Vegan Green Bean Casserole

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!

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!

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!

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!

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.

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.

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!

It was a huge hit! Everyone loved it and we felt good about it being so fresh..thank you!

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

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. ;)

I made this exactly as is. Delicious! My picky husband who dislikes green beans even ate it and had seconds! Yum!

Beats all other recipes for eternity.

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!

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.

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.

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 :)

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!!!

Wonderful recipe! A big hit with all, vegan and non-vegan. Great source for a Cream of Mushroom base in the future.

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.

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!

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.

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!

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!

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!

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!!!

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!

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!!!

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!

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.

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!

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!)

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

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!

I made this tonight with fresh green beans and served it with corn on the cob. It was delicious! Thank you!

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!

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!

This recipe is simple and delicious. It is a favorite with my family.

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!

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.

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.

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!

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. :)

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

I also made this recipe using frozen fresh style green beans and it worked very well :)

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!

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.

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!

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!

Made this today for thanksgiving and it was fabulous! Everyone loved it! Thank you. I will definitely make again

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!

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!!

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!!

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!

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?