Vegan Green Bean Casserole

Made with fresh green beans, a rich cashew cream sauce, and crunchy fried onions, this Vegan Green Bean Casserole is proof that comfort food can be both wholesome and indulgent. It's perfect for your next family gathering or festive dinner table!

This Vegan Green Bean Casserole is the ultimate plant-based twist on a classic holiday favorite. Creamy, savory, and topped with crispy onions, it brings all the comfort of tradition.

I love serving it for Thanksgiving alongside my vegan mashed potatoes, vegan gravy and orange cranberry sauce!

This recipe is great for anyone avoiding meat or dairy, and can even make an awesome gluten-free option with only a few minor adjustments.

Ingredients

Here is everything you'll need to make a delicious vegan green bean casserole.

• raw cashews: Soaked cashews create a creamy, dairy-free base for the sauce, giving it richness and body without using cream.
• vegetable broth: Adds liquid to cook the sauce and green beans while keeping the flavor savory and balanced.
• all purpose flour: Acts as a thickener for the sauce, giving it a smooth, velvety texture.
• nutritional yeast: Adds a cheesy, umami flavor that enhances the depth of the sauce.
• vegan butter: Contributes richness and a silky mouthfeel to the sauce.
• onion: Provides a sweet, aromatic base flavor for the sauce.
• garlic: Adds savory depth and aromatic warmth to complement the green beans.
• fresh green beans: The star vegetable of the dish, providing texture, color, and fresh flavor.
• salt: Enhances all the flavors and ensures the dish is well-seasoned.
• onion powder: Boosts the onion flavor and adds extra savory depth.
• black pepper: Adds subtle heat and balances the richness of the creamy sauce.
• fried onions or shallots: Provides the classic crispy topping, adding texture and a sweet-savory crunch to the casserole.

Reasons You'll Love This Casserole

• Creamy and Comforting: The cashew-based sauce is rich, velvety, and perfectly coats every green bean.
• Classic Flavor, Vegan Style: All the traditional flavors of green bean casserole - onions, garlic, and a savory sauce, without any dairy.
• Crispy Topping: Fried onions or shallots add the perfect crunch and a hint of sweetness.
• Crowd-Pleaser: Perfect for holiday dinners, potlucks, or weeknight comfort food.
• Make-Ahead Friendly: Can be prepared ahead of time and baked just before serving.

How to Make Vegan Green Bean Casserole (with pictures!)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by sautéing the onions, garlic and green beans in vegan butter until soft. Add in the spices.

Pour the cashew cream over the veggies and simmer until thickened. Stir in half of the fried onion and transfer the mixture to a 9 x 13 baking dish.

Sprinkle over the remaining fried onions and bake at 350 degrees F (175 C) for 23-25 minutes.

Recipe Tips & Tricks

1. Soak the Cashews: Make sure your cashews are soaked long enough (at least 4 hours or overnight) to ensure a smooth, creamy sauce.
2. Blanch the Green Beans: Quickly blanching the green beans before baking keeps them bright green and crisp-tender. Not necessary, but nice for aesthetic purposes.
3. Season the Sauce Well: Taste the cashew cream sauce before combining with the beans-adjust salt, pepper, or onion powder as needed.
4. Use Fresh Ingredients: Fresh green beans and onions make a noticeable difference in flavor and texture.
5. Make Ahead: Assemble the casserole a day in advance, store in the fridge, and bake just before serving.
6. Adjust Thickness: If your sauce is too thick, add a splash of vegetable broth; if too thin, whisk in a little more flour or nutritional yeast.

Make Ahead Tips for the Hollidays

Here are a few tricks to help you stay on top of things when you have a few balls in the air:

1. Prepare the Sauce in Advance: Blend the soaked cashews with vegetable broth, nutritional yeast, and seasonings a day ahead. Store in an airtight container in the fridge.
2. Assemble Ahead: Combine the sauce with sautéed veggies and place in your baking dish. Cover tightly with foil and refrigerate for up to 24 hours before baking.
3. Fried Onion Topping: Keep the fried onions separate until just before baking to maintain their crunch.
4. Freezing Option: Assemble the casserole (without the topping) and freeze for up to 1 month. Thaw in the fridge overnight before baking, then add onions.
5. Reheating: Bake covered at 350°F (175°C) until heated through, then add fried onions and bake an additional 5-10 minutes until golden and crispy.

Frequently Asked Questions

Common Mistakes and How to Fix Them

1. Sauce is Too Thin: Make sure to blend the cashews thoroughly and cook the sauce until it thickens. If still thin, whisk in a little extra flour or nutritional yeast.
2. Sauce is Lumpy: Blend the cashews completely and whisk the sauce constantly while cooking to prevent lumps.
3. Green Beans are Soggy: Avoid overcooking. They should be crisp-tender when combined with the sauce.
4. Topping is Soggy: Add fried onions or shallots only in the last 5-10 minutes of baking, or broil briefly at the end to maintain crunch.
5. Flavor is Bland: Don't skimp on salt, pepper, and seasonings like onion powder or garlic. Taste the sauce before combining with beans.
6. Nutty Sauce Overpowering: Use unsalted, plain cashews and adjust seasonings so the cashew flavor doesn't dominate the casserole.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3-4 days.

Freezing: Assemble without the fried onion topping and freeze for up to 1 month. Thaw overnight in the fridge before baking and adding the topping.

Reheating: Warm individual portions in the microwave or reheat the entire casserole in a 350°F (175°C) oven until heated through. Add fried onions at the end for crunch.

Maintain Creaminess: If the sauce thickens too much in the fridge, whisk in a splash of vegetable broth or nondairy milk while reheating.

Crispy Topping: To refresh the crunch, broil for 2-3 minutes at the end of reheating, keeping a close eye to prevent burning.

If you make this recipe, please tag @censoredbaker on Instagram!

Print

More vegan Thanksgiving recipes: