Vegan Green Bean Casserole

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Pan filled with our vegan Green Bean Casserole recipe

Friends, it’s that time of year to make something cozy and nostalgic and eat one too many servings. For me, that’s green bean casserole – a dish my mom used to make all the time for my sister and me growing up.

It’s simple, creamy, savory and healthy because there’s veggies, right? I suspect this was one of those dishes that my mom used to sneak more greens into our diets, despite our suspicion of all things salad-like. But who can resist anything baked in a creamy sauce and topped with crispy fried onions?

My mother was (is) a smart lady.

Fresh green beans for making our Vegan Green Bean Casserole recipe
Colander with freshly washed and trimmed green beans

I’ve been wanting to make a vegan version of this childhood classic for a while now, and the holiday season finally prompted me to do so.

Vegan Crispy Fried Onions for making a homemade Green Bean Casserole

I’m happy to report that my attempt was a huge success and yielded a seriously delicious result. Bonus? It’s simple – just 10 ingredients and about 30 minutes from start to finish. Plus, once the green beans are boiled, it all happens in one pan! That’s my kind of side dish.

Using a wooden spoon to stir together our Easy Green Bean Casserole recipe
Freshly cooked creamy Vegan Green Bean Casserole
Delicious Vegan Green Bean Casserole in a skillet

The magic happens when the crispy fried onions come on the scene – crunchy, salty, and indulgent. You can make the onions from scratch, but Trader Joe’s has some that just happen to be vegan-friendly. This saves time and hassle and is totally worth it in my opinion. Look at that crunch!

I think you guys are going to love this dish. It’s

Loaded with veggies
Completely from scratch
& Perfect for the holidays

Using a spoon to scoop Vegan Green Bean Casserole onto serving plates
Plate of the Easiest Green Bean Casserole recipe
Plate of our creamy and delicious Vegan Green Bean Casserole recipe

If you try this dish, let us know! Take a picture of your holiday spread and tag it @minimalistbaker on Instagram so we can see. Cheers!

Vegan Green Bean Casserole

10-ingredient, 30-minute green bean casserole from scratch! Creamy, flavorful, delicious, and entirely vegan. Perfect for the holidays and beyond.
Author Minimalist Baker
Plate of Creamy Vegan Green Bean Casserole topped with crispy onions
4.96 from 232 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Side
Cuisine Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 1 pound green beans (rinsed, trimmed and cut in half)
  • Sea salt and black pepper
  • 2 Tbsp vegan butter or olive oil
  • 1 medium shallot (minced)
  • 2 cloves garlic (minced)
  • 1 cup finely chopped mushrooms (button, baby bella, or cremini)
  • 2 Tbsp all-purpose flour*
  • 3/4 cup vegetable broth (DIY or store-bought)
  • 1 cup unsweetened plain almond milk
  • 1 ½ cups crispy fried onions (divided // I love Trader’s Brand – check ingredients to ensure vegan friendly)


  • Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well – it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
  • In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
  • Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
  • Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
  • Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
  • Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
  • Leftovers store well in the fridge for up to a few days.



*Fresh green beans are strongly preferred in this recipe, but in a pinch you can use frozen or canned. Drain them well and bake for less time.
*This recipe works well replacing the all-purpose flour 1:1 with our Minimalist Baker Gluten-Free Flour Blend.
*Adapted from Alton Brown
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 273 Carbohydrates: 24 g Protein: 6 g Fat: 19 g Saturated Fat: 7.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 406 mg Fiber: 6 g Sugar: 6.3 g

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  1. Jamie says

    I know this is a strange question, but could I omit the mushrooms? Or would it greatly change the flavor? Me and my family all dislike mushrooms.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jamie, it won’t have the same classic flavor, but you could! We’d suggest using a little more shallot. Hope that helps!

  2. Tanya K in MN says

    There are quite a few vegan green bean casserole recipes out on the internet. Because of all of the comments on this one, I am going to make this for our holiday meal! I’m grateful to all of the followers here who have encouraged me that THIS is the one to make!! I love everything I’ve made from Minimalist Baker in the past and just wanted you to know, I appreciate YOU too!

