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Easy Vegan Green Bean Casserole Recipe
This vegan green bean casserole recipe is so creamy and flavorful!
Never underestimate how making your own “cream of mushroom soup” can be a game changer for this casserole!
You’ll be amazed at how delicious this recipe is when you make a simple cream of mushroom soup from scratch, the flavor is so much richer.
It only needs a couple extra steps and you have the best vegan and dairy-free green bean casserole ever!
Best Dairy Free Green Bean Casserole
When I think of green bean casserole, I think of a thick, hearty and comforting dish with a slight cheesy flavor and plenty of fried onion bits!
The key is to make the base with garlic, onion, mushrooms and vegan butter and let it cook together until fragrant.
Then you sprinkle on some flour and add the liquids and spices.
You also want to blanch your green beans so they are cooked, but still have a crispy texture to them!
I love that golden brown crust on top from the fried onions!
This casserole just wouldn’t be complete without the delicious crispy texture and flavor the onions give this dish.
I just use store-bought to make things easier, and most are accidentally vegan which is so convenient.
This recipe uses a base very similar to my Vegan Cream of Mushroom Soup recipe, it’s so flavorful and delicious!
How to Make Vegan Green Bean Casserole
Preparing the Green Beans and Mushroom Base
The first steps to making this simple casserole is to blanch your green beans.
You can use frozen or fresh beans – I always opt for fresh but frozen also taste great.
If using fresh, I usually chop off the end bits and cut them into bite sized pieces. If using frozen, you can just toss them in the pot as is.
Just bring about 4-5 cups of water to a boil over medium heat, add your beans and let them cook 5-6 minutes.
Strain and throw them into a bowl of ice water to stop the cooking process; this makes them super crispy and helps them not get mushy in the casserole.
Then, in a large pan over medium heat, start cooking your chopped onion, minced garlic and vegan butter until slightly translucent, about 3 minutes.
Add your mushrooms and cook another 4-5 minutes until the mushrooms soften a bit, stirring frequently.
Finishing and Baking the Casserole
Sprinkle the flour over the mushroom mixture and mix constantly while cooking 2-3 minutes. It’s important to cook the flour like this to get rid of that raw flour taste.
Preheat the oven to 400 degrees F.
Add your veggie broth and cook another 2 minutes or so, stirring to let it thicken.
Add in your plant milk, salt, pepper and nutritional yeast. Simmer for another 5-7 minutes to let this all thicken and marinate.
Then, remove from the heat and stir in your green beans and 1/2 cup of the fried onions.
Pour this into a lightly sprayed casserole dish (9×9 or 9×13 is fine) and top it off with 1/2-1 more cup of fried onions.
Bake for 15-17 minutes until nicely golden brown, carefully let it cool a bit and enjoy!
It will thicken more as it cools, so don’t be alarmed if it seems a little runny at first.
Homemade Mushroom Soup Bean Casserole
This is the easiest and most delicious casserole for the holidays or just on a chilly night.
It’s so simple to put together and I love how basic and simple the ingredients are.
The ultimate comfort food with so much rich flavor and tasty textures!
This recipe is:
- Dairy Free
- From Scratch
- Free of Canned Soup!
For more holiday vegan recipes!
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Vegan Green Bean Casserole Recipe
This easy vegan green bean casserole recipe is free of canned soup! A homemade mushroom soup base with crisp green beans and crunchy onions!
- 2 Cups Green Beans
- 1 Cup Veggie Broth
- 1 Cup Plant Milk
- 3 Tbsp Vegan Butter
- 2 Tbsp Flour
- 1/4 Cup Nutritional Yeast
- 1 Onion
- 8 oz. Sliced Mushrooms
- 3 Cloves Garlic
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1- 1 1/2 Cups Fried Onions
- Bring 4-5 cups water to a boil in a pot over medium heat. Add green beans and cook for 5-6 minutes, then strain and pour into ice water to stop the cooking process and help make them crispy.
- In a large pan over medium heat cook vegan butter, onion and garlic for 2-3 minutes until fragrant. Add mushrooms and cook for 5 minutes until softened, stirring frequently.
- Sprinkle with flour and cook for 2-3 minutes stirring constantly to remove the raw flour taste, then add veggie broth and stir. Cook for 2 minutes.
- Preheat oven to 400 degrees F.
- Add salt, pepper, nutritional yeast and plant milk. Simmer for 5-8 minutes until thickened. Remove from heat and stir in green beans and 1/2 cup fried onions.
- Pour into a lightly sprayed casserole dish (9x9 or 9x13 are fine) and sprinkle with 1/2-1 cup more fried onions. Bake for 15-17 minutes until onions are nicely browned.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 505mgCarbohydrates: 27gFiber: 5gSugar: 6gProtein: 9g
18 thoughts on “Vegan Green Bean Casserole”
Oh yum! Such a great side for the upcoming holiday season. I love that golden brown crust!
So delicious!! I can’t wait to serve this at Thanksgiving!