Vegan Green Bean Casserole (Dairy-Free)

Why This Vegan Version Works

Switching to a vegan version doesn’t mean sacrificing comfort or flavor. This recipe uses:

• Plant milks (e.g. almond, soy, cashew) and vegan cream substitutes

• Fresh or frozen green beans, not canned

• Mushrooms and aromatics for umami depth

• Vegan crispy onions or baked onion topping for crunch

It delivers that familiar creamy, savory goodness — but with no dairy, making it safe for those with lactose intolerance or who follow a vegan diet.

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Ingredients & Tools

Ingredients (serves 6–8)

• 1½ to 2 lbs fresh green beans, trimmed (or use good-quality frozen)

• 1 tablespoon vegan butter or oil

• 1 medium onion, finely chopped

• 8 oz mushrooms (button, cremini, or a mix), sliced

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour (or gluten-free flour blend)

• 1¼ cups unsweetened plant-based milk (almond, soy, cashew, oat)

• ½ cup vegetable broth

• 1 teaspoon soy sauce or tamari (for umami)

• ½ teaspoon dried thyme

• Salt and freshly ground black pepper

• 1 to 1½ cups vegan crispy fried onions (store-bought or homemade)

• Optional: nutritional yeast, fresh herbs (parsley, chives)

Tools & Equipment

• Large pot (for blanching or cooking beans)

• Skillet or sauté pan

• Baking dish (approx. 9×13 or equivalent)

• Whisk, spatula, mixing bowls

• Knife and cutting board

• Oven preheating capability

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Step‑by‑Step Instructions

1. Preheat & Prepare Beans

Preheat oven to 375 °F (190 °C).

Trim the ends off the fresh green beans and cut into bite-size pieces. If using fresh beans, blanch them in boiling salted water for 3–4 minutes until bright green and just tender. Drain and plunge into ice water or rinse cold to stop cooking. Drain well. If using frozen, thaw and drain well.

2. Sauté Aromatics & Mushrooms

In a skillet over medium heat, melt vegan butter or heat oil. Add chopped onion and sauté until soft (about 4 minutes). Add sliced mushrooms and cook until they release moisture and begin to brown (5–7 minutes). Stir in garlic and cook ~30 seconds.

3. Make the Vegan Cream Sauce

Sprinkle flour over the onion/mushroom mixture, stirring to coat. Cook ~1 minute to remove raw flour flavor. Gradually whisk in plant milk and vegetable broth, stirring until smooth. Add soy sauce or tamari, thyme, salt, and pepper. Bring to gentle simmer and cook until sauce thickens (3–5 minutes). Taste and adjust seasoning.

If you like deeper flavor, stir in a tablespoon or two of nutritional yeast here (optional).

4. Combine Beans & Sauce

Fold green beans into the creamy mushroom sauce until well coated. Stir in half of the crispy onions (reserving the rest for topping) so some crunch is baked into the mixture.

5. Assemble & Top

Transfer the bean + sauce mix into your greased baking dish. Sprinkle the remaining crispy onions on top evenly. If your topping seems dry, you can drizzle a little plant milk or melted vegan butter to promote browning.

6. Bake

Bake uncovered for 20–25 minutes, or until the casserole is bubbly at the edges. If needed, in the last 5–10 minutes, turn on broiler briefly (watching carefully) to crisp the onion topping.

Let rest for 5 minutes before serving to let the sauce set slightly.

7. Garnish & Serve

Garnish with chopped fresh herbs (parsley, chives) for color. Serve warm alongside your holiday mains or as a comforting plant-based side anytime.

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Homemade Vegan Crispy Onion Topping (Optional)

If you prefer a DIY topping instead of store-bought fried onions:

1. Slice a medium onion very thinly (rings or half-rings).

2. Toss onion slices with a bit of flour or cornstarch, salt, and optional nutritional yeast or breadcrumbs.

3. Spread in a single layer on a parchment-lined baking sheet.

4. Drizzle lightly with oil or brush with plant milk (optional).

5. Bake at ~400 °F (200 °C) for 15–20 minutes, turning occasionally, until golden and crisp.

6. Use immediately as topping; reserve some to stir into the casserole if desired.

This gives you control over ingredients and avoids processed versions.

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Tips & Variations

• Use mixed beans: combine green beans with snap peas or haricots verts for texture variety.

• Make it gluten-free: use gluten-free flour and ensure crispy onions are GF.

• Thicker sauce: reduce broth slightly or add more flour to thicken.

• Extra umami: sauté a splash of soy sauce or mushrooms in butter at start, or add miso paste (~½ tsp) to the sauce.

• Cheesy vegan twist: stir in ¼ to ½ cup vegan cheese toward the end of sauce cooking.

• Make ahead: assemble the bean + sauce mixture (without the topping), cover, refrigerate up to 24 hours. Add crispy onions and bake when ready, possibly adding a few extra minutes.

• Double bake method: bake covered first to heat through, then uncover to crisp topping — prevents drying.

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Serving & Pairings

This vegan casserole pairs beautifully with:

• Roast vegetables (sweet potatoes, squash)

• Vegan lentil loaf or nut roasts

• Mashed potatoes (vegan)

• Holiday grains (wild rice pilaf)

• Salads with citrus vinaigrette to cut richness

It adds creamy texture and savory depth to your plant-based or mixed menu.

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Storage & Reheating

• Leftovers: Store in airtight container for 3–4 days in the fridge.

• Reheat: Warm in oven at ~325 °F (160 °C) until heated through; start covered, finish uncovered to crisp topping.

• Freeze: You can freeze the bean + sauce mixture (without topping). Thaw, then bake with fresh crispy onion topping.

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Nutritional Considerations

By using plant-based ingredients and fresh vegetables:

• Lower in saturated fat compared to dairy-based versions

• You control salt, oil, and additives

• Beans and mushrooms contribute fiber, vitamins, minerals

• Optionally lightened by reduced oil or thinner sauce

It’s a comforting side that fits well in a balanced, plant-forward holiday plate.

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Frequently Asked Questions

Can I use canned or frozen beans?
Yes — thaw and drain well. Frozen beans are usually a better textured choice than canned for this dish.

What plant milk works best?
Unsweetened, unflavored milks like almond, soy, cashew, or oat work well. Cashew or coconut cream may give extra richness.

Will crispy onions soften?
They may soften slightly over time, but your topping will stay better crispy if added at end or re-crisped under broiler.

Can I make this nut-free?
Yes — avoid cashew-based creams or toppings. Use oat or soy milks.

How far ahead can I prep?
You can prep up to 24 hours ahead (without topping). Add crispy onions and bake fresh for best results.

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Final Thoughts

This Vegan Green Bean Casserole (Dairy-Free) gives you all the classic holiday comfort — creamy, savory, and crunchy — without any dairy. It’s customizable, tasty, and a great plant-based side that even non-vegans enjoy.