The Best Vegan Green Bean Casserole
The Best Vegan Green Bean Casserole- made with a rich and creamy sauce that is secretly dairy-free, no one would this green bean casserole is actually plant-based! (gluten-free)
You guys, it took me a long time to land on this recipe. I have tried so many versions of vegan green bean casserole over the years…some with flour and plant milk, others with homemade soup or store-bought soup. You name it. None of them have impressed me…until this one. This recipe is the real deal.
What I love about it is that it doesn’t have any sweet undertones from store-bought plant milk. If you know, you know. Thanks to cashews, the sauce is perfectly creamy and savory with a hint of tang, just like real dairy. I promise that if you serve this to everyone and don’t mention that it’s vegan, they’ll never know the difference!
Vegan Green Bean Casserole Ingredients
- Raw Cashews- I know a lot of people are intimidated with making cashew cream but I promise you it is so easy and so worth it. You simply soak them in hot water for 30 minutes then add them to a blender and blend. However, you do need a solid blender to break them down properly, such as a NutriBullet or Vitamix. Otherwise the cream will be gritty, not smooth.
- Vegetable Broth- We need liquid with the cashews to create a cream and using broth adds even more flavor. Better than Bouillon is my go-to.
- Tamari- Soy sauce adds a hint of umami flavor to the cream. Tamari is just gluten-free soy sauce but you can use regular soy sauce as well.
- White Wine Vinegar- This is what gives the cream it’s tanginess with a bit more umami from the fermented wine. If you don’t have white wine vinegar, regular white vinegar or lemon juice will also work. You might want to start with 1 or 2 tablespoons of lemon juice and taste test to see if you prefer more as some people are more sensitive to lemon flavor.
- Salt- I use a full teaspoon here which might seem like overkill for some people. Feel free to adjust it to your liking and use less or more.
- Shallot- Just a few shallots are sautéed with the mushrooms and garlic to add flavor.
- Mushrooms- I like to use sliced cremini mushrooms but white mushrooms will also work.
- Garlic- Because garlic makes everything better in my book.
- Fresh Green Beans- I haven’t tried this recipe with frozen green beans but it could work if you defrosted them and then added them to the pot without cooking them first. My suspicion is that the texture wouldn’t be as good but I’ll have to try it and see.
- Crisp Onion Topping- There are a ton of options for premade crispy onion toppings and I try to go for those that have minimal, recognizable ingredients. If you need the casserole to be gluten-free be sure to keep an eye out for a certified gluten-free label.
How to Make Vegan Green Bean Casserole
- Make your cashew cream. Blend soaked cashews with vegetable broth, tamari, vinegar, salt and pepper.
- Steam green beans. Cook the green beans in a steamer basket for 7-10 minutes then rinse with cold water to stop them from cooking any further.
- Cook mushrooms and garlic. Sauté shallot, mushrooms and garlic in olive oil for 5 minutes.
- Combine green beans with cream and mushrooms. Add everything to the pot with the mushrooms then stir until evenly coated.
- Bake in the oven. Transfer to a baking dish then sprinkle with crisp onion topping. Cover and bake for 30 minutes.
Prep Ahead Tip
If you’d like to make this the day before simply follow the instructions up to the point where you transfer everything to the casserole dish. Cover and refrigerate until the next day. When ready to bake, set out at room temperature while you preheat the oven. Top with crispy onions and bake as directed.
LOOKING FOR MORE VEGAN THANKSGIVING RECIPES?
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- The Ultimate Fall Salad
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- Creamy Mushroom Green Bean and Wild Rice Casserole
- Vegan Thanksgiving ‘Meatballs’
- Barley Stuffed Acorn Squash
- Vegan Pumpkin Stuffed Shells
- Mushroom Lentil Loaf
- Vegan Apple Crumb Pie
- The Best Vegan Pecan Pie
- The Best Vegan Pumpkin Pie
- Vegan Silk Chocolate Pie
- Simple Green Beans with Olive Oil and Shallots
The Best Vegan Green Bean Casserole
Servings: 8 people
Ingredients
- 1 cup raw cashews, soaked (see notes)
- 2 cups vegetable broth
- 1 tablespoons tamari
- 2-3 tablespoons white wine vinegar, see body of post for substitutions
- 1 teaspoon fine sea salt
- ¼ teaspoon pepper
- 1½ pounds green beans, ends trimmed
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 8 ounces cremini mushrooms, sliced (can double amount for extra mushrooms, if desired)
- 3 garlic cloves , minced (about 1 tablespoon)
- ½ cup crisp onion topping, certified GF (if necessary)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish.
- In the bowl of a blender, combine the drained and rinsed cashews, 2 cups broth, tamari, vinegar or lemon juice, salt and pepper. Blend until a smooth creamy sauce forms. Taste test to see if you prefer more acidity (vinegar or lemon juice) or more salt. Set aside.
- Next, cut your green beans in half (this step isn't exactly necessary but it does make them easier to eat). Place the green beans in a large steamer basket and steam for about 7-10 minutes, just until they barely tender. Rinse with cold water until the green beans are completely cooled then set aside.
- Meanwhile, warm the olive oil in a large pot over medium heat. Add the shallot and cook for 3 minutes. Add mushrooms and garlic and cook just until the liquid from the mushrooms begin to release, for about 5 minutes more.
- To the pot, pour in the cashew cream from the blender. Bring to a low boil and simmer for 3 minutes, until the cream begins to thicken slightly. Add the green beans to the pot and stir until evenly coated.
- Transfer the green beans and the sauce from the pot to the greased baking dish. Top with crisp onions then cover with foil or a lid (I just use parchment paper)and bake for 30 minutes. Allow to cool for a few minutes then serve warm and enjoy!
Notes
To soak cashews, bring a small pot of water to a boil. Add cashews and soak for 30 minutes. Alternatively you can soak them overnight in a bowl of water at room temperature. This step helps soften them so that they break down easier in the blender.
Prep Ahead Tip- If you'd like to make this the day before simply follow the instructions up to the point where you transfer everything to the casserole dish. Cover and refrigerate until the next day. When ready to bake, set out at room temperature while you preheat the oven. Top with crispy onions and bake as directed.
Nutrition
Calories: 164kcal, Carbohydrates: 14g, Protein: 6g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 661mg, Potassium: 445mg, Fiber: 3g, Sugar: 5g, Vitamin A: 713IU, Vitamin C: 11mg, Calcium: 48mg, Iron: 2mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