  3. Katie M. says

    This is one of the best green bean casseroles I’ve ever had, vegan or not. Even non-vegan family members raved about it, and asked for it to be made on a regular basis! It was so delicious and creamy. Everything melded together and came out with a great mushroom flavor. It was super easy to assemble and came together seamlessly! You will not be disappointed adding this to your holiday menu, or for weekly dinner too!

  4. Debbie says

    Loved this recipe. Only change I made was I was out of any milk except for vegan heavy cream. Used that and recipe was perfect and delicious

  5. Debbie Garven says

    Hi Dana- this recipe did NOT disappoint! Oh my goodness- this is so good! I was going to do a traditional GB Casserole with the soup and im like ah…. Checking on my favorite girls site for an option! Super easy, fresh green beans, TJs onions (the bomb and already in my pantry) milk (your choice) Onions/shallots/garlic….spice….done. Oh my god….prepare to eat it out of the pan! Love love this! No revisions needed! Debbie

  6. Amy says

    Made this last night for Thanksgiving and it was so good! My husband could not stop talking about how much he loved it! We have been together for 13 years and I learned –as we were eating –that he had never had green bean casserole! He’s been vegan his whole life and it never occurred to me that he may have never eaten a vegan version. Myself, I became vegan in my 20s, so I’ve had many thanksgivings with the OG green bean casserole made with cream of mushroom soup. Great recipe, we will definitely make this every year from now on….and likely throughout the year!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so happy you were able to bring green bean casserole back to your table! Thank you so much for the lovely review, Amy!

  7. Mila says

    I didn’t take a photo last night which is a shame, but it was gobbled up before I had a chance! It was super delicious and a huge hit at Thanksgiving, several people told me it was their fave and 2 people asked for recipe. Everything took a bit longer because I made 12 servings but still easy… next time I might use more mushrooms and maybe some brown bellas baked in that have a similar texture to the beans. Yesterday I used a little more flour and sprinkled Parmesan on top… oh and easy to make gluten free with GF fried onions at Whole Foods and GF flour at Trader Joe’s. It didn’t taste healthy but without the cream it was! Delicious will make again.

  8. Holly says

    Simple and very tasty recipe. We made this for Thanksgiving today. Got the sauce ready and had the parboiled green beans resting in their ice bath, and didn’t stir them together until twenty minutes before we sat down. Then I stirred everything together, added the crispy onions and popped it into the oven. They went straight from the oven to the table, and were delicious!

  9. Ramona says

    I am making this for the second time since it was such a hit last year! Can I make this ahead (now 10 am), refrigerate and cook later today?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ramona, Yes! We would suggest making it up to the point of baking, leaving the onions off until baking. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! We would suggest making it up to the point of baking (leave the onions off until baking), then bake the day of. Or, you can make it fully and reheat in the oven right before serving.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, we used a large (10 – 12 inch) oven-safe skillet. An 8×8 inch square pan should also work!

  10. Jill says

    Getting ready to make this for the third Thanksgiving in a row! It was a huge hit the first time, and they begged me to make it again! Thank you!

  11. Melanie K says

    Used this recipe 3 years in a row already, due to severe gluten and dairy intolerances, and I’m making it again this year. I use GF flour and fried onions (Whole Foods offers GF vegan fried onions around Thanksgiving! Stock up!!) and it still turns out amazing every time. Tried frozen green beans as a trial run this past week and it was so good!! Even my non-GF/Dairy Free family has said it tastes great! Highly recommend this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad it’s on repeat for you, Melanie. Thank you for the lovely review and for the great tips on making it GF/DF. Happy Thanksgiving!

  12. Barbara says

    I just test drove this recipe and will make it again in a few days for Thanksgiving. This is a fantastic alternative to the classic green bean casserole. I’m on a special diet so no shallots, garlic or onions for me. I simply excluded those items and it was still delicious. I seasoned the mushroom sauce with ground fennel seed. In place of crispy onions, I toasted gf bread, processed and sauteed in a little oil, cumin, and salt. The recipe was easy to follow. I’m thrilled. I’ll be making this not just for the holiday. I love it. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed it with some modifications, Barbara. Thank you for sharing and Happy Thanksgiving!

  13. Mel says

    I make this every year for both Thanksgiving and Christmas (And sometimes Easter). My family likes it and I’m expected to make this every year. Simple and good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chanon, oat milk should work well! Coconut milk may make it taste like coconut. Rice milk would be another option. We hope you love it!

  14. Sarah Beth says

    This was really delicious. I have a weird thing though that when almond milk cooks it gives off a very subtle smell/flavor I don’t like. Will this work with cashew milk instead?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah Beth, it depends if it’s homemade or store-bought! Some of the store-bought cashew milks have a funky/artificial taste. If homemade or a neutral-flavored store-bought one, it should work!

  15. Ren says

    I found that the amount of flour was not enough to get a thick enough consistency. I used a Cornstarch slurry to help, and that made it better! Other than that, this was an easy recipe to follow and came out beautiful!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Ren! Is it possible you were using a gluten-free flour blend instead of all-purpose flour?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        It may have just needed to cook down longer. Did you happen to make a larger batch? If so, it will take longer.

        • Lily says

          I doubled the recipe! I cooked it for about 20 minutes and it barely made a difference in the thickness, which is what made me try the slurry. A couple of years ago, I made a single batch of the recipe and I did not have to add the slurry, so could be that I doubled it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gwen, yes, it can be made the night before! We would suggest making it up to the point of baking (leave the onions off until baking), then bake the next day. Or, you can make it fully and reheat in the oven right before serving.

  16. Leah says

    I made this tonight with 1 sweet onion’s worth of your fried onion recipe (doubled the fried onion recipe). The green beans were too firm so I baked them a little longer. I put 1/2 onions in the casserole and the other 1/2 on top. It was scrumptous! My whole non-vegan family was gobbling them down. Both recipes turned out delicious!

  17. Donna says

    I have made this multiple times for holidays and get-togethers for up to 12 people. It is always a hit, even with family who typically dislike green beans! The sauce is amazing!

    I use King Arthur’s 1:1 gluten-free flour, and sometimes I only use the fried onions on top, and skip adding any to the main mix. I have made it with raw green beans, and also made it with thawed/drained frozen green beans. I use either button or baby bella mushrooms, and whatever fat source I have on hand (olive oil or regular butter). We’re not vegan, so we don’t mind regular butter. I also use white pepper, and smoked or regular paprika, depending on my mood.

    It’s so good – thanks for the recipe!

  18. Carolyn Malone says

    I am very late with my comment, but oh wow! This recipe is to die for! It is just as good reheated too. I made it a while ago and it was a huge hit. The family kept going back until it was gone, and I had to go back to the store and make another pan. This is my go-to recipe now! I appreciate you!

    Thank you so much!


  19. Frances says

    I don’t use oil in my recipes so I can dry fry the shallots and garlic in the recipe. For the fried onions, do you think if I dry fried additional onions and then put them in the dehydrator, could that replace the fried onions for the topping?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frances, we are not familiar with dry frying for this recipe, but let us know if you try it. We think any sort of crispy shallot would be delicious on top!

  20. Missy says

    This was delicious! I used home canned green beans and just skipped boiling them. Drained them and tossed them in when the recipe called for them. It turned out great! My husband said it was the star dish at Thanksgiving this year. This recipe is a keeper!

  21. Maria Pangelina says

    This recipe was absolutely delish! If I didn’t know it was vegan, I’d never know. I’ll definitely be making this again and again!

  22. Carolyn Donovan says

    Made this yesterday for our No-Kill Thanksgiving, and it was terrific!
    Easy to make, no hard-to-get ingredients. We really, really liked it. Adding some of the fried onions to the sauce was clever!
    I used spelt flour because that’s what I had (I wonder if cake flour would be okay?) and the green beans came a microwavable bag so I cooked them that way then added them to the hot sauce and everything turned out great!

  23. Afton says

    Made this for Thanksgiving and it was delicious! I didn’t have almond milk so I used oat instead and it came out perfect! Thanks for sharing this recipe. It’s my new go to.

  24. Sidnee says

    I’ve made this every thanksgiving for 5 years in a row now. Simply delicious. I’ve never missed non-vegan casserole because of this recipe! In a pinch I have used canned green beans and mushrooms (procrastinated one year and they were all out of fresh!) and it still came out amazing because of those FLAVORS. I’ve also used unsweetened oat milk in this recipe a time or two and it came out just as wonderful. Thank you thank you minimalist baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! We would suggest making it up to the point of baking (leave the onions off until baking), then bake the day of. Or, you can make it fully and reheat in the oven right before serving.

  25. Niara says

    What if I can’t find crispy onions? Will this be good without the crispy onions topping? Our health food store doesn’t carry these and I’d rather stay away from the ones sold at the regular grocery store.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Denelle, if you make this the day before we suggest keeping everything separately refrigerated and assembling the day of just before baking!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill! We wouldn’t suggest freezing this, however, you can make each of the components the day before! We suggest keeping each item separately refrigerated until ready to assemble and bake the day of.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy! You can swap the almond milk for oat milk in this recipe! You may need to add a little more than whats called for. We suggest noting the consistency in the photos! Hope this helps. xo

  26. Laura says

    I was wondering if you think I could prepare it before baking- then move it to a foil pan as I have to transport it a few hours – and then bake it in the oven when I arrive (in the foil pan)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura! That should work. We suggest just waiting to top it with the crispy fried onions until you are ready to bake it to ensure they stay crisp!

  27. Anonymous says

    Wow! It’s as delicious as it looks and sounds! I always love your recipes and this is another winner. The only change I made was using soy instead of almond milk. The sauce is super creamy with pops of garlic. My beans were pretty large, so I would probably cut them into thirds next time, just so they’re a little easier to eat. Don’t need anything slowing me down, eating these! Thanks again!

  28. Rede Batcheller says

    I have two questions, but only one is about the recipe. That question has to do with the onions. Do you have a recipe for making the kind of onions required for the recipe? Or know where you can tell me to find one? // The other item is a little history in (I hope!) a humorous form that begins with a question. The question is: How old are you? I think I am probably a lot older so I will venture to say that when I was young the Green Bean Casserole that was one of the fixtures of the Thanksgiving table was a combination of green beans, cream of mushroom soup, and onion rings, and I think it was pushed by Campbell’s Soup. I’ve tried on a couple of occasions to make a (to me) less frightening version — and I must say your recipe here seems to nearly make the break. Which brings me back around to the onions . . .

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rede, we have a recipe coming soon for fried onions! It isn’t a deep-fried version, but still tasty and would work in this recipe. If you want a more classic version of crispy fried onions, we’d suggest looking for recipes that mention “copycat French’s fried onions”. Hope that helps!

  29. Dana says

    This sounds totally yummy but aren’t crispy fried onions crazy calorific? Is there a substitute that leaps to mind? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dana, the crispy fried onions make it super classic and delicious! You could try breadcrumbs, if preferred. Just know it won’t be quite the same.

  30. Allison says

    Hi there! I am working with my Sustainability in Action class to host a plant-based food fair at Point Loma Nazarene University. I was hoping to share this recipe with my fellow students, as we are trying to promote the vegan diet, especially through holiday recipes. Full credit would be given to @minimalistbaker.

  31. Shannon says

    Hi, this looks great! Do you think it will hold up if I prep everything (including stovetop steps) and then wait to bake it for about 4-5 hours? Thanks in advance.

  32. Heather says

    I’ve made this every thanksgiving and for Christmas dinners. We’re not all vegan but everyone loves it.

  33. Deborah Trujillo says

    Why do you call it gluten free when it calls for a tablespoon of all purpose flour. I made this for Christmas and it was delicious! However, I am a little concerned about the use of the flour because I have a grandson who has to follow a gluten- and dairy-free diet.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deborah, where are you seeing it says gluten-free? We aren’t finding that, but definitely want to update if it’s the case. This recipe is not gluten-free, but you could use a GF flour blend or cornstarch to make it gluten-free.

  34. Roz says

    This was really good. Was a side dish for lasagna at Christmas Eve dinner and every bit was gone. I’ll be making this throughout the year… it’s super easy and yummy!

  35. Claire Mead says

    Learned I was lactose intolerant and I found this recipe a while back and I am so thankful to have a good dairy free option because green bean casserole was always my favorite dish for Thanksgiving! Everytime I make it for my family they always comment on how it’s much tastier than the original we grew up on. I totally use canned green beans now and so it’s even easier to prepare. Plan on making it again for Christmas dinner. Your recipes are ALWAYS good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Claire! We’re so glad you enjoy it! xo

  36. Jessi says

    What would you recommend to use in place of the almond milk? My son has a dairy and nut allergy. I usually go for coconut milk to replace dairy in recipes, but not sure if that would be the best option. Thanks for all your great vegan recipes! This allergy mom sure appreciates it!

