Vegan Green Bean Casserole

Are you in search of the perfect vegan green bean casserole, whether it’s for a Thanksgiving feast or just a cozy casserole night? Look no further because this recipe is a surefire winner! It hails from “The Friendly Vegan Cookbook,” having been meticulously tested and refined in kitchens by numerous enthusiasts.

Crafting this vegan casserole is a breeze. You’ll start by steaming the green beans to perfection. Then, blend vegetable broth, cashews, and spices to create a velvety cashew cream. On the stovetop, craft a roux and introduce the cashew cream, marveling as it thickens into a luscious, creamy sauce. Combine this luxurious sauce with your tender green beans in a casserole dish, pop it in the oven, and get ready to indulge!

Ingredient Notes and Substitutions

These key ingredients come together in a culinary symphony to help create the perfect green bean casserole that’s not only delicious but also a wholesome and satisfying addition to your table. Here’s what you’ll need:

• Green Beans: The humble green bean takes the spotlight in this delightful casserole. Fresh and vibrant, these green gems add both color and texture to the dish. Following a quick steaming to preserve their crunch and vibrant hue, they become the star of the show.
• Vegetable Broth: Vegetable broth serves as the flavorful liquid base for your vegan green bean casserole. Whether you opt for store-bought or homemade veggie broth, it infuses the casserole with a savory essence that ties all the elements together. The vegetable broth also plays a crucial role in creating the luscious cashew cream that bathes the green beans and mushrooms, making each bite a savory delight.
• Raw Cashews: Cashews are the secret behind the creamy richness of this dish. Blended into a smooth, velvety cashew cream, they offer a dairy-free alternative to traditional cream. Cashews not only bring a luxurious texture but also contribute a hint of nutty flavor to the casserole. For a nut-free option, try shelled sunflower seeds.
• Mushrooms: Mushrooms add depth and umami to your vegan green bean casserole. Sautéed alongside onions and garlic, they infuse the dish with a savory richness that’s irresistible. We used button mushrooms but feel free to use cremini, shiitake, or even oyster mushrooms.
• Vegan Butter: Plant-based butter plays a pivotal role in the creation of a roux—the thickening agent for the casserole’s sauce. As it melts in the pot, it forms the foundation of the roux, helping it to develop its characteristic thickness. Any vegan butter brand will work in this recipe, or try this homemade vegan butter!
• Fried Onions: Last but certainly not least, the crispy fried onions crown your vegan green bean casserole with a delightful crunch and an additional layer of flavor. Whether you use store-bought or homemade crispy fried onions, they provide that iconic finishing touch that makes each serving a savory sensation. These golden, crispy morsels transform the casserole from ordinary to extraordinary, adding an irresistible element of texture and taste.

For the full list of ingredients and quantities, scroll to the printable recipe card below.

How To Make Vegan Green Bean Casserole

Making a vegan green bean casserole is easier than you think! Simply steam the beans, cook the mushrooms, mix with a creamy sauce until thickened, then assemble and bake! The full directions and notes can be found in the recipe card below but here’s the step-by-step process with photos for easy reference:

Step 1: To prepare the green beans, first wash and trim the stem ends, then cut them in half.

Steam them for 7 minutes in a steamer basket. Once done, rinse the green beans under ice-cold water to preserve their vibrant color, and set aside.

Step 2: In a high-powered blender, blend 1 cup of vegetable broth with the cashews until smooth.

Then, add the remaining 2 cups of broth, salt, and pepper, blending until well combined, and set aside.

Step 3: Preheat the oven to 375°F. In a large pot over medium-high heat, melt the vegan butter. Add the onion, mushrooms, and garlic, and sauté for 5 minutes, stirring occasionally.

Whisk in the flour to create a roux, stirring continuously for 3 minutes.

Step 4: Gradually add the cashew and broth mixture, whisking for 2-3 minutes until the sauce thickens (this will happen quickly, so turn off the heat once it reaches the desired consistency).

Step 5: Transfer the green beans and the creamy sauce to a 9×13-inch baking dish, mixing until evenly coated. Top with a layer of fried onions and bake for 20-30 minutes.

Prefer Softer Green Beans?

I’ve been hosting vegan Thanksgiving and Friendsgiving gatherings for many years now, and every time we have at least two green bean casseroles made by different people. It’s been fun to see how different they can be, and also how people have vastly different preferences when it comes to their green beans. Some like them super-soft, some like them bright green, firm, and crispy, and others like them somewhere in between.

This recipe makes a casserole with green beans that are still a bit crispy. If you want softer green beans in your casserole, simply steam them for longer! I’d love to hear your favorite way to enjoy green bean casseroles in the comments below. 

How To Store Leftovers

To store leftovers of this vegan green bean casserole, allow it to cool completely before transferring it to an airtight container. You can refrigerate the casserole for up to 3-4 days.

If you plan to store it for longer, you can freeze the casserole in a freezer-safe container for up to 2-3 months.

When reheating, cover with foil and warm in the oven at 350°F until heated through. For a crispier topping, you can add fresh fried onions before reheating.