Bring back all the nostalgic flavors with this rich and creamy Dairy-Free Vegan Green Bean Casserole.
These days, vegans and those following a plant-based diet have no shortage of options when it comes to recreating favorite meals traditionally made with animal products. Supermarkets have significantly expanded their selection of meat alternatives, plant-based meals, dairy-free milks, vegan baking products, and even plant-based cheeses.
Where once tofu and cardboard-like burgers or sausages were pretty much the only choices, now you’ll find everything from plant-based “steaks” and “chik’n” to cheeses that actually taste like the real thing. In fact, last Thanksgiving, one of the specials at my local supermarket was a plant-based “turkey” roast that looked shockingly similar to the golden roasted breast of the traditional bird.
To be honest, I’m glad these options are out there. They’re a great transition product for anyone looking to cut back on animal products. That said, I personally lean more toward using whole, real ingredients.
Come Thanksgiving, my table is packed with traditional fare such as mashed potatoes, cranberry sauce, stuffing, and pumpkin pie, plus a savory roast made with seitan, a rich gravy, and, of course, the classic green bean casserole.
The following recipe has become a family favorite. It’s every bit as comforting and nostalgic as the version I remember from my childhood. Made with a creamy mushroom sauce and topped with sweet, crispy fried onions, each bite delivers the perfect contrast of textures and flavor.
Sure, you can easily find vegan cream of mushroom soup on store shelves these days, but making it from scratch is so much more rewarding (and healthier!). Besides, it’s the holidays, so why not go the extra mile?
Is This Dairy-Free Vegan Green Bean Casserole Healthy?
While green beans are a source of vitamin C and minerals such as potassium, calcium, and magnesium, this dish does have a considerable amount of fat and is fairly caloric due to the addition of full-fat coconut milk and fried onions. You could use low-fat coconut milk or even skip the fried onions, but honestly, that would affect the results of the dish. It’s that contrast of velvety sauce and crisp onions that makes this dish so special. If it’s the holidays, why not just enjoy this dish in moderation?
Choosing And Storing Green Beans
First things first: when making this green bean casserole, you’ll definitely want to use fresh green beans and certainly not the floppy ones that come from a can. Since they form the base of the dish, it’s worth choosing the best you can find and storing them properly, especially if you’re shopping a few days ahead for your festive dinner.
For starters, look for beans that are firm, bright green, and snap sharply when bent. If they’re blemished or look dry and wrinkled, keep looking. That’s why it’s best to buy them loose rather than pre-packaged—so you can pick out the best ones!
Once home, don’t wash the beans until you’re ready to cook them. Wrap them in damp paper towel and keep them in the crisper drawer of your fridge. Use them within four days.
How Do I Store Leftovers?
Once cooled, leftovers can be stored in an airtight container in the fridge for up to 4 days. If you want to keep it in the freezer, transfer the dish to a freezer-safe container and store it for up to 3 months.
Serving Suggestions
Now that you have the most delicious green bean casserole to serve this Thanksgiving, it’s time to plan out the rest of your spread. Other great sides include Cauliflower Alfredo Vegan Scalloped Sweet Potatoes, Cauliflower Mashed Potatoes With 5 Ingredients, and Roasted Brussels Sprouts With Cranberries. For dessert, try this Creamy Vegan Butternut Squash Pie or opt for something a little different and make this impressive Pumpkin Spice Latte Vegan Crêpe Cake.
Recipe
Ingredients
For The Casserole:
- 1 1/2 tablespoons avocado oil
- 2 cups mushroom sliced
- 1 cup onion diced
- 1 pound green beans trimmed
- 1 cup + 1 tablespoon unsweetened almond milk divided
- 1 cup + 1 tablespoon full-fat coconut milk divided
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 tablespoons tapioca starch
For The Onions:
- 1/2 cup unsweetened almond milk
- 1/2 a large onion thinly sliced
- 1/2 cup avocado oil for frying
- 2 tablespoons tapioca starch
- 2 tablespoons coconut flour
- Pinch of salt and pepper
Instructions
- Preheat your oven to 350°F.
- Fill a medium bowl with the 1/2 cup of almond milk (from the fried onions) and add in the thinly sliced onion, making sure to separate all the rings so they can sit while you make the casserole.
- In a large, high-sided frying pan, heat the avocado oil over medium-high heat.
- Add in the mushrooms and diced onions and cook until lightly golden brown, about 3-4 minutes.
- While the mushrooms and onions cook, fill a large pot with water, adding a pinch of salt, and bring to a boil.
- Once boiling, add in the trimmed green beans and cook until fork-tender, about 7-8 minutes. Drain and transfer to a paper towel-lined plate. Try to lightly press out as much of the water as you can. Set aside
- Once the mushrooms and onions are cooked, add in 1 cup of the almond milk and 1 cup of the coconut milk (reserving the rest for later) along with the salt and pepper and stir until well combined.
- Bring the mixture to a boil. While you're waiting for it boil, whisk together the 2 tablespoons of tapioca starch and the remaining 1 tablespoon of each milk in a small bowl until smooth.
- Once the sauce is boiling, stir in the tapioca and milk mixture, stirring constantly. Boil the milk mixture for 4 minutes while stirring.
- Reduce the heat to medium and simmer, stirring very frequently, until the mixture is really thick and reduced by half, about 10-11 minutes.
- Once the sauce is thick, add in the green beans and stir until evenly coated.
- Pour the mixture into an 8×8-inch baking dish and bake until the sides are bubbly and the sauce has further thickened, about 25 minutes.
- While the casserole cooks, it's time to make the onions. Heat the avocado oil in a medium saucepan or skillet, over medium-high heat, then reduce to medium. The oil should sizzle when you add the onion, but you don't want it too hot that it burns the onion.
- Place the tapioca starch, coconut flour, salt, and pepper into a large Ziploc bag and shake until well mixed.
- Drain the onions soaking in almond milk, transfer them to the bag, and gently shake around to evenly coat each ring.
- Drop a few rings into the hot oil, making sure not to crowd the pan, and cook until lightly golden brown and crispy, flipping as necessary. I did mine in 4 batches.
- Transfer the onions to a paper towel-lined plate and gently blot off the excess oil. Repeat until all the rings are done.
- Once the casserole has cooked, scatter the fried onions on top, lightly pressing them into the casserole. Bake for 5 minutes more, then serve.
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