Name: Vegan Green Bean Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds fresh or frozen green beans; 8 ounces mushrooms, sliced; 5 cloves garlic, minced; 2 tablespoons olive oil; 1 cup vegetable broth; 1/4 cup all purpose flour; 1/2 cup unsweetened vegan creamer (coconut/almond blend recommended); 1 1/2 cups unsweetened, unflavored soy, almond or cashew milk; 1/2 teaspoon salt, or to taste; 6 ounces French fried onions (such as French’s or Trader Joe’s)

Jump to Recipe·5 from 7 reviews

If you’re on the hunt for a stellar plant-based side dish that feels just as comforting and nostalgic as the classic version, you’re going to absolutely love this Vegan Green Bean Casserole Recipe. It’s creamy, savory, and topped with golden, crispy fried onions that bring all the right textures into play. I promise, even folks who aren’t vegan will be asking for seconds — it’s a definite crowd-pleaser you’ll want to keep in your recipe arsenal.

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Why This Recipe Works

Creamy Mushroom Sauce: A rich, dairy-free sauce made with sautéed mushrooms and a combo of vegan creamer and plant milk lends deep umami and indulgent texture.
Perfectly Cooked Green Beans: Blanched just until tender-crisp, so they keep a fresh snap even after baking.
Crunchy Topping: The secret weapon—fried onions add irresistible crunch and a pop of savory sweetness.
Simple Ingredients, Big Flavor: Uses pantry staples with straightforward techniques for a recipe that’s easy to follow yet impressive to serve.

Vegan Green Bean Casserole, plant-based green bean casserole, dairy-free green bean side dish, vegan holiday side recipe, crispy fried onion green beans - This image shows a close-up of a baked green bean casserole in a cast iron pan placed on a white marbled surface. The bottom layer consists of bright green beans mixed with sliced black olives visible within a creamy, white sauce. On top of this, there is a thick, even layer of crispy, golden-brown fried onion strips spread across the entire pan, giving the dish texture and a crunchy appearance. Some onion strips have darker, almost burnt edges which add color contrast. The round pan's black handle is partly visible, framing the dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegan Green Bean Casserole Recipe finds the perfect harmony of fresh and pantry ingredients. Each component plays an essential role: mushrooms build that savory base, green beans add freshness, and the vegan dairy alternatives give you that creamy texture without any heaviness. When shopping, aim for fresh green beans if you can—frozen works too and can be convenient—and pick unsweetened, unflavored plant milks to keep the flavor balanced.

Fresh or frozen green beans: Fresh is best for texture but frozen is a great time saver. Just thaw and drain well.
Olive oil: Use extra virgin for the best flavor when sautéing the mushrooms and garlic.
Mushrooms: Cremini or white button mushrooms work beautifully here, providing that rich umami.
Garlic: Freshly minced gives the sauce a fragrant lift; don’t skip it!
Vegetable broth: Adds moisture and a little depth of flavor to the sauce base.
All-purpose flour: Helps thicken the sauce; can swap for gluten-free flour if needed.
Unsweetened vegan creamer: I love a coconut-almond blend to keep things creamy but light.
Unsweetened, unflavored soy, almond, or cashew milk: Keeps the sauce smooth without any added sweetness or vanilla.
Salt: Essential for seasoning—adjust to your taste.
French fried onions: The crown jewel topping; I’m partial to Trader Joe’s or classic French’s for that perfect crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

While I love this Vegan Green Bean Casserole Recipe just as it is, I’m all about making tweaks to fit your mood or pantry. Whether you want it richer, lighter, or with a little extra kick, there’s room here to personalize. I encourage you to play around and make it your own!

Mushroom Variations: Once, I swapped in shiitake mushrooms and wow, it added a smoky depth that was stellar for fall dinners.
Spicy Kick: Toss in a pinch of cayenne or smoked paprika with the sauce to warm things up a notch.
Gluten-Free Swap: Use gluten-free flour and gluten-free fried onions for a no-compromise version I tested with rave reviews from allergy-conscious friends.

Step-by-Step: How I Make Vegan Green Bean Casserole Recipe

Step 1: Blanch the Green Beans Just Right

First things first—trim those green beans if you’re using fresh ones (I like to do this while the water’s heating to save time). Boil a large pot of salted water, then toss in the beans for about 5 minutes. You’re aiming for tender-crisp here, not mushy! After that, drain them well and set aside. This pre-cooking locks in the vibrant color and crunch, so your casserole won’t turn into a soggy mess later.