  37. Katie says

    We made this as a thanksgiving side dish for our vegetarian friends. It was absolutely the best GBC EVER!!!!
    It was nice that it wasn’t so full of sodium as cream of mushroom soup contains.
    I opted to add some plant based cheese, which made it even better!!!
    We will be making this recipe many times in the future!!!

    • Marsha says

      I made this for the second time in two weeks. Again it was a hit and there’s almost no leftovers of a double batch. This recipe is easy fast and delicious

  38. Mark Anderson says

    I made this for my family gathering this weekend and everyone enjoyed it very much. It had more flavor then the typical one from cambells because all the ingredients were fresh. Thank you for a great recipe. I will defenitily be making this again.

  39. Christine Drummond says

    I always make green bean casserole and needed it to vegan this year since it made the switch. I did not tell anybody that I was making a vegan green bean casserole and nobody husband kept eating and had no clue…I made it twice in one week because I loved it much!

  40. Chelsea says

    I make this every year for Thanksgiving and everyone loves it! Everyone always says they like this more than other (nonvegan) versions they’ve had.

  41. Priya S says

    Finding myself having bitten more than I can chew, desperate for a vegetarian green bean casserole recipe, I land on your site… a quick trip to TJ, armed with mushroom soup and fried onions…the 9×13 casserole dish was wiped clean…in one night ;-)…Oat milk and very little all purpose flour was the only variation that I did…But man, was it GOOD!
    Thanks for all your wonderful recipes, have loved trying them out!

  42. CommodoreCait says

    Yum! I love this recipe. The sauce was so flavorful and the fresh green beans still had some bite. It was a hit at two Thanksgivings. I will say, I did over-heat it a bit and it was a little soupy to serve, but it thickened upon standing. It also reheats nicely for leftovers. Also, this was the GBC for everyone and no one even knew it was vegan. Just homemade goodness. I also followed tips from the comments and made in two days in advance. My first step was blanching the green beans and storing them, then making the sauce and storing separately. The day of, I combined, warmed, and added fried crispy onions. Perfection and so so easy!

  43. Cassidy D. says

    I am making this tomorrow for a Friendsgiving! Could I use an unsweetened vegan creamer to make it creamier instead of the almond milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cassidy, as long as it isn’t sweetened and doesn’t have any added flavorings, that could work. But we haven’t tried it ourselves!

  44. Dana H says

    I changed the recipe a bit. It came out fantastic! This is what I did:
    diced a large yellow onion and caramelized it in a non-stick pan, then added 6 large minced cloves of garlic. I planned to go no oil, but decided I’d use a little since it was Thanksgiving (2021), so I added 1 teaspoon of vegan butter. It instantly smelled like heaven! I drained 2 cans of organic green beans (not french style), and added them to a small casserole dish (next time I will use a medium sized dish). I omitted the mushrooms because my son does not like them. But I love them and am sure they would be wonderful in this dish. I removed the pan from the burner and sprinkled double the amount of flour (all purpose) over the onions and mixed it in. Next I added 1.5 cups of Berekey filtered water & 2 cups of home made vegan creamer (soaked/drained almonds & cashews blended with clean water-essentially thicker non dairy milk), into the pan as I stirred the onions and flour. I put the pan back on the burner on 3 and waited for it to thicken and simmer. I did season with sea salt and black pepper and stirred occasionally to prevent lumps.

    Once it was slightly thickened I poured it over the green beans in the casserole dish, making sure sauce went down to cover all the green beans. Next I rinsed my pan, got most of the water dried off and melted 1 tsp of vegan butter in the pan. I spread that around and poured in an amount of panko bread crumbs I eyeballed, that would cover the green beans. I added sea salt and black pepper and “toasted” the bread crumbs. I’d probably season them next time, but leave out the toasting step. They never got any browner, so after a few minutes of stirring, I spread them evenly over the green beans. Then I baked them at 400 for about 15 minutes. I removed them when I saw the crumbs were much browner. Next time I would cover with parchment, then foil, shiny side down and remove after baking for 10 min and bake an additional 10 min. After removing from oven the sauce is still not thick enough, still runny. But after sitting about 10 min it had thickened up nicely.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great! We’re so glad it turned out well! Thank you for sharing and hope you had a great Thanksgiving, Dana! xo

