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Classic Vegan Green Bean Casserole is the perfect addition to your holiday table. No canned soup necessary, this recipe is the perfect combination of creamy and crunchy.
I've made this recipe at least half a dozen times for a crowd, and even the omnivores love it. You can't tell it's vegan, but you can tell it's made with the most delicious homemade cream sauce!
To make create a vegan version, this green bean casserole is made without canned soup. A traditional recipe called for either cream of mushroom or cream of chicken, neither of which we need to use here. Instead, we are using simple ingredients but not skimping on the flavor.
- Green beans: This recipe calls for frozen green beans, but you can also use canned or fresh.
- Vegan butter: Or oil.
- Onion: A yellow or vidalia onion is best for this recipe.
- Garlic: You can use fresh or 3 teaspoons of garlic powder.
- Flour: All-purpose. You can also use gluten-free 1:1 flour.
- Non-Dairy Milk: Use your favorite. I prefer oat milk because it has a neutral flavor.
- Vegetable Broth
- Black Pepper and Salt
- Nutmeg: You can leave it out, but nutmeg adds a lovely flavor to this casserole.
- Crispy Fried Onions: French's are vegan. Or you can follow the homemade version below.
Homemade Onion Topping
- 1 yellow onion
- 1 tablespoon flour
- 2 teaspoon cornmeal
- ½ teaspoon salt
- Spray cooking oil
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Peel the onion and cut in half. Slice thinly.
- Mix the sliced onions with the flour, cornmeal, and salt. Spread out onto the baking sheet. Spray with cooking oil.
- Bake for 15-20 minutes, flipping and stirring around every 5 mins.
How to Make Vegan Green Bean Casserole
Step 1: Thaw green beans. You can let them sit out at room temperature for about an hour, or run them under water. Drain any excess water.
Step 2: Melt the vegan butter in a large pot, then sauté the onions until translucent. Add the garlic and cook for an additional 2 minutes.
Step 3: Mix in the flour. Cook for 1 minute.
Step 4: Whisk in the non-dairy milk and vegetable broth. Add in the seasonings and bring to a simmer for about 3 minutes.
Step 5: Add the green beans and sauce to a 3-quart casserole dish. Mix well.
Step 6: Bake for 20-25 minutes, or until the casserole is bubbling and the fried onions are golden brown.
Prepare as directed, but don't add the fried onion topping or bake yet.
Store in the fridge for up to 2 days ahead of time, covered.
Remove from the fridge and let sit at room temperature for an hour, then add the topping and bake as directed.
Store in the fridge in an airtight container for up to 4 days.
You can heat leftovers up in the microwave, or in the oven if you want to get the topping crispy again. Bake at 350°F until warm.
Substitutions and Variations
- Mushrooms: Some green bean casserole recipes call for mushrooms. My family doesn't enjoy them, so I left them out. However, if you like mushrooms, you can add 1 cup of chopped mushrooms while sautéing the onion.
- Oil-Free and Gluten-Free: You can find the oil-free and gluten-free green bean casserole recipe here.
Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!
Vegan Green Bean Casserole
- Thaw out the green beans.
- Preheat the oven to 350°F.
- In a medium-sized pot, melt butter on medium heat.
- Sauté the diced onion until translucent, then add garlic. Sauté for an additional 2 minutes.
- Mix in the flour. Cook for 1 minute before whisking in the non-dairy milk and vegetable broth. Add in the seasonings (pepper, salt, and optional nutmeg.)
- Bring to a simmer for about 3 minutes.
- Add the green beans and sauce to a 3-quart casserole dish. Mix well. Top with the crispy fried onions.
- Bake for 20-25 minutes, or until the casserole is bubbling and the onion topping is browned.