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.

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.Vegan Crispy Fried Onions for making a homemade Green Bean Casserole

Using a wooden spoon to stir together our Easy Green Bean Casserole recipe

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 happens to be vegan friendly. This saves time and hassle and is totally worth it in my opinion. Look at that crunch!Freshly cooked creamy Vegan Green Bean CasseroleDelicious Vegan Green Bean Casserole in a skillet

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

Simple
Savory
Loaded with veggies
Completely from scratch
Crunchy
Creamy
Comforting
& Perfect for the holidays

Using a spoon to scoop Vegan Green Bean Casserole onto serving plates

If you all try this dish, let us know! Take a picture of your holiday spread and tag it #minimalistbaker on Instagram so we can see. Cheers!Plate of the Easiest Green Bean Casserole recipePlate of our creamy and delicious Vegan Green Bean Casserole recipe

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
Print
Plate of Creamy Vegan Green Bean Casserole topped with crispy onions
4.96 from 162 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

Ingredients

  • 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 1/2 cups crispy fried onions (divided // I love Trader’s Brand - check ingredients to ensure vegan friendly)

Instructions

  • 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.

Notes

*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. Rima says

    Made this for dinner tonight. Pretty much followed the recipe, added extra mushrooms and didn’t have a shallot so I doubled the garlic and added green onion. It was so good! Cooked in a 10in iron skillet. Definitely recommend and will make again. Those fired onions from TJ make it so easy.

  2. Steph says

    My non vegan friends said it tasted indistinguishable from the non vegan version. They loved it! Made it for Thanksgiving and again last night because it’s THAT good!

  3. Alexa says

    I made this vegan green bean casserole for 10 of my family members who are not vegan and everyone loved it! I made it up the night before Thanksgiving and waited to add the onions and to bake until Thanksgiving which made it so simple. I used soy milk rather than almond milk to make it nut free. It tasted. amazing and highly recommend this recipe.

  4. Carla says

    Super! I did it for Thanksgiving 2020 and it was a hit! Very Simple, just follow all the steps. I put a little bit more dry onions while cooking… Shhhh…….

    Definitely. Will do it again! =)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Carla. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. L Donley says

    Seriously the best green bean casserole ever! The beans were still bright green and the perfect texture. This healthy, fresh version is a million times better than that canned mushroom soup version from childhood. Way to go Dana, you never disappoint!

  6. Kath says

    This was seriously amazing!!!! It is so filling and similtaneously decadent and healthy at the same time. Cannot wait to make it again, even during not thanksgiving time! Thanks for this awesome recipe.

  7. Larissa says

    I made this yesterday and loved it. Green bean casserole is my absolute favorite side for the holidays and I’ve been trying different recipes over the years since I went vegan, so far this is the best.

  8. KG says

    Fantastic! I have been making your vegan green bean casserole for the past few Thanksgivings and it’s always a winner! Easy to make, so flavorful, and never any leftovers!! I need to start doubling the batch! Thank you for your amazing recipes!

  9. alaina says

    This was so delicious! I made this yesterday for thanksgiving and my family loved it. They even said it tasted better than traditional green bean casserole and that’s a huge compliment coming from them. They were very impressed. I can’t wait to make this again! 😍

  10. Debbie says

    So good! My husband told me that his least favorite dish at Thanksgiving is green bean casserole. Well, he just hadn’t had the right recipe because he LOVED this and said this was his favorite dish this year. My 6 year old came back for four servings. Delicious!

  11. DJ says

    Delicious recipe that pleased everyone, including non-vegans. Used 8 ounce package whole baby bellas. Sliced about 2/3 and chopped remaining. Used oat milk. Fantastic dish and will be in our future holiday menus. Thank you!

  12. Riki says

    This green bean casserole is absolutely as good as or better than the usual canned-soup recipe, and even my very picky husband loves it. My only comment is to make sure your green beans are your desired softness BEFORE mixing everything together. Also, the almond milk gravy wouldn’t thicken and I had to use extra flour. I baked mine 30 minutes with foil over the top after the first 10 minutes.
    My whole family loves this stuff. I’m allergic to cow milk, and my brother is a vegan.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it! Thanks so much for sharing your experience and tips, Riki!

  13. April says

    Made these tonight for thanksgiving. I don’t think I blanched the beans long enough, but other then that they were loved by everyone who ate them. easy to make ahead of time and pop in the oven thanksgiving day. And the onions on top were amazing.

  14. Jared says

    I doubled the recipe in a cast iron. I felt like the green beans could have been cooked longer. I thought they’d get less stiff during the bake, but I guess that’s just a bias I’ve had from the canned versions I had in my childhood. The cast iron cooked everything faster, so I had to speed up the cook times on the stove, but I browned everything. It was a lil thin, so I doubled the flour. The taste was phenomenal though! I’m saving this to the family cookbook.

  15. Kendra says

    I made this for the second time this year and thought it was good. Nothing too decadent or rich which is a positive in my opinion since so many thanksgiving dishes can be quite butter/cheese laden. It was simple and easy to make. I used frozen green beans for convenience

  16. Hannah Meuse says

    Made this recipe exactly as is for my first fully vegan Thanksgiving. It was so incredibly delicious. Just perfect. Best green bean casserole I have ever had and I just couldn’t stop eating it. I highly recommend. I will be making this every year and many times in between. Thank you for the recipe!

  17. Erika says

    This has been a holiday family favorite 2 years running now, for us vegans and the non-vegans alike! So delicious! :)

  18. Mary says

    Wonderful The casserole was as good as other kind. Served at thanksgiving dinner. My meat eater could not taste any difference. Make again just as a side dish or a small meal for myself

  19. Amber says

    My mother is famous for her green bean casserole and she said this was delish! It was a huge hit with my non vegan family. I’ll absolutely make this dish again.

  20. Cory says

    So good! I used gluten free flour and homemade fried onions. I don’t usually rate recipes, but I’m so impressed with this one!! It was the highlight of this Thanksgiving meal!

  21. Frank says

    Just made this recipe and it is very delicious and easy to make! Very rich and satisfying; it goes in my “keeper” folder for the kitchen!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Frank. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Grace says

    Such a beautiful recipe! This is a keeper for sure. My favorite part of all had to be when I went to go print the recipe, there was an option to change the serving size and it automatically adjusted the recipe to the correct amount of ingredients! GENUIS! I LOVE IT!

  23. Gianna says

    Just made this for Thanksgiving and WOW! This is my first Thanksgiving vegan and I thought I was going to miss out on my favorite dish, well this taste just like my moms recipe. Thank you for sharing your recipe it is amazing!

  24. Barb Wachholz says

    I made this for our Thanksgiving Eve dinner yesterday and it was a huge hit for the vegans and even the non vegans in our family! I love the healthier twist to this and it was not too discernible to the original old fashioned recipe we have all made for years. I give this a definite 5 stars!!

