This Creamy Vegan Green Bean Casserole tastes exactly like the cozy classic I grew up with, just lighter and dairy-free. Crisp-tender beans, a silky mushroom gravy, and a golden, crunchy topping make it irresistible. It bubbles up beautifully and never feels heavy.
Why You’ll Love This Creamy Vegan Green Bean Casserole
- Velvety dairy-free mushroom sauce with deep, savory flavor.
- Bright, crisp-tender green beans so the casserole never turns mushy.
- Golden, crunchy topping for perfect contrast in every bite.
- Make-ahead friendly for stress-free holidays and gatherings.
Creamy Vegan Green Bean Casserole Ingredients & Substitutions
- 2 lb fresh green beans, trimmed and halved lengthwise or into 2-inch pieces
- 2 tbsp kosher salt for blanching water
- 2 tbsp vegan butter or olive oil, divided
- 1 tbsp olive oil (for sautéing mushrooms, use in addition to butter if desired)
- 1 large yellow onion, finely chopped
- 10 oz cremini or button mushrooms, thinly sliced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour (use a 1-to-1 gluten-free blend to make it gluten-free)
- 1 1/2 cups unsweetened almond milk or oat milk (soy milk also works; avoid sweetened varieties)
- 1 1/4 cups low-sodium vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp white miso paste, optional but adds great depth
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- 1/4 tsp ground nutmeg
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp lemon juice, optional to brighten
- 1 1/2 cups vegan crispy fried onions (check labels) or homemade baked shallots
- 1/2 cup panko breadcrumbs (use gluten-free if needed)
- 2 tbsp olive oil or melted vegan butter for the topping
- 2 tbsp nutritional yeast, optional for cheesy vibe
- Pinch paprika for color
Substitutions: To make nut-free, choose oat or soy milk. If avoiding soy, use coconut or oat milk and swap tamari with coconut aminos. No mushrooms? Use extra onions and a handful of chopped roasted cauliflower for body.
Step-by-Step Instructions to Make Creamy Vegan Green Bean Casserole
Preheat the oven and prepare your dish
Heat oven to 375°F. Lightly grease a 9×13-inch baking dish.
Blanch the green beans
Bring a large pot of water to a boil and salt it. Add beans and cook 4 to 5 minutes until crisp-tender and bright green. Drain and plunge into an ice bath to stop cooking. Pat very dry.
Sauté the aromatics and mushrooms
In a large skillet, heat 1 tbsp vegan butter and 1 tbsp olive oil over medium-high. Add onion and a pinch of salt and cook 3 to 4 minutes until translucent. Add mushrooms and cook, stirring occasionally, 6 to 8 minutes until deeply browned and their liquid cooks off. Stir in garlic and thyme for 30 seconds.
Build the creamy sauce
Reduce heat to medium. Sprinkle flour over the vegetables and cook 1 minute, stirring. Slowly whisk in vegetable broth, then plant milk, stirring until smooth. Simmer 3 to 5 minutes until thick enough to coat a spoon. Stir in soy sauce, miso, nutmeg, black pepper, and salt to taste. Add lemon juice if using. The sauce should be silky and savory.
Combine and assemble
Toss blanched, dried beans with the sauce until evenly coated. Transfer to the prepared baking dish and smooth the top.
Mix the crunchy topping
In a bowl, combine crispy fried onions, panko, nutritional yeast, paprika, and 1 tbsp oil or melted vegan butter. Sprinkle evenly over the casserole.
Bake, rest, and serve
Bake 18 to 22 minutes until bubbling around the edges and the topping is golden. Let rest 10 minutes so the sauce sets slightly, then serve warm.
Tips for Success
- Dry the beans well after blanching so the sauce stays lush, not watery.
- Brown the mushrooms deeply for maximum umami. Let them sit to sear before stirring.
- Thicken to nappe consistency. The sauce should coat the back of a spoon.
- Season in layers. Salt the blanching water and taste the sauce before assembling.
- For extra crunch, reserve some crispy onions and add them in the last 5 minutes of baking.
Variations of Creamy Vegan Green Bean Casserole
- Gluten-Free: Use a 1-to-1 gluten-free flour and gluten-free panko. Choose certified gluten-free fried onions.
- Nut-Free: Use oat or soy milk for a neutral, creamy finish.
- Soy-Free: Swap soy sauce for coconut aminos and skip miso.
- Mushroom-Free: Increase onions to 2 large and add 1 cup chopped roasted cauliflower for body.
- Garlic-Herb: Add 1 tsp Dijon and extra fresh thyme or chopped parsley.
- Spicy: Sprinkle red pepper flakes into the sauce and add smoked paprika to the topping.
