to taste)
- 3 Tablespoons whole wheat flour
- 1 teaspoon rosemary
- 1/2 cup crispy onions
- Wash and cut the ends of off the green beans, then cut into halves.
- Add the water to a small pot and bring to a boil.
- Add the green beans and let simmer for about 5 minutes.
- Drain the green beans and set aside.
- Preheat the oven to 375 degrees F.
- Sauté the green beans and garlic in the oil in an oven safe skillet for about 5-7 minutes over medium heat.
- Add in the sliced mushrooms and cook another 5-7 minutes, or until they begin to brown and soften.
- Add salt and pepper to taste.
- While the vegetables are cooking, whisk together the cashew butter, vegetable broth, unsweetened almond milk, onion powder, salt, and pepper.
- Add flour over the vegetables, stirring to coat evenly.
- Pour the creamy sauce over the vegetables and flour, bringing to a simmer and stirring often.
- Allow the sauce to simmer for 3-5 minutes, until it begins to thicken and reduce.
- Remove from heat and add fresh rosemary, giving it a stir.
- Top with cripy onions and place in the oven.
- Bake for 10 minutes.
- Serve and enjoy!