  25. Kate says

    I love this recipe and have made it several times. I even just make the sauce as a “cream of mushroom soup” alternative in other recipes. It’s the best in my chickpea pot pie! 😋

  26. Nikki says

    Happy Thanksgiving Eve 😁 I am using a skillet and then transferring to aluminum 13×9 pan to bake it. Does the cook time change? Thank you for your help 🙏🏻

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work fine. But a 13×9 will make this much thinner so possibly bake for slightly less time.

  27. Natasha Ivanov says

    I tripled this recipe to feed 10-12 people and had so much left over.
    I gave it 4 stars bc I really felt like the flavor was lacking. I followed directions to a T, & tested it thoughout but kept feeling like something was missing. Maybe I should have sauteed the mushrooms longer to develop more flavor, or could have used different mushrooms. Anyway, I had to jazz it up with nutmeg and thyme bc it just wasn’t there. Maybe carmelized onions would be better? Or a variety of mushroom and not just baby bell.
    Oh well, it’s perfectly crunchy and I look forward to playing around with it next time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Perhaps in tripling the recipe it just needed a bit more salt? Flavor pungency and salt content varies greatly with vegetable broth. Caramelizing onions would definitely add more flavor. Thanks for your thoughtful review, Natasha!

  28. Amy says

    I am so excited to try this recipe! It looks amazing, and I am excited to cook it with my family! I only have a nonstick skillet, which I don’t think is oven-safe. If I transfer the casserole to a class baking dish before putting it in the oven, how should I adjust the baking time?

      • Amy says

        The casserole turned out great! I actually found a nonstick skillet I could use, so I didn’t need to move it to a glass dish! I left out the mushrooms because my friend isn’t a fan of them, but I followed the recipe exactly otherwise (and topped the casserole with plenty of fried onions…) and it was delicious. My friends loved it! Thank you for the recipe!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You’ll make it the same, just let them thaw slightly before adding and bake a bit longer as needed until hot and bubbly.

  29. Jackie says

    I made this last week and I loved this recipe!

    I want to make it again for Thanksgiving. Can I make this recipe 2 days in advance? How would you recommend I prep it so that it tastes as fresh as possible on Thanksgiving?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say prep up until baking (leave the crispy onions off), cover and refrigerate. Then bake as instructed!

  30. Ha Luong says

    Thank you so much for sharing the recipe!! I’ve been using this for 2 years, and honestly, I prefer this over the traditional recipe.

  31. MEG says

    I’ve got a nut allergy attending dinner and am having a hard time finding UNSWEETENED milk substitutes (not almond). Will unflavored rice milk work even if the box does not specify “unsweetened?” Are they naturally sweetened unless otherwise noted – I can’t find any info online. Thanks!

  32. Amber says

    This looks divine! I have a recently developed mushroom allergy but I LOVE the taste of mushrooms from before when I could eat them. Do you have a suggestion of something to sub them out with in this recipe, or should I just leave them out all together? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amber, we’d say probably just omit. Another reader did mention cream of celery as an alternative, but we can’t guarantee results!

  33. Elizabeth says

    Looks amazing! What would you recommend instead of almond milk we have a nut allergy? Oat? Soy? Is one better than the other?

  34. Melissa C says

    Wow! Just wow. I made this tonight and it was incredible. Ever since I saw this recipe I’ve been dying to try it and it did not disappoint. Tastes not just like the “real thing” but even better. Even my kids ate it! I used haricot vert and GF flour and worked perfectly. Thanks so much for sharing this!

  35. Caylin says

    Hi! I’m thinking of making this for Thanksgiving this year but my boyfriend’s parents don’t like onions. Do you have any suggestions for something crunchy that I could put on top instead of the crispy onions?

  36. Jodi says

    Sounds delicious! Do you think it would be possible to make a tray of this up to the point where you pop it into the oven and instead pop it into the oven. I am looking for Thanksgiving side dishes that I can prep ahead of time easily since I work on Thanksgiving morning and my husband and 15 year old daughter will be in charge of Holiday Eats!

    • Erin says

      Hi, Jodi! I’ve been using this recipe every holiday for the past few years, and I’m happy to confirm that it can indeed be made the day before! I like to add the onion topping right before baking for maximum crunch. It comes out beautifully every time. :)

  37. Julie says

    Getting ready to make this for the 3rd year in a row. When I asked family for holiday dish ideas this was immediately requested. We love this. I’ve made it both with fresh beans and canned. I prefer canned for times sake the fresh takes longer to make but both are good. I also use Gluten Free Fried Onions and Gluten Free All Purpose Flour so this is completely Vegan and Gluten Free. My family loves mushrooms, I do not care for them at all but I just mince them up really fine so then I don’t notice them at all in the recipe. I was never a fan of this growing up due to the mushroom soup but this recipe is scrumptious. I also make it the day before if I can. I just make it except for baking put it in the fridge without the onions on top. Then the next day I bake it and put onions on top at the end of bake time. Works great. I tried Tripling the recipe last year because my family just attacks it but it took forever to get it to thicken so I’m going back to doubling it this year. This recipe always gets made for Thanksgiving and Christmas. Thank you for such a yummy vegan recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for sharing, Julie!! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  38. Veronica says

    Hi! My family and I really don’t enjoy the flavor of mushrooms and like to leave them out of recipes. Do you think this casserole would be ok without the mushrooms? Or do you have a suggested substitute? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We would recommend fresh, if possible as frozen tend to not have as much flavor. But if you use frozen, we would say skip the blanching step (step 1) as frozen are already blanched. Let us know if you give it a try!

    • Kanuri says

      I used fresh whole green beans and I also used Chobani extra creamy oat milk and it turned out awesome for us. My kids even ate it and there were no leftovers.

  39. Alexyss says

    OMG just made this tonight. So good!!! My husband & father-in-law also loved it!!!! Great recipe & super simple to make! Amazinggggg thank you!

  40. Heather says

    I was a huge green bean casserole fan before going vegan, and always begged my Aunt to make hers for me on Christmas, Thanksgiving and Easter. So I was so happy to find this recipe that 100% captured the flavor and texture of the original! The only thing I’ll change next time is the length of time I parboil the green beans, 5 mins, even with the ice water bath made them a little softer than I personally like. Other than that, this is a winner!!

  41. Chris says

    Last minute on Easter, I realized I did not have cream of mushroom soup to make green bean casserole the traditional way. I don’t like using it anyhow as I’m vegetarian, almost plant based, and the brands I’ve found have GMO’S. I figured a vegan version would be complicated and include soaking cashews overnight and a food processor. I am thrilled to say this recipe required none of that, was easy, tasted amazing, and I will be making it at every holiday meal from here on out! I did use a can of green beans, drained, it’s what I had, and omitted the mushrooms.

  42. Simone says

    At Thanksgiving dinner the hostess asked I bring vegan bean casserole. I’m not vegan. I had a feeling of dread at the prospect of eating a vegan meal. I researched and found this recipe. Was easy enough though I am an accomplished cook. I went by all the instructions and did not deviate. It was absolutely delicious. Would not change anything. My compliments to the creator. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Simone. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  43. TW Cejka says

    We had two pounds of fresh green beans. What to make? I made this for dinner tonight. My husband said it’s the best green bean casserole he ever had. That is saying A LOT. He is a very picky eater. :) It was wonderful. Thank you!