Serving Suggestions: What to Pair with Creamy Vegan Green Bean Casserole
- Vegan mashed potatoes with mushroom gravy
- Roasted carrots or maple-chili sweet potatoes
- Cranberry sauce for a bright, tart contrast
- Lentil loaf, seitan roast, or marinated baked tofu
- Warm rolls or garlic-herb biscuits
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and chill up to 4 days.
- Reheat: Bake covered at 350°F for 15 to 20 minutes, then uncover and broil 1 to 2 minutes to re-crisp the topping. Or air fry individual portions at 350°F for 5 to 7 minutes.
- Freeze: Best within 2 months. Bake, cool fully, wrap well, and freeze. Thaw overnight in the fridge before reheating. Note the beans will soften slightly after freezing.
- Make-Ahead: Assemble up to 2 days in advance without the topping. Cover and refrigerate. Add topping just before baking.
Memories Made Around the Table
My first holiday hosting win was this casserole. I pulled it from the oven to a hush, the topping crackled when the spoon broke through, and every plate came back empty. That is when I knew dairy-free comfort food could be every bit as nostalgic.
FAQs
- Q: Can I use canned green beans? A: Fresh is best for texture, but you can use well-drained canned or thawed frozen beans. Reduce blanching to a quick warm-through for frozen.
- Q: How do I thicken the sauce without flour? A: Use 2 tbsp cornstarch whisked with 2 tbsp cold plant milk. Add to the simmering sauce and cook until glossy and thick.
- Q: What plant milk works best? A: Unsweetened oat or almond milk gives a neutral, creamy body. Avoid coconut milk unless you want a coconut note.
- Q: Can I make this ahead? A: Yes. Assemble without topping up to 2 days ahead. Add topping and bake just before serving, adding 5 minutes if starting cold.
- Q: How do I keep the topping crisp? A: Keep the topping separate until baking, and broil briefly at the end if needed.
Final Thoughts
This Creamy Vegan Green Bean Casserole brings classic holiday comfort with a plant-based twist. Simple ingredients, big flavor, and that craveable crunch make it a keeper.
Creamy Vegan Green Bean Casserole (Dairy-Free Classic)
Equipment
- 1 Large Pot for blanching
- 1 Large Skillet
- 1 9x13 inch baking dish
- 1 Mixing Bowl
- 1 Colander
- 1 Whisk
Ingredients
Casserole
- 2 lb fresh green beans trimmed and halved lengthwise or into 2-inch pieces
- 2 tbsp kosher salt for blanching water
- 2 tbsp vegan butter or olive oil divided
- 1 tbsp olive oil for sautéing mushrooms
- 1 yellow onion large, finely chopped
- 10 oz cremini or button mushrooms thinly sliced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour use a 1-to-1 gluten-free blend if needed
- 1.5 cups unsweetened almond milk or oat milk soy milk also works; avoid sweetened varieties
- 1.25 cups low-sodium vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp white miso paste optional
- 0.5 tsp dried thyme or 1 tsp fresh thyme leaves
- 0.25 tsp ground nutmeg
- 1 tsp fine sea salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 1 tsp lemon juice optional
Crunchy Topping
- 1.5 cups vegan crispy fried onions or homemade baked shallots
- 0.5 cup panko breadcrumbs use gluten-free if needed
- 2 tbsp olive oil or melted vegan butter for the topping
- 2 tbsp nutritional yeast optional
- 1 pinch paprika for color
Instructions
Preheat and prepare
- Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
Blanch the green beans
- Bring a large pot of water to a boil and salt it. Add beans and cook 4 to 5 minutes until crisp-tender and bright green. Drain and plunge into an ice bath to stop cooking. Pat very dry.
Sauté the aromatics and mushrooms
- In a large skillet, heat 1 tbsp vegan butter and 1 tbsp olive oil over medium-high. Add onion and a pinch of salt and cook 3 to 4 minutes until translucent. Add mushrooms and cook, stirring occasionally, 6 to 8 minutes until deeply browned and their liquid cooks off. Stir in garlic and thyme for 30 seconds.
Build the creamy sauce
- Reduce heat to medium. Sprinkle flour over the vegetables and cook 1 minute, stirring. Slowly whisk in vegetable broth, then plant milk, stirring until smooth. Simmer 3 to 5 minutes until thick enough to coat a spoon. Stir in soy sauce, miso, nutmeg, black pepper, and salt to taste. Add lemon juice if using.
Combine and assemble
- Toss blanched, dried beans with the sauce until evenly coated. Transfer to the prepared baking dish and smooth the top.
Mix the crunchy topping
- In a bowl, combine crispy fried onions, panko, nutritional yeast, paprika, and 1 tbsp oil or melted vegan butter. Sprinkle evenly over the casserole.
Bake, rest, and serve
- Bake 18 to 22 minutes until bubbling around the edges and the topping is golden. Let rest 10 minutes so the sauce sets slightly, then serve warm.