Vegan Green Bean Casserole

This Vegan Green Bean Casserole is the ultimate side dish for Thanksgiving. It’s creamy, crunchy, and carnivore approved! It will have everyone going back for seconds.

I’ve made this vegan green bean casserole for my Venezuelan family for the last 4 years, and everyone is obsessed. In a matter of minutes, the casserole dish is empty, and I always wish that I had made more! They all say it’s the best side and constantly ask for the recipe.

Green Bean Casserole that’s Vegan!

Thanksgiving. It wasn’t until my college roommates and I had a Friendsgiving that I tried green bean casserole for the first time. I was immediately obsessed and wondered how I went my whole life without it. I became so addicted I would make it randomly throughout the year. Whenever I wanted some comfort food, I would gravitate to this😂

Back then, I was vegetarian, and the casseroles had dairy from the cream of mushroom soup. Since going vegan, I knew I had to make my version, and this recipe does not fail!

I’m the only vegan in my family, so it’s up to me to do most of the cooking when it’s Thanksgiving. We have family and friends come over every year, and they are always shocked that the food I make is vegan. Of course, the green bean casserole is always the favorite.

Vegan Green Bean Casserole Ingredients:

• 1 cup raw cashews: Soak them in boiling water for 10 minutes or in room temperature water overnight. 
• 2 tablespoons vegan butter: I use Earth Balance or Miyoko’s brand. If you do not have butter, I recommend using something neutral like olive oil. 
• 1 onion: Large white or sweet onion, diced up thinly.
• 3 cups cremini mushrooms: Wash the dirt off, and thin slice.
• 5 garlic cloves: Minced. Add six or more cloves if you desire.
• 2 cups vegan chicken stock: Or vegetable broth. For the vegan chicken broth, I get the vegan chicken bouillon cubes from Sprouts or on Amazon: Orrington Farms All Natural Vegan Broth Base – Chicken.
• 1/3 cup all-purpose flour: Or gluten-free flour, I suggest: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
• 3 tablespoons nutritional yeast
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon salt
• 3 cans of French-style green beans (14.5 oz can): Or use any style of green bean you have. My favorite type of green bean for this casserole is French style, which means julienned, or thinly sliced green beans. Feel free to use fresh green beans instead of canned ones! I like the canned ones because it makes this recipe easier and less time-consuming.
• 3 cups crispy fried onions (6 oz container): The brand I get from the grocery store is French’s Crispy Fried Onions. Some grocery stores will have their store brand crispy onions.

How to make vegan green bean casserole:

Add 1 cup of cashews to a medium bowl and cover it in boiling water to soak for 10 minutes or longer. Or you can soak the cashews in room temperature water overnight.

Preheat the oven to 375 degrees F (190 C). Then set a large pan to medium-high heat and add 2 tablespoons of vegan butter (or olive oil).

Add the diced onion and saute until fragrant and translucent. Then add 3 cups of sliced mushrooms and 5-6 cloves of minced garlic. Saute the mushrooms for a few minutes until they’ve shrunk in size and golden, then turn off the heat.

How to make vegan cream of mushroom soup

Drain the water from the soaked cashews, and add them to a high-speed blender. Then pour in 2 cups of broth, 1/3 cup of all-purpose flour (or gluten-free flour), 3 tbsps of nutritional yeast, 1 tbsp of onion powder, 1 tbsp of garlic powder, 1/4 tsp cracked black pepper, and 1/4 tsp salt.

Blend until creamy, then add most of the sauteed onions and mushrooms from the pan to the blender (leave a little in the pan). Pulse the blender a couple of times until the mushrooms are combined into the soup. Then pour the soup into the pan with the leftover mushrooms, and set it to medium heat. Cook until it’s warm and starting to bubble. It should thicken up a little; remove it from the stove once it’s heated.

Drain the water from the soaked cashews, and add them to a high-speed blender. Then pour in 2 cups of broth, 1/3 cup of all-purpose flour (or gluten-free flour), 3 tbsps of nutritional yeast, 1 tbsp of onion powder, 1 tbsp of garlic powder, 1/4 tsp cracked black pepper, and 1/4 tsp salt.

Blend until creamy, then add most of the sauteed onions and mushrooms from the pan to the blender (leave a little in the pan). Pulse a couple of times, then pour it into the pan and set it to medium heat. Cook until it’s warm and starting to bubble.

To an 8×11 baking dish, lightly grease with cooking spray or butter. Drain and rinse 3 cans of french style green beans, and add them to the baking dish. Evenly spread them out, then pour the mushroom soup over the green beans. Mix until they’re combined and evenly spread out in the pan.

Completely cover the top of the casserole with crispy fried onions. Pour the entire 6oz can on top. Bake for 20 minutes, until golden brown on top. Let it cool for 5 minutes before serving.
Enjoy and happy holidays!

More Vegan Holiday Recipes:

• Vegan Sweet Potato Casserole: Delicious, sweet, and covered in toasted marshmallows! It’s the perfect addition to the Thanksgiving table when you’re craving something sweet. This vegan side is so easy to make and sure to be a crowd-pleaser. 
• Fall Harvest Salad: Enjoy the autumn season with this delicious Fall Harvest Salad! Made with honey crisp apples, pecans, dried cranberries, pumpkin seeds, and an easy dijon vinaigrette.

If you give this Vegan Green Bean Casserole a try, I’d love to see your recreations! Don’t forget to tag me on Instagram @Marias.Munchies + #MariasMunchies

Print

⭐️ RATE THE RECIPE ⭐️ and share any suggestions or feedback in the comments below. Have questions? I will post your question and respond quickly. Your feedback is valuable because it helps me fine-tune the recipe to help others!

This Vegan Green Bean Casserole is a healthy holiday recipe made with an easy vegan cream of mushroom soup, french style green beans, and crispy onions. Your party guests won’t know they’re eating something vegan!