  44. Jenny Hill says

    This recipe is delicious! I added 1/2 cup of nutritional yeast after thickening the rue with almond milk to give it a cheesy favor. Worked well.

      • Danielle Stearman says

        How did it turn out? I ‘m allergic to almonds, dairy and coconut so I’ve been searching the comments. Hoping!!! That someone had tried this with a substitute and it turned out. How was it?

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Lovely! Thanks for sharing, Melissa! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Jenn says

      This was going to be my question, I buy oat milk so it would be what I had on hand, did it come out okay and what kind of oat milk?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I haven’t tried this with oat milk, but I’d almost think store-bought may be better? Let us know if you try!

  45. Hillary says

    I made a double batch for Thanksgiving and my family loved it. I am making it again for Christmas Day as per their request to have it again. The only downside on a double batch was that it took a lot longer to thicken the sauce.

  46. Marilyn G says

    I wanted to make a dish that my vegan friends could enjoy for a potluck. Since I don’t live in the city I didn’t have access to get the fried onions, so I bought some slivered almonds and seasoned them with smoked paprika as well as other good spices and roasted them myself with coconut oil. I used them in place of the onion part. They added a marvelous crunch and delicious flavor. I added some awesome herbs to the mushroom onion mixture as well, thyme, oregano, and a french mix. Also, I accidentally got an almond milk that was marked original rather than unsweetened & realized it had some sugar in it so I cut that sweetness with some cranberry balsamic vinegar and that really did work out fine. I’ve been eating the leftovers mixed with mashed potatoes and must admit that I’m sprinkling grated cheese and chopped green onions on top. So good! Thanks for your recipe!

  47. Cindy says

    Excellent recipe! I made this for thanksgiving and everyone loved it. Making again today for Christmas Eve dinner and substituted oat milk for almond milk and it tastes great!

  48. Cassye says

    Had a bit of this at a holiday dinner and it was delicious! Wondering if anyone has tried this recipe without the vegan butter/oil. I can’t do oil of any kind so wondering if I could leave it out or find a substitute of some kind.

  49. Victoria Glomb says

    This is the second year I’ve made these for Thanksgiving and Christmas and it is sooo good! I didn’t sub anything.

  50. lfisgd746 says

    I made this recipe for a Christmas dinner of 15 (I’m the only vegan) and they all loved it! Great flavor! I could see making just the sauce as a gravy. It was a hit, so good!

      • Wanda says

        The oatmilk worked great. These were super delicious addition to my Christmas eve feast! In step 3, I made the roux / gravy in a separate pan and then combined with the veggies to avoid the flour clumping around veggies.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Colleen, Fresh provide best flavor. But if subbing canned, just drain them and add to the sauce! It depends on the can size, but probably two 14-ounce cans (about 3-4 cups). Let us know how it goes!

  51. Natalie says

    Very tasty! Definitely tastes best on day 1, when it is most crispy. It was a little liquidy for me though. The flour wasn’t enough to thicken it so I had to add a tablespoon of cornstarch to make it gel a bit.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Natalie! You can try with less veggie broth or almond milk next time for a thicker consistency. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cece, we would recommend fresh, if possible as frozen tend to not have as much flavor. But if you use frozen, we would say skip the blanching step (step 1) as frozen are already blanched. Let us know if you give it a try!

  52. Cam Brand says

    This was killer. A definite keeper.

    My addition – 1 cup of white quinoa cooked and laid across the bottom of a rectangular casserole dish. Then transferred the contents from the recipe (as followed exactly) on top of the quinoa before putting in oven.

  53. Allison says

    I make this recipe every Thanksgiving, Christmas, and any time I’m craving green bean casserole! It is amazing! I have even just made the sauce portion as a vegan gravy for the mashed potato recipe! It’s a crowd pleaser. Every. Single. Time.

  54. Heather in NYC says

    This was fantastic! Sort of crunchy and creamy at the same time. Note I did not add any mushrooms as I am a vegan who will not touch mushrooms (unusual but true). I will make this for Christmas too! I used a good quality crispy fried onions that I found at Whole Foods.

  55. Kyle Zona says

    Hi, I’d just like to say I made this last year and I’ve been dreaming about having it again this year. Thank you for this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kyle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  56. Genae says

    I have made this every year for the past 3 years (Thanksgiving and Christmas). This recipe is consistently good and so so easy to make. This year, we invited my (non-vegan) boss to Thanksgiving. She LOVED this and had seconds. I even packed some up for her to take home! On Monday, she had told the whole office about it.

  57. Rachel says

    Great recipe! First time making this classic and was pleased to try a vegan recipe. Turned out great and I will defo return to it. Thanks!

  58. Lindsey says

    Made this for Thanksgiving yesterday and it was approved by veg and non-veg family members alike! I might eat the mushroom sauce component as a mushroom bisque sometime, it was so tasty. The casserole leftovers are even better on the second day.

    The substitutions I made were plain soymilk for the almond milk, two cans of cut green beans, drained, instead of fresh, and store-bought fried onions to save time. I also had to let the casserole sit for a couple of hours before baking to wait for oven space, and it turned out fine. I waited to top with the fried onions just before baking as suggested.

    Thanks! Will be cooking this again for Christmas!

  59. Katie E says

    This recipe is amazing and super easy to make! The mushroom gravy sauce is delicious. I made my own gluten-free crispy fried onions too! Thanks for the recipe!

  60. Aran says

    Sooooo good!!! I totally forgot to put the Trader Joe’s turkey-less turkey roll in the oven because I was making this. But, it all worded out, because this was the hit!

  61. Tiffany Owens says

    The most delicious thing I ate this Thanksgiving. I loved the sauce so much I made it as the gravy for our Thanksgiving dinner. This recipe is fantastic!! I subbed in the juice left over from the coconut cream I used for a “cool whip”, for the almond milk, it made it super creamy. For the past 5 yrs I have missed this, being vegan, and was too timid to try it. I’m so glad I did. It totally rocks!!

  62. Shelby says

    This would have been perfect if I didn’t overdue the salt. Maybe a measurement for the salt would help the inexperienced cooks like myself.

  63. Janet Thiel says

    I made this with organic coconut cream instead of almond milk and used almond flour instead of regular flour and it came out great. There was just a hint of coconut flavor but it had it in nice depth of flavor and was a hit at Thanksgiving I left off The crispy onions and added a few roasted pecans, it was still was magnificent! Thank you for the yummy recipe! J Thiel

  64. Elisa says

    I have a question! Could I use unsweetened ripple milk instead of the almond milk, and arrowroot instead of flour? I usually substitute use these, but didn’t know if they could work here! Thank you, this looks delicious!

    • Stephanie says

      This was a hit today at Thanksgiving! It was mostly gone and I was told it tasted even better than the traditional version. I subbed French canned green beans because I was in a hurry and I have a dislike for prep work (truth ?). I’ve recently had to go dairy free while breastfeeding so this dish helped me feel like I could still enjoy the holiday today. Thank you so much for this recipe, it just may be the new version I go to for years to come!

  65. Caroline T says

    I have a severe dairy intolerance, so finding this delicious recipe has made me so happy! This will be my 3rd year making it for the entire family who usually turn their noses up at anything I advertise as dairy-free. They love this! I usually combine the green beans and sauce and keep in the fridge overnight. Day of, I add the onions to the sauce and to the top and bake. It has worked perfectly. The leftovers usually don’t make it past 1-2 days in the fridge simply because I can’t stop eating it!

    Thank you for this delicious and easy recipe.

  66. Jay S. says

    Going to make this for Thanksgiving, wife can’t have any dairy or soy while breastfeeding, so we are having a dairy/soy free Thanksgiving. Tried for fresh green beans but only found canned. Will canned be okay and any change in the recipe with canned?

    Thank you,
    Jay

  67. ilana herzberg says

    Hey Dana,

    Do you think a cream of celery would work instead of mushrooms? My sister in law hates mushrooms and I want to replace them and not loose yumminess!

  68. Allison Gollin says

    I can’t wait to make this! As someone who is not always the best at gauging cooking times, if I make this the day before Thanksgiving and then it cools in the fridge overnight, how long should I bake it that day or if I should bring it to room temp before baking it, how long do you think bringing it to room temp should take? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      No need to bring it to room temp first. Maybe bake 10 minutes the first day and 10 minutes to reheat? We haven’t tried it and can’t say for sure. Let us know how it goes!

  69. Tricia M Arthur says

    Made this last year for thanksgiving– my s-i-l is lactose intolerant– and LOVED it. (I hated it growing up). This year will be trying a few substitutions to make it AIP for my husband’s new diet.

  70. Anastasia Rodriguez says

    I found this recipe 2 years ago and made it for Christmas and it was a huge hit. My boyfriend isnt even vegan but he constantly requests this to the point I always have the ingredients on standby and it has become a regular addition to alot of my meals. It’s so simple and quick and delicious. Both our families on the holidays love it. Thank you so much for this recipe.

  71. D. says

    Substituted with “no chicken” vegan broth and unsweetened soy milk. The amount of sauce was perfect. Came out delicious! Classic green bean casserole, just vegan ?.

  72. Mandy Claudio says

    I’ll be making this for Friendsgiving so I’ll need to transfer it to an aluminum (disposable) baking tray instead of baking it in the skillet. What size tray would you recommend?

  73. M. says

    It doesn’t look like there is much sauce on the green beans, should I consider doubling it for a more casserole style dish?

  74. Sam says

    Hello! I want to make this recipe for class but we won’t have an oven. Do you think I could just heat it in the pan instead of the oven? Or would that ruin it? Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You mean reheat on the stovetop? It would be preferred to reheat in the oven to prevent the bottom from burning.

  75. Kristin says

    I would love to try this for Thanksgiving this year! Do you think I can prepare it a day or two before then just put it in the oven On Thanksgiving day?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  76. Susan says

    Do you think I can sub cashew milk for almond milk (allergic)? Also, to make it GF, would the Bob’s red mill GF flour blend work instead of regular flour?
    Hopefully you can respond! Thank you.

  77. Lauren says

    This is my all time favorite green bean casserole recipe! I’ve used it every Christmas and thanksgiving the last 3 years. It’s always a huge hit and be easy to prep/assemble the day before then actually bake it the day of. ? I’ve also substituted rice flour for the rue and made gluten free fried onions ( Bob’s milk brand gf flour) and it tastes just as good .

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alma, we haven’t tried it and can’t say for sure, but we think it should work! Let us know if you give it a try!

  78. Stacey says

    Can I make this using frozen green beans?
    If so, are there any modifications that would need to be done?
    Thank you so much for your wonderful recipes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacey, we would recommend fresh, if possible as frozen tend to not have as much flavor. But if you use frozen, we would say skip the blanching step (step 1) as frozen are already blanched. Let us know if you give it a try!

  79. Darlene says

    My other half is not vegan but loves green bean casserole. I made it for dinner tonight to make sure he would like it Thanksgiving. He loved it as did I. Very easy and delicious. Looking forward to a repeat in a few weeks.

  80. Kayla Whitney says

    Perfect dish for thanksgiving dinner, tasted soooo yummy! There weren’t any other vegan options at our thanksgiving dinner so I brought my own tofurkey!

  81. Kayla Whitney says

    I am the only vegan in my family/friend group so this was a great recipe for our Friendsgiving dinner! Very delicious, and home made instead of just thrown together. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kayla. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristina, we haven’t tried a GF flour in this one, but would recommend cornstarch over oat flour. Let us know if you give it a go!

      • AmyD says

        Would you use the same amount of cornstarch as flour? I had the same question as my nieces have severe cases of celiac and also can’t eat a lot of dairy. It’s hard finding DF and GF :)

    • Kristin says

      I’ve done this recipe for the last 3 Thanksgiving/Christmases. I’m GF/DF and even my conventional eating family like it. I use MB’s Gluten Free Flour Blend at a 1:1 ratio and unsweetened plain soy milk and it turns out great. The sauce does get a little weird texture when I freeze it, but still tastes great so I do it for some individual green bean casserole cravings in the weeks following the holidays.

  82. JENNIFER FALCONE says

    Hi I’m doing some experimenting for a buffet style party. Do you think after being made full & cooked the could be transferred to a crockpot on warm.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we haven’t tried that, but it might work. We would say leave off the crispy onions until just before serving. Let us know if you give it a try!

  83. Bobbi says

    This is probably one of my favorite holiday dishes! When I found this recipe I was so very hopeful that it would be as good as the traditional. It is better!! My whole family loves it and I am the only vegan in the bunch. Not only is the casserole amazing, but I also just make the mushroom soup to eat (hate canned soups) or use as a gravy. It is definitely worthy of the 5 stars and more.
    As for modifications, I tend to use less salt than most and typically I use either button or baby bella and they both have excellent results.
    As we are getting closer to Thanksgiving, I will be looking for my recipes on MinimalistBaker.com. Thank you!

  84. Laurel says

    Why are French’s Fried Onions not vegan? They have no animal ingredients and are more widely available than anything from Trader Joe’s, which has one location in my state.

      • Mandy Claudio says

        I noticed the same thing recently! I think they are (Unintentionally) vegan now because they don’t seem to contain any milk or egg! I bought the Trader Joe’s version to be on the safe side but I did notice that French’s seemed safe! I’m just a sucker for anything that clearly states VEGAN. Haha

    • Kayla Whitney says

      Hey! I used Great Value French fried onions which were right beside “French’s” brand. These are vegan!

  85. Hannah says

    This was so good, but I did modify it. I made a beef and green bean casserole with tater tots on top. I needed a dairy free sauce. I used about 12 cups of beans, 3 cups bean sprouts, one bunch of green onion, 1 lb ground beef (cooked), garlic, salt, pepper, taco seasoning, 4 cups almond milk, and 3 Tbs tapioca starch (along with some beef liver powder and nutritional yeast). I cooked the beans the same as the recipe calls for. Put the sprouts, garlic and green onions in the oil and made the sauce in the same manor recipe calls for except for the additions I made. I also omitted the broth. Mixed it all together, put it in a 9X13 and topped with tater tots (I also didn’t use the fried onions). Balked at 350 for about 30 minutes and let cool for about 10 before we ate. Will make it again!

  86. lillian says

    I had no idea what to make for dinner tonight, but I knew I needed to use the green beans. So I made this with the beech mushrooms that I had on hand and the dish came out fantastic ? Thanks for the recipe.

  87. R_cubed says

    I’ve made this recipe twice. Once by the letter for Thanksgiving and then a modified version this evening. It’s excellent. The sauce is very creamy and the ingredients combined very well together. For the modified dish, I substituted diced sweet peppers for the mushrooms and added charred seitan strips to the casserole before baking. It was a good variation despite the untraditional approach.

    With the colors of the peppers in the sauce, it almost looked like a vegan cheese sauce or cream sauce. I think I might modify the sauce into a cheese sauce as some point. I would use the peppers again and then add some tumeric and nutritional yeast. It would work great for chips and salsa.

    Thanks for this inspiring recipe.

  88. Kate says

    Absolutely delicious! I used frozen green beans and noticed too late that the almond milk I had was slightly sweetened, but it still turned out great. This will definitely be on the Thanksgiving table next year!

  89. Jenn says

    Wow what an excellent recipe! I ADORE green bean casserole and have a vegan cousin coming for Christmas. I was skeptical but this is even better than the original! The only thing I did different was use (vegan) mushroom broth, because I inexplicably had some in and was happy to finally get it out of my pantry. No idea if it made a difference, to be honest, but the final product is absolutely delicious. Thank you so much!! xx

  90. Michelle says

    I made this recipe for Thanksgiving and it was DELICIOUS!!!!! I only cooked for 2 people so I brought all of my vegan leftovers (there was VERY little of this dish left over!) to work the next day and people went CRAZY over this dish! Thank you so much for this fantastic recipe! I am making it again today for my Christmas Eve get-together full of meat-eaters. The only difference is that I am trying a recipe for homemade vegan friend onions instead of store bought this time… for even BIGGER bragging points. Haha. ;)

  91. Jane Polcovar says

    I would like to make this for vegan, gf guests and not sure which gf flour to use. Someone mentioned corn or rice, and I just bought rice flour thinking corn might change the taste, but now not sure.
    I read your recommendation of Bobs but that was baking flour…I’m so confused!
    Please advise. If the rice flour would work, would it be the same amount as the all purpose?
    Thanks so much.

  92. Erin Lang says

    Would this recipe work with other types of mushrooms? I was thinking of using fresh oyster or lions mane available from my local farmers market!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin! We haven’t tried making this recipe with other mushrooms and can’t say for sure. If you experiment with it, report back on how it goes! Good luck :D

      • Erin Lang says

        I made this for my family’s Christmas dinner and used blue oyster & shredded lions mane mushrooms instead of button. It works really well and was a huge hit! Family members who typically aren’t fans of mushrooms really enjoyed being exposed to new varieties :]

  93. Wendy S Zick says

    We tried this for my first vegan Thanksgiving. It was delicious! Much better than made with soup! We’ll be making this again for Christmas. ?
    My daughter in love is allergic to tree nuts so we used soy milk. We also used canned French cut beans for convenience.
    Thank you for sharing this recipe!

  94. Linda says

    I made this for a big family thanksgiving and it was very good. I used canned beans, Cashew milk and added bacon and everyone loved it. I will definitely be putting this one in my recipe collection.

  95. Michael G says

    Now that I am following what the medical doctor who created the eating style, “The Nutritarian Program” by Dr. Joel Fuhrman, MD—-an eating style that is essentially a form of vegan eating, just since late summer-I have lost nearly 40 pounds and continuing to lose weight—I did not want to blow it thanks to the holidays.

    I found this recipe for a favorite dish prepared for Thanksgiving dinner. For the big meal, I was invited to the home of one of my cousins and this was the dish I decided to make.

    It was my first time and I have to say that no only myself, but the rest of the family–non of whom are in any way vegan or vegetarian–anything but—they loved it along with me.

    The only change I had to make was to use French’s Fried Onions since the nearest Trader Joe’s from me are all at least an hour’s drive or more distant—I live just south of Ocala, Florida. I could have driven up to Gainesville where they have not only a Trader Joe’s, but new Whole Foods, Earth Faire, Lucky’s Market stores and their own local “healthy supermarkets.”

    In the future, as Thanksgiving approaches, I will go see about finding a vegan friendly fried onion mix. I did check to see if Fresh Market (which we do have, not far from me) had such a mix, but they didn’t.

    I do definitely recommend this recipe for anyone seeking a less fattening and sodium laden Green Bean Casserole recipe than the ones relying upon canned concentrated soups like those offered by Campbell’s or store brands.

    It is no harder to use almond, rice, hemp, soy, cashew or other such alternate milk substitute than it is to use one of those canned soups and it is much healthier to use one of those instead.

    This recipe was a great success and well liked by everyone sitting at our holiday table.

    • Maria N says

      French’s fried onion recipe has appeared to change since this recipe was published and is dairy free. They’re much more convenient to find.

  96. Alyssa says

    I made this for Thanksgiving dinner and it was a hit with the whole table (vegans and non-vegans alike!) Since my brother and I don’t like mushrooms I subbed them out for seitan… it was sooo delicious. Will definitely be included in future Thanksgiving menus :)

  97. Risa says

    I made this yesterday for Thanksgiving, & I turned it in to a Broccoli Cassarole by adding a little over 1lb of steamed Broccoli instead of green beans !!! It was our favorite part of the meal!!! We also added a few Dollops of Vegan Mayo too , it gave it a nice little creamy tang! But everything else We followed to a T and it’s a total do again!!!

  98. Ashley says

    I made this recipe this year (2018) for thanksgiving for a family member that is lactose intolerant, I substituted the almond milk for regular lactose free whole milk. It came out really good, if people weren’t told it was vegan/lactose free version they wouldhave thought it was a normal/regular version. I will definitely be making this again at Christmas and next year.

  99. Mark says

    I just want to say thank you. I, ahem, we, we made this recipe yesterday and wow! just, wow. Best green bean casserole ever. The entire family said it was the best dish on the table this year, and we had a lot of good plantbased food. We used canned beans and also doubled the amount of frenchfried onions that mixed into the beans, but then again I always double onions and garlic in most recipes. I just love ’em!

  100. Heather says

    I fooled the Ominvores at Thansgiving! I made this today and it’s delicious- really does taste like Grandma used to make (from scratch). It’s quick and easy- I made it even faster by cheating with good, canned beans (drained but not rinsed) Absolutely adding this one to the recipe file.

  101. Meggyn says

    I’ve gone back to this recipe over the years, and it’s become a staple. This year I substituted the vegan butter for a sunflower + coconut oil blend and the almond milk for unsweetened vanilla free oat milk. I also made the fried onions myself! Highly recommend trying these, and thanks for posting a timeless impressive meal!

  102. Amy Ouellette says

    WOW!!! Can I just say amazing recipe! So good! I have yet to make a bad recipe from this awesome website! Thank you and please keep posting your amazing recipes! Happy Thanksgiving!

  103. Emma Thieme says

    This recipe is seriously amazing!! I am dairy free and prefer not to eat meat/meat products so this recipe was perfect for me and so yummy. I doubled the sauce because I might have had a little over the recommended amount of green beans. Would definitely recommend this recipe!

  104. Lauren Bayer says

    This recipe is incredible! I’ve been vegan for a couple of years now and always miss this dish the most at Thanksgiving. Thank you!!!

  105. Hadassah says

    This is delicious!! I used homemade almond milk and it worked perfectly. I used store-bought crispy onions and it turned out very tasty as well. Highly recommend to try this if you’re skeptical, it is certainly a wonderful dish!

  106. Kris Michael says

    I’ve made this recipe in the past and it was THE hit of the meal, for vegans and non-vegans alike. I panicked earlier when I couldn’t find the recipe, and am so happy I found it here! Absolutely DELICIOUS!!!

  107. Tanda says

    Would this work in a crockpot? I was thinking about making the “soup” portion ahead of time and then just adding everything else and cooking it on high for 2 or 3 hours.

  108. Laura H. says

    This recipe was wonderful! I have a friend with a dairy sensitivity and she was able to enjoy it guilt free. I did alter the recipe some for a larger crowd with 2lb green beans, 3 cloves garlic, 2 cups mushrooms, and 2 cups fried onions. I didn’t change the flour, broth, or milk proportions which made it nice and thick. Great recipe that I’m making agin this week for another event! Thank you!

  109. Emily Colbert says

    I have made this for a couple years now on thanksgiving. I am not vegan but my sister is. I love this so much more than the store bought canned cream of mushroom.

  110. Megan says

    Hi, wondering if I sub arrow root for the flour if it would be an equal sub? Still 2TBL? Trying to accommodate for a gluten free guest. I want to double the recipe -so nervous 4TBL might be too much?

    Let me know if you have thoughts! Can’t wait to try a vegan and much healthier version of one of my favorites!

  111. Grace says

    I want to make this dish in a 9×13″ glass casserole dish. How many times do I need to multiply this recipe for this serving size?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I’d recommend another non-dairy milk that is more neutral in flavor as coconut will change the flavor!

  112. Randi says

    Hi! This looks really great! I have two questions- 1) can I use coconut milk instead of almond milk? 2) can I use chicken stock instead of veggie stock or will that make a big difference?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I don’t think so, no. It will taste too strong of coconut. Maybe try rice milk first, but chicken broth will work in place of veggie broth.

  113. Nicole says

    I made this casserole last year and both my (meat eating) boyfriend and I (vegan-ish) loved it. It’s so much more flavorful than versions that use canned green beans. I can’t wait to make it again this year!

  114. Frances says

    Can I replace the crispy fried onions with cartelized onions? I don’t use oil in my cooking and can caramelize onions without oil. Would the recipe taste the same?

  115. Jenn Nees says

    I adapted this recipe slightly for my thanksgiving dinner on Sunday night. My decidedly non-casserole loving friends ATE IT UP! It was so delicious and wonderfully, effortlessly vegan. (For the milk, i used oat milk… FANTASTIC!)

  116. Lisa Dale says

    Has anyone made this ahead and put it in the freezer until you need it? I was going to prepare it 2 days ahead.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa! This recipe doesn’t freeze well, but it can be kept in the fridge for a couple of days!

  117. Amy Keraly says

    My favorite part of Thanksgiving is Green Bean Casserole. So I have been preparing myself to face my first Vegan thanksgiving without my beloved Casserole. I made this today since I was doing a test run for vegan dishes for Thanksgiving in a couple months. OH MY LORD!!!! It was sooooo freaking good. I’m not even lying when I say I think it was better than the original. I literally couldn’t stop eating it. This recipe has made my vegan life!! Only change I made was using Garlic Better than Bullion since I didn’t have any veggie stock on hand

  118. Kay says

    I just made this and eating it as we speak, it’s delicious! I was bored with the steamed string beans that I normally eat and I wanted to find something more tasteful and I found this recipe!! I did not add the mushrooms because I don’t like them very much ! I also baked it in a cast iron. I tried to find the fried onions at Trader Joe’s but they said they only have it during the holidays . So I went to Gelson’s and got a different brand. Overall, this recipe is delicious!

  119. Floria Gilchrist says

    The girlfriend found this blog and said I should take a glance at it. I’m thankful that I took the time to visit your site, it’s definately one of the best I’ve seen

  120. Matthew P. says

    Wow! I made this for dinner not as a side, or appetizer, but as the full-blown main course and it was splendid!! Reminded me very much of casseroles from my childhood! I plan to make much more, with a little extra cream of mushroom, next time around. Also, I didn’t ice bath my green beans, just cooked them a minute less and let them finish in the empty pot I cooked ‘em in! Thanks for the nostalgia trip and happy belly!

  121. Berea Padilla says

    Awesome recipe!!! I didn’t have shallots, so I left that out and I added a teaspoon of soy sauce just for some extra flavor. It was fabulous!

  122. Audrey says

    I didn’t have mushrooms, almond milk, or shallots so I substituted red pepper, yellow onion, extra vegetable broth and cheddar cheese. No longer vegan but dee-licious! Thank you minimalist baker, I love your recipes!

  123. Reba H. says

    Great recipe. I’ve been making this for my omnivore family the last few holidays, and it all disappears as soon as it hits the table. I like to add 2 tablespoons of nutritional yeast to the sauce for added flavor. I also personally prefer 2 cans of cut green beans in place of the fresh boiled beans.

  124. Hailey says

    This is THE BEST vegan green bean casserole. I make it every Thanksgiving and everyone loooves it. However, I do double the creamy mushroom sauce because I am a glutton and it’s delicious. I’ve made this with fresh and canned green beans (3 cans), and both come out wonderfully. I have also made this with homemade crispy onions, and while it’s a ton of work, it is great (especially when you realize, y’know…you forgot to buy fried onions and you don’t feel like braving the cold…ahem).

    Side note – we’re not vegan but my SO cannot have dairy. I always make this with chicken bouillon and it works perfectly.

  125. NaomiGB says

    Absolutely delicious! Will be making this often I’m sure! I even had the wrong almond milk but it wasn’t too sweet with Original. The gravy base will most probably become my staple mushroom gravy. I’ve winged it until now but this one will so nicely to accompany many of my other recipes!
    Highly recommend this dish!

  126. Melissa Stouffer says

    It’s a scroll through all of the answered questions to see if your question has already been answered. This recipe doesn’t specify what size of dish to Put it in. If I am making three times the amount what size dish do you recommend

  127. Lisa says

    Green Bean Casserole is a necessity at every Christmas meal here at our house. But I cringe at the thought of using canned soup with the high fructose corn syrup and who knows what else?. I am going to try this one and hope my kids don’t complain.

  128. Penny says

    I wanted to make a vegan version of the green bean casserole I loved growing up, and this recipe was amazing–just as good or even better! And I found some vegan & gluten free fried onions at Whole Foods to make the recipe gluten free as well. :)

  129. Francesca G says

    This was AMAZING!!! Even my non-vegan roommates absolutely LOVED this casserole!! Thank you so very much!!!

  130. Kate says

    Amazing! I am not a full vegan and usually have issues with vegan cheese and cream sauces but this came out even better than the dairy original!

  131. Shirleen says

    This is the best green bean casserole! I’ve been making a different recipe from Go Dairy Free for years and will be making this one in the future. I used frozen, defrosted organic whole green beans and skipped the blanching step. Halved the recipe for a 8×8, used regular onion instead of shallot.

  132. Carly says

    Fabulous! This was polished off at our Thanksgiving.
    I made these GF by making my own crispy fried onions. (Soak 1 large onion in almond milk + vinegar. Just combine 1 cup GF flour, 1 cup cold water, 1 egg. Fry in small batches at 360F for 3-5 minutes.)
    My partner is dairy free and GF, and he was so excited that he could eat his favorite Thanksgiving food this year. Thank you!

  133. Shana says

    I am new to veganism (I was a pescetarian for about 6 years) and I’ve been trying out new recipes. This Thanksgiving I was worried that I wouldn’t have many options, but I decided to look up some vegan versions of my favorites. I made this yesterday and OMG it came out really well. It took awhile for the sauce to thicken, but other than that I loved it – and so did my hardcore carnivore parents! Great and easy recipe!

  134. Heather says

    I made this for Thanksgiving today, and multiple people told me it was the best green bean casserole they’ve ever had. The fresh green beans really make a difference. Even the kids gobbled it up! I have this saved for future use!

  135. Jordan says

    Yum! I used onion instead of shallot, but this was SO good. We recently went dairy free and I always make green bean casserole and I was so excited to find this, turned out better than the dairy version!!

  136. brianna says

    i don’t know much about mushrooms, but i have a pack of big ones that say stuffing mushrooms. they’re real big and white, i’m not sure what they’re called, but can i use these instead of the ones you listed?

  137. Patti says

    I made this for a vegan Thanksgiving potluck- it was delicious and not a speck leftover!
    I tripled the recipe used both fresh & frozen beans & cashew milk in place of almond (only because I was out). I am making it again for our family Thanksgiving! Thanks for a great recipe!!

  138. Any says

    I just got done making this for Thanksgiving tomorrow and all I can say is “Wow!” (and it isn’t even baked yet!)

    Thank you so much for your recipes! I love every single one I’ve tried!

    Happy Thanksgiving!

  139. Christine says

    Hello! This recipe looks great and I look forward to trying it. We are wondering if you have an adapted version of this that is traveler friendly as we need to travel over an hour for our thanksgiving dinner. I was thinking of prepping the beans separate from the veggies up until the point of mixing them all together to save on prep time and kitchen space. Once we arrive at said location – mix everything together and then bake. Any chance this might work or would any part of the dish turn soggy? Thanks !!

  140. Zainab Ali says

    It’s in the oven now, flavor is amazing but I’m wondering if because I doubled the recipe it’s coming out still a bit liquidy. Perhaps that will be solved by sitting overnight?

  141. Ciera says

    i made this for my family thanksgiving, and ate it as a main dish as i was the only vegan. i absolutely LOVED it; it’s the perfect vegan take on a classic holiday side dish!

  142. Allison says

    Could I use just the sauce portion of this recipe to replace the 10.5oz can of condensed cream of mushroom soup in the original recipe? Is it a 1:1 equivalent?

  143. FM says

    I made this tonight to test before Thanksgiving. It was really, really, REALLY great. I halved it for testing purposes and almost ate the whole darn thing myself. After the sauce cooked I added 1/2 tsp of tamari. I’m so excited that I found this recipe–green bean casserole is my favorite holiday dish. THANK YOU!

  144. Jen says

    I am new to this vegan lifestyle. My daughter has tree nut allergies and allergies to soy, so almond milk and soy milk are out of the question. Does anyone know if unsweetened coconut milk would work in place of almond milk?

    Thanks in advance. :)

  145. Lindsey | This Miss Cooks says

    I made this for Friendsgiving this past weekend and I think some friends nearly wept with joy when they found out they could actually eat it since it’s vegetarian/vegan friendly. It’s an easy dish to make even when you’re busy with 10 other things. I doubled it and made it in my dutch oven, worked like a charm.

  146. MBKep says

    I’m curious of anyone had made this exact recipe but with real cream instead of almond milk?

    I’m not vegan, but last year I had to go dairy-free while breastfeeding for awhile, so I found this recipe for the holidays so that I wouldn’t have to forgo my favorites. Never going back to canned!! This year we’re back on dairy, but I still want to use this recipe. Not that it NEEDS “improving,” I’m just thinking it would be even creamier. Has anyone tried this?

    Thinking I’ll make it both ways and have a family taste-test!

  147. Emily says

    I’m obsessed with this recipe! It’s easy to make, and it has so much flavor. Even my non-vegan family members love it!

  148. Kia says

    I made this and it was DELICIOUS! I made the following modifications:
    1) Used unsweetened soy milk instead of almond milk, and 1/2 medium onion instead of a shallot.
    2) Soaked 1/3 cup raw cashews overnight and blended them with the milk, veggie broth, and flour. Added this to the pan with the mushrooms and stirred until sauce was thickened.
    3) Sprinkled with 1/2 cup toasted coconut flakes (couldn’t find fried onions). I think this was a decent substitute if you like coconut like I do, but I bet the onions would have tasted even better and had a better texture.
    Thank you for an amazing recipe!

  149. Dana Lasswell says

    I love your recipes!!! (and your name and your husband’s name are super cool…tee hee…we’re Dana and John as well!)

    I oven roasted some green beans, cauli florets, and red onion. Made your amazing sauce (with a touch of nutr. yst, but without the shallot because I didn’t have any and because I mixed onion in with the veggies) and just poured it over the top. A little sprinkle of smoked paprika and sliced almonds roasted with olive oil and onion powder and a gorgeous and delish dinner! Bummed I didn’t take a pic…we were hungry! ;) Thanks and keep up the great, inspirational posts!

    Cheers, Dana

  150. Charlette says

    Hi Dana,
    I just made this and it came out de-lish!!! Instead of the mushrooms I used spiral carrots, asparagas, added some grumbled goat cheese to the cream sauce, and carmelized onions on top before baking. I took a picture but I didn’t know how to post it in my comment.
    Thanks for the idea!