Step 2: Build Your Creamy Mushroom Sauce

Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and minced garlic, sautéing until the mushrooms soften and their natural juices start to release—about 3-5 minutes. Then sprinkle the flour evenly over your mushrooms, stirring quickly to coat and cook it out (this helps avoid raw flour taste). Slowly pour in your vegetable broth while stirring to thinly blend it. After it starts to thicken, add the vegan creamer and plant milk. Keep stirring for 5 minutes until the sauce is smooth, thick, and velvety. Season with salt to taste and remove from heat. This part might seem like a mini science experiment, but with a little attention, you’ll get that luscious texture every time.

Step 3: Combine & Bake to Golden Perfection

Now to the fun part—add your blanched green beans and about one-third of the fried onions to the skillet with the creamy mushroom sauce. If you don’t have a cast iron skillet, mix everything in a greased casserole dish instead. Top the entire dish with the remaining fried onions. Pop it into a preheated 400°F oven for around 15-20 minutes. You want the onions crisped up but not too dark — keep a close eye from the 15-minute mark onward. I always love that moment when you pull it out and the aroma fills the kitchen, signaling a successful bake!

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Pro Tips for Making Vegan Green Bean Casserole Recipe

Don’t Overcook Beans During Blanching: I’ve found that timing here is key to retain that fresh texture and avoid a soggy casserole.
Make the Sauce in Stages: Adding liquids slowly ensures a smooth, thickened sauce–rushing this step once made my sauce lumpy before I figured out this trick.
Use Unsweetened, Unflavored Milk & Creamer: I once accidentally used vanilla almond milk, and it threw off the flavor entirely—so always double check those labels!
Add Fried Onions Right Before Baking: It’s tempting to mix them all in, but saving some to top creates that signature crunchy topping that everyone loves.

How to Serve Vegan Green Bean Casserole Recipe

Garnishes

I usually keep garnishes simple because the casserole itself packs plenty of flavor and texture. A sprinkle of fresh chopped parsley adds a nice pop of color and subtle freshness. If I’m feeling adventurous, a sprinkle of toasted sliced almonds gives an additional nutty crunch that’s delightful alongside those crispy fried onions.

Side Dishes

This vegan green bean casserole pairs beautifully with hearty mains like lentil loaf, stuffed mushrooms, or roasted veggie platters. I’ve also served it at holiday dinners alongside cranberry sauce and mashed potatoes, and it feels just right nestled into those classic comfort food vibes.

Creative Ways to Present

Want to impress your guests at your next holiday or potluck? Try making individual servings in small ramekins topped with the fried onion crust—it makes for darling presentation and everyone gets their own special dish. I’ve also made a layered casserole with a crispy panko topping mixed with herbs to give it a slightly different twist. Fun, festive, and totally Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

Leftovers? I store mine covered tightly in the fridge and they keep beautifully for up to 3 days. The casserole tends to firm up in the fridge, so I recommend reheating gently to retain creaminess.

Freezing

I’ve frozen this Vegan Green Bean Casserole Recipe a couple of times with great results. Just assemble it (without the final fry onion topping), cover tightly, and freeze in a sturdy container. When ready, thaw overnight in the fridge, then add the fried onions on top and bake until bubbling and crispy.

Reheating

To reheat, I pop my leftovers in a 350°F oven covered with foil for about 15 minutes to warm through. Then I remove the foil for the last 5 minutes to refresh that crispy top. Stir gently before serving to get a bit of sauce mixed back in. Microwaving works in a pinch, but you’ll miss out on the fresh crispness of the fried onions.

FAQs

Can I use frozen green beans for this Vegan Green Bean Casserole Recipe?

Absolutely! Frozen green beans work just fine and can save you prep time. Just make sure to thaw and drain them thoroughly before using so your casserole doesn’t turn watery.
What can I substitute for the all-purpose flour in this recipe?

You can easily swap in a gluten-free flour blend if you need to keep this dish gluten-free. Just choose a blend that measures cup-for-cup like regular flour for best thickening results.
Is there a way to make this recipe nut-free?

Yes! Choose a nut-free plant milk such as oat or soy, and ensure your vegan creamer is also nut-free. This keeps the casserole safe for nut allergies without compromising on creaminess.
How can I make this Vegan Green Bean Casserole Recipe ahead of time?

Simply assemble the casserole up to the baking stage, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake for about 30 minutes until heated through, then add the remaining fried onions and bake for an additional 5 minutes to crisp them up.

Final Thoughts

Honestly, this Vegan Green Bean Casserole Recipe is one of those dishes I reach for again and again—not just during the holidays but whenever I want something that feels like a warm, comforting hug on a plate. It’s approachable, delicious, and satisfying without weighing you down. I can’t wait for you to make it and enjoy those crispy fried onions on top just the way I do. Trust me, once you try this version, it just might become your new favorite green bean casserole too.