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3.8 from 5 votes

Vegan Green Bean Casserole (Oil-Free)

Servings: 8 sides


  • 2 12 oz packages of frozen cut green beans

Cream Sauce

  • vegetable stock as needed
  • 1/2 yellow onion chopped
  • 3 cloves garlic crushed or minced
  • 2 cups almond milk or any non-dairy milk
  • 3 tbsp corn starch
  • 2 tsp soy sauce
  • 1-2 tsp vegetable bouillon (or 1-2 cubes)
  • pepper to taste

Baked Onion Topping

  • 1/2 yellow onion sliced about a 1/4 inch thick
  • 1/2 tbsp flour
  • 1 tsp corn meal
  • 1/2 tbsp aquafaba (liquid from a can of chickpeas)


  • Thaw out the green beans and drain excess water.

Cream Sauce

  • In a medium-sized pot on medium heat, sauté the onions and garlic in a little vegetable stock until the onions are translucent. Add more veggie stock as it dries up.
  • In a bowl, whisk together the almond milk and corn starch until the corn starch is fully dissolved.
  • Add the almond milk/corn starch mixture into the pot.
  • Whisk in the soy sauce, vegetable bouillon (how much you add will depend on personal preference and the kind you use), and pepper.
  • Bring to a simmer to thicken. Remove from heat.

Baked Onion Topping

  • Pre-heat oven to 425 degrees Fahrenheit.
  • Mix all ingredients together and spread out on a parchment-lined baking sheet.
  • Bake for 15-20 minutes, flipping and stirring around every 5 mins.

Bring it all together

  • Heat oven to 350 degrees Fahrenheit.
  • In a casserole dish, mix the green beans and the cream sauce together. Top with baked onions.
  • Bake covered for 15 minutes. Uncover and bake for another 10 minutes.