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Top shot of the best vegan green bean casserole dish.
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Vegan Green Bean Casserole

This easy-to-make Vegan Green Bean Casserole is one of the best side dishes! Taken to the next level with garlic, mushrooms, a creamy sauce, and fresh rosemary, this recipe is great as both a weeknight vegan dinner or a vegan Thanksgiving side dish. Cozy, hearty, and SO delicious!
Course Main Course, Side Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 225kcal
Author Christine McMichael

Ingredients

  • 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

Instructions

  • 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!

Notes

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!
How to store: let it cool completely and keep in the refrigerator for 3-5 days!

Nutrition

Calories: 225kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 204mg | Potassium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg