Vegan Green Bean Casserole

Tastes better than the dairy loaded ones I grew up eating!

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!

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!

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!!!

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.

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 noticed..my husband kept eating and had no clue…I made it twice in one week because I loved it much!

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.

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!

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!

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.

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!

This was ridiculously good.

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!!!

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.

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!

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.

This recipe is super easy and freaking fantastic!! Thank you!! That being said, I would add a teeny bit of organic soy sauce for an umami bump.

I made this dish about three years ago. Ever since then, my family has asked me to make this every year for Thanksgiving and Christmas.

This has become a staple holiday dish for my family! I bring it to every holiday get-together and even the non-vegans love it! I’ve passed the recipe along to several family members and everyone is always super impressed with it. I crave this every year as soon as the leaves begin to change. Thank you for providing such an incredible recipe!

Made this tonight and it was super good! Creamy, fresh and crunchy! Didn’t have mushrooms so I skipped them. I used leek instead of shallots and soy milk instead of almond and it turned out great!

This was very good, thank you! The green beans were tender and we scooped some of the sauce over each portion.

Didn’t have shallots, so I used just a bit of onion, and replaced the almond milk and flour with vegan heavy cream (https://silk.com/plant-based-products/creamer/dairy-free-heavy-whipping-cream-alternative/). I also cooked the green beans for 2x the time since I prefer them softer and found them still a bit too crunchy for my liking after the time done.

I made it another time, using onions, and almond milk + cornstarch to thicken it instead of flour and my nonvegan family totally loved it too.

I think it was totally delicious!! Indulgent while still being filled with veggies, and a great dish I’d bring to a potluck.

So I’m English, and green bean casserole just isn’t a thing here (I have no idea why!). Made this for my American boyfriend on thanksgiving last year and I have absolutely fallen in love with it! Been craving it all week so I’m doing it as a side with bangers and mash tonight. Just delicious, thank you so much! 😊

My husband and son Loved it ! I was on a 3 day juice fast so couldn’t try :( but they both gave it 5 stars . Will have to make it again this weekend ! Thank you for sharing

Amazing! Added a little bit of cashew cream to use it up which added to the creaminess nicely. Chopped the mushrooms tiny to appease the haters and no one even noticed them. Will definitely make again!

I made this for Christmas dinner and thought it was delicious! I tweaked it a bit to use ingredients I had on hand and it turned out great!

Tastes just like the cow’s milk version! Only better. Being the only vegan I bring my own food to family gatherings. For some reason the others don’t know how to prepare a dish without including animals. Actually some of them just don’t care as long as they can pay someone else to do their dirty work. Either way, green bean casserole is a favorite of my mom’s and she makes it for every holiday so I guarantee she will enjoy this tomorrow. It’s a wonderful side that complements just about any main dish.

I have made this the last 4 holidays so my vegan brother has a dish to eat. The whole family loves it. It is easy to make and tastes great!!

Delicious! My spouse had never had green bean casserole and I’d never made one—this was lovely. Used soy milk because that’s what I had. Mincing the scallion made my eyes water like mad so might finely chop next time. I’m sure we will come back to this!

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.

Made this for Thanksgiving- this was a hit even with the Non-Vegans they loved it!

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!

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.

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! =)

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!

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.

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.

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!

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! 😍

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!

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!

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.

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.

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.

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

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!

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

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

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.

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!

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!

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!

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!

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!!

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! 😋

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.

So good!! Reminds me of the Green Bean Casserole of my youth but much healthier!!

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.

The best green bean casserole I’ve ever had!

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!

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.

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

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!!

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.

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.

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!

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.

Thank you for this. I Used Oat Milk instead of almond.

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.

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!

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!

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

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!

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.

Really enjoyed this for Thanksgiving, it was great.

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.

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.

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.

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.

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.

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!

Made this for Thanksgiving and loved it. Fabulous recipe!

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!

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!

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!

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!!

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.

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

Super-delish! I’ll never make green beans any other way! They were a real hit with the whole family!

Absolutely fantastic! A piece of “ vegan Americana”
*i used Trader Joe’s coffee creamer instead of almond milk

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.

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.

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.

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 ?.

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 .

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.

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!