  45. Jodie Tanino says

    Happy Thanksgiving! I used this as my main course! It was fabulous! Nice to not feel bloated from too much! I used what I had around as some modifications. Used almond flour with a little cornstarch instead of regular flour. Used moola plant based creamer instead of milk. And cheated and used those French’s crispy onions! Almost gluten free cept these. I also added a little coconut aminos to my shrooms and a pinch of pepper flakes.i put it together early cept the onion topping and baked at 400 for 20 plus minutes. It was so amazing. Roasted some kabocha at the same time. Thanks for another great recipe!! Happy Thanksgiving!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jodie! Thank you for the lovely review and for sharing your modifications! Hope you had a lovely Thanksgiving! xo

  46. catherine anderson says

    Best green bean casserole I have ever had. No joke. I used oat milk only because that’s what we like in our house. It was perfectly thick and seasoned and yummy. My poor sister sent me a pick of her cans of cold cream of mushroom soup in a blob in her casserole dish. I told her never again. This is THE ONE

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Catherine! Thank you so much for the amazing review! xoxo

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sarah! The mushrooms are part of what give green bean casserole its classic taste, but you can omit them and it should still work.

  47. Aileen H. says

    Wow your recipes are amazing!!! I am making lots of things for thanksgiving which comprises of vegan and non vegan dishes. I tried the sauce for the vegan green beans last night. I made it a day ahead of time and the flavor is so good!!! I think my vegan is going to be over the moon!!!

  48. Michelle says

    This is my absolute favorite dish. It easily fools those family members who swear they don’t like vegan foods. It takes way longer to prep than what the recipe says, but it’s totally worth it.

  49. Rochelle says

    I am out of almond milk and I want to make this for my daughter. Can I use coconut milk or will that ruin the taste?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rochelle, It will likely make it taste like coconut milk, but it’s worth a shot? Another option would be rice milk.

  50. Jo says

    So I doubled the recipe and used 3-4 14.5oz cans of green beans instead of fresh and mannnn this was EXCELLENT! Pretty much exactly how I remember green bean casserole tasting as a kid. Brilliant recipe. SO excited to add this to my Holliday feast repertoire!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andy! We think it would work best if you froze the beans and the sauce separately, and topped with the fried onions when you’re ready to bake. It doesn’t freeze well as a whole casserole, in our opinion. Hope this helps!

  51. Katrina says

    I’ve made this recipe for Thanksgiving 4 years running. Absolutely delicious. No compromise in flavor whatsoever. In fact, I prefer it to non-vegan green bean casserole.

  52. Laura Elise says

    Do you think subbing in some vegan heavy whipping cream for the almond milk would be ok? I have a bit leftover from another recipe! I made this for Thanksgiving last year and it was a huge hit! :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura! We think it would work… it might have a slightly thicker final sauce, but should be yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly! That should work, yes. We’d suggest leaving off the final topping of fried onions until you’re ready to bake!

  53. Gary says

    I want to make this for Thanksgiving and prepare ahead of time. How much should I make for 12 people as one of our 5 or 6 sides?

  54. Hali says

    Is this supposed to be a thin sauce? It was absolutely delicious and the flavor was great, but it turned out nothing like traditional green bean casserole for me. Which is totally fine, but I wanted to make sure I didn’t do anything wrong.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hali, It shouldn’t be super thick, but we wouldn’t describe it as a thin sauce. Did you make any modifications? Is it possible you left out the flour? Or perhaps it needed to cook longer in steps 3-4?

  55. JoAnna says

    Have you ever used frozen haricot vert to make this? I’m slightly worried that I won’t find what I need Thanksgiving week and I know my store has these now. This is my favorite green bean casserole recipe! Thank you!

    • Amanda F. says

      I made a very small batch of this last Thanksgiving for my vegan husband and it tastes just as good, if not better than the original. I used Miyoko’s vegan butter and Trader Joe’s oatmilk. This year I am hosting dinner for 20 people and planning out my prep accordingly. If I make this ahead, and leave the top onions off without baking it, do you think it would be good in the fridge a couple days to be baked out the morning of? Thanks!