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.
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.
The magic happens when the crispy fried onions come on the scene – crunchy, salty, and indulgent. You can make the onions from scratch, but Trader Joe’s has some that just happen to be vegan-friendly. This saves time and hassle and is totally worth it in my opinion. Look at that crunch!
I think you guys are going to love this dish. It’s
Simple
Savory
Loaded with veggies
Completely from scratch
Crunchy
Creamy
Comforting
& Perfect for the holidays
If you try this dish, let us know! Take a picture of your holiday spread and tag it @minimalistbaker on Instagram so we can see. Cheers!
Vegan Green Bean Casserole
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 ½ 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.
Video
Notes
*This recipe works well replacing the all-purpose flour 1:1 with our Minimalist Baker Gluten-Free Flour Blend.
*Adapted from Alton Brown
*Nutrition information is a rough estimate.
Michelle Crabb says
Super-delish! I’ll never make green beans any other way! They were a real hit with the whole family!
Thanks for sharing, Michelle!!
Pete says
Absolutely fantastic! A piece of “ vegan Americana”
*i used Trader Joe’s coffee creamer instead of almond milk
xoxo!
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!
We haven’t tried those modifications, but we think they would work! Let us know how it goes!
Lynda says
Would hemp milk work instead of almond?
It should! Let us know how it goes!
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!
Wonderful! Thanks for sharing, Stephanie!
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.
We’re so glad you enjoyed it, Caroline! Thanks so much for the lovely review!
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
Though we prefer fresh, it should still work with canned. Just drain them and add to the sauce!
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!
We haven’t tried that, but it might work! Let us know if you give it a try!
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!!
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!
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.
We’re so glad you enjoyed it! Let us know how the new version goes, Tricia!
M. S. says
Great recipe. Dad couldn’t tell it was vegan; and husband who hates mushrooms had two servings. I will be making it again. Going to double the sauce.
Whoop! Thanks for sharing!
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.
Whoop! We’re so glad to hear it, Anastasia! Thanks so much for the lovely review!
Sarah Gatti says
Any substitute for mushrooms? I’m not a fan!
Hi Sarah, we’re wondering if you can just omit! Seems like the best option.
Gina Herrera says
Would oat milk be an acceptable substitute for almond milk?
That should work!
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 ?.
We’re so glad you enjoyed it! Thanks for sharing!
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?
Hi Mandy, we haven’t done that and can’t say for sure, but a 12 cup pan should be enough. Let us know how it goes!
Mandy Claudio says
Thank you! I’ll try that!
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?
I’d say so, yes!
Maria N says
I added almost 3x the amount of mushrooms as it calls for and that really thickened things up. Sooo yummy. I even pureed some for my baby. He loved this dish too!
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
You mean reheat on the stovetop? It would be preferred to reheat in the oven to prevent the bottom from burning.
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?
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.
Kate says
Can you make the sauce ahead of time and keep in the fridge?
That should work!
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.
We haven’t tried those modifications, but we think they should work! Let us know how it goes!
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 .
Yay! Thanks for sharing, Lauren! xo
Alma says
Hi Dana, or would Arrowroot work as well??
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!
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!!
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!
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.
Yay! We’re so glad you both enjoyed it, Darlene! Thanks for sharing! xo
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!
Wonderful! Glad you enjoyed it!
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!
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
Kristina says
What you recommend in place of flour? I cannot have any wheat. Would oat flour work?
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 :)
Yes! Cornstarch should work well.
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.
We’re so glad you enjoy it, Kristin! Thanks for sharing!
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.
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!
Maria N says
I did this for a vegan community potluck. Turned out perfect.
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!
Aww, thanks so much for sharing, Bobbi! We are so glad you enjoy it!! xo
Tessa Roberts says
Is there something I can use in place of the mushrooms?
Hi Tessa – I’m wondering if you can just omit! Seems like the best option.
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.
Perhaps they changed their recipe! It used to contain milk, I believe. Go for it!
Samme says
FULL INGREDIENTS
Onions, Palm Oil, Wheat Flour, Salt and Dextrose per their website.
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!
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!
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.
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.
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!
Whoop!
Audrey Provence says
It was a huge hit! Everyone loved it and we felt good about it being so fresh..thank you!
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
Thank you for sharing, Jenn! We’re glad you enjoyed the recipe :D
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. ;)
Martha says
I made this exactly as is. Delicious! My picky husband who dislikes green beans even ate it and had seconds! Yum!
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.
Jackie says
Beats all other recipes for eternity.
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!
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 :]
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!
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.
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.
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 :)
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!!!
Lovely! Thanks for sharing, Risa!
Andrea says
Wonderful recipe! A big hit with all, vegan and non-vegan. Great source for a Cream of Mushroom base in the future.
Yay – thanks, Andrea!!
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.
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!
Yay! Thanks for sharing, Mark!
Sara says
Has anyone tried with coconut milk (unsweetened)?
It will likely make it taste like coconut milk, but it’s worth a shot? My favorite are rice and almond.
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.
Yay! Thanks, Heather!!
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!
Thanks, Meggyn! xo
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!
Yay! xoxo
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!
Thanks for sharing, Emma!
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!!!
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!
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!!!
Great! Thanks for sharing :D
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.
Jane says
Can you prepare this the night before and then throw it in the oven the next day?
Yes!
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!
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.
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!
Emily Colbert says
You could try corn or rice flour. Corn starch is often used in gravy and sauces too.
Kim says
Has anyone made this gluten free?
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?
Niru says
HI!! Can you sub coconut milk for the unsweetened almond milk?
I’d recommend another non-dairy milk that is more neutral in flavor as coconut will change the flavor!
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!
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.
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!
Whoop! Glad to hear that, Nicole!
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?
It would produce different results but I think it would still taste good!
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!)
Woot woot! Thanks for sharing, Jenn!
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.
Hi Lisa! This recipe doesn’t freeze well, but it can be kept in the fridge for a couple of days!
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
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!
Dawn says
I made this tonight with fresh green beans and served it with corn on the cob. It was delicious! Thank you!
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
Welcome to the site, Floria!
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!
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!
Emily says
This recipe is simple and delicious. It is a favorite with my family.
Alena says
I’m not sure if you know but this recipe is listed under your sweets section :)
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!
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.
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.
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!
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
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.
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. :)
Francesca G says
This was AMAZING!!! Even my non-vegan roommates absolutely LOVED this casserole!! Thank you so very much!!!
Keisha says
I want to prep this for my weekly dinner meal, will this last in the fridge for the week or does it freeze well???
Hi! Leftovers store well in the fridge for up to a few days!
Kate says
I also made this recipe using frozen fresh style green beans and it worked very well :)
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!
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.
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!
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!
Julie E says
Made this today for thanksgiving and it was fabulous! Everyone loved it! Thank you. I will definitely make again
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!
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!!
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?
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!!
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!
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 !!
Rachel says
Is this okay to prep the day before? Thanks!
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?