  151. Kara says

    I just made this tonight for dinner and it turned out amazing!! My husband loved it too and said it was his favorite green bean casserole he’s ever had. Delicious! All your recipes are wonderful. I ordered your cookbook and can’t wait to make others too :)

  152. Megan says

    Just wanted to say I LOVE this recipe!! We swap the almond milk for canned coconut milk and the shrooms with beyond beef crumbles. Thanks for sharing!!

  153. Lizz Bailey says

    I made this casserole for Christmas this year and it was AMAZING. I added a tsp of cornstarch because I only had 1:1 flour, not all-purpose. I had to double the recipe to account for the people at dinner, and it came out just great. I will definitely be making this again.

  154. Matt says

    I am a HUGE yummy thanksgiving chef (amateur, of course) who looooves green bean casserole, creamy mashed potatoes, and rich stuffing. Recently I have become lactose intolerant, so this past thanksgiving I was searching for non-dairy recipes to make all my favourite dishes. Sadly, most recipes (for anything) without dairy are also without meat, wheat (gluten), eggs, etc., which are not a problem for me. Thanks so much to Dana for this, mashed potatoe, and many other, recipes that solved the dairy problem for this guy. I brought the mashed potatoes and a gravy (about 75% Dana-inspired) to a potluck early dec 2016 and people were shocked it was vegan.

    I’m making this green bean casserole again for christmas tomorrow. :)

    Thank you minamalist baker!
    –Matt

  155. Alix says

    Hi Dana! This will be my second year making this dish, and I was wondering for the sake of time, is there anything you would recommend making ahead of time? The sauce, before or after mushrooms…anything? Thank you, and merry Christmas!

    • Matt says

      Hi Alex, I’m not Dana, but for thanksgiving I made the sauce 1 day in advance. If you do that, I would recommend warming/stirring it the day of as it separated slightly. It was still awesome and everyone loved it!

      Tomorrow I’m just going to do it all a time once (per the recipe) and I’m sure it will be even better.
      –Matt

  156. Deborah Geary says

    I made this for Thanksgiving and it was outstanding. I cooked in Florida at my mother’s home, and I did not get any leftovers (I live in COLD Pennsylvania). I decided to make this again today and I just might eat the whole thing as my dinner! Thank you for an outstanding recipe that will definitely stay in the rotation.

  157. Cheyenne says

    Thanks for the recipe! Quick question though, I am using canned green beans instead because I do not have fresh ones. Do I need to heat them up and put them in an ice bath like the recipe says? Or can I just drain and add them at the end? Thanks!

  158. Kate Haines says

    I made this the other night and I love it. It was so easy.

    Some changes: I used canned green beans because it was easier for me at the time. Also, I didn’t have the onions, so we made some homemade. :D

  159. Lisa R says

    I missed out for Thanksgiving. I made this Tonight. It is my Dinner and I followed the Directions. I Love It!!!!! It’s so creamy I can’t believe I made it. Thank you.

  160. Karen in Massachusetts says

    I made this recipe for the family Thanksgiving and the only change I made was to use oat flour and gluten-free fried onions. (Wheat allergy)
    This was AMAZING! Today, I am going to make the sauce into cream of mushroom soup. I’ll probably add some Bell’s seasoning and a bit of extra thyme because, without the onions, it will need more flavor. When I tasted the sauce while making the green bean casserole, I was so happy that I had a lot of extra mushrooms because I knew right then that I’d be making it into cream of mushroom soup!
    Thank you for this awesome recipe!

  161. Lorena says

    I am so thankful I found your website. I made your pumpkin pie recipe yesterday and today I made this green bean casserole and they were both a huge success. My family fell in love with both. Thank you for sharing your creativity with us. I added daiya cheese on top and stuffing/dressing crumbs instead of fried onion since I couldnt find it at the store and it turned out amazing. I could not stop eating and then I still had a slice of pumpkin pie leftovers for dessert. Thanks again Dana!!!!

  162. PatrickM says

    Made this for Thanksgiving dinner yesterday (me and 9 omnis) and it was definitely a hit. “Better than the regular version.” There were NO leftovers (and we had 9 different side dishes). I did make 1.5X, made/used cashew milk and added a little porcini mushroom powder and soy sauce, but other than that kept true to the recipe. Superb! Thank you

  163. Allison says

    I made this yesterday for our vegan thanksliving dinner yesterday and oh my, was it delicious!! My partner helped himself to seconds…then thirds and we are so excited to have leftovers today (I can hardly wait until lunch time!) thank you for another amazing recipe!!

  164. Cavell says

    I followed the recipe exactly (except for multiplying to feed 10!) and it was a hit. Delicious. It will be going into my “Winners” file and will be a regular Thanksgiving side from here on out.

  165. Amalija says

    Thank you!! Delicious recipe, wonderful! I enjoyed the taste and texture of the mushroom base and the finished result. A bit of white wine or marsala is a great addition. I also chose to steam my green beans instead of blanching them.

    Modifications:
    3/4 cup Imagine brand Portobello Mushroom creamy soup (vegan and low fat!) instead of veggie broth; 2/3 cup almond milk + 1/3 cup dry white wine;
    1 & 1/2 cup mushroom

  166. Kristen Haugen says

    Hi! Happy thankgiving! I’m planning on making this for my not vegan family & was wondering if the taste of almond milk is prevalant? Its not our favorite, we usually use soy milk.

    • Amalija says

      I have tried many, but none would be a substitute because they wouldn’t have the same flavor as cream of mushroom. This recipe comes together pretty easily too, I promise. It would be a good idea to try, though! Shortcuts are nice to have in the pantry. I would still add fresh mushrooms, though! Cheers! :)

  167. Nolan says

    This is a new thanksgiving staple at our table. Simple, delicious and appeals to both vegans and non-vegans alike. I double up the mushrooms for extra flavor/color/texture and prepare it in a cast iron skillet which double functions as a rustic-style serving tray.

  168. Miranda says

    I see in the ingredient list it says veggie broth but in the instructions you wrote veggie stock. I’m sure it’s not a huge difference but wanted to clarify which you used? It looks amazing, i’m making it for our family Thanksgiving!

  169. Kerri says

    To make thanksgiving day easier, how would you recommend making ahead of time? Can I make the whole thing including baking time, then put in fridge over night, and reheat the next day? Could you reheat whole dish in microwave off would you do oven again? Or should I stop before step 6 oven baking, put in fridge, then next day bake for 15min…I would also consider leaving fried onions off until ready to serve, agree?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would make it up to the point of baking (leave the onions off until baking), then bake the day of. Yes, you can reheat in the microwave or the oven right before serving.

  170. Lauren says

    I made this for Friendsgiving this week and it was gone in minutes!! Everyone loved it (myself included) even the non-vegans. Very creamy, rich and savory dish. I substituted Coconut Milk for Almond Milk (can’t do almond or soy) and got great results. Thanks for the recipe!

  171. Mindy says

    Hi Dana
    I was looking for a non-dairy (kosher) version of GBC, since it’s my favorite thanksgiving dish. So happy to find this one with so many 5 star reviews. Can’t wait to make it. I’d like to make fresh fried onions though. Do you know if they are as crispy as the usual canned ones?
    Thanks again.