Vegan Green Bean Casserole

Amazing vegan green bean casserole topped with homemade crispy French fried onions is absolutely flavorful. Now you can enjoy this vegan and gluten-free version of the American Classic for your Thanksgiving and Christmas feast.

If you have been skipping green bean casserole, then you no longer have to because this green bean casserole is vegan, gluten-free, and delicious.

It is so easy to prepare your own green bean casserole from scratch and is by far the best green bean casserole I have eaten.


The sauce for your green bean casserole should not be soupy, it should be a nice thick sauce.

If you find it is soupy, you might not have cooked the sauce on the stovetop until it is thick and creamy or the vegetables released more liquid while baking.

Remove the onion topping, return the green beans and sauce on the stovetop and cook until thick. Then return the dish to the casserole pan and add topping.

Why Is My Topping Not Crispy?

Sogging French fried onion topping is a sign that your filling was just too wet. Don’t add the topping for your green bean casserole until you are ready for it to go in the oven. Having the crispy onion topping sit on the wet green beans for long while you may be waiting for your lentil loaf, stuffing, and sweet potato casserole to finish might ruin it.

To crisp up your topping return to a preheated oven at 400 degrees and cook for about 5- 10 minutes.

Can I Make My Green Bean Casserole In Advance?

Yes, you can make your casserole ahead of time and keep refrigerated for 3 days, just hold the topping until you are ready to serve. To reheat, cover with foil and bake in a preheated oven at 350 degrees for 30 minutes, remove the foil cover, add the topping and cook for another 15-20 minutes.

Recipe Credit: Healthier Steps


  • Energy 280 kcal / 1170 kJ
  • Fat 9 g
  • Protein 6 g
  • Carbs 49 g


  • 1.Preheat oven 350, lightly oil or spray casserole pan with oil and set aside. Bring a large pot of water to boil, add fresh or thawed green beans and cook until tender, about 6 minutes. Remove from stove and pour in a colander to drain. Rinse with cold water, drain and set aside.
  • 2.Prepare cream sauce, add vegetable broth, cashews, yeast flakes, Bragg's Liquid Aminos, arrowroot, onion powder, garlic and salt to taste. Process until smoth.
  • 3.Pour sauce into a large saucepan, cook over medium heat until thick, whisking constantly. Remove from heat, stir in green beans and 1/2 cup French fried onions.
  • 4.Transfer mixture to a prepared casserole pan. Bake for about 10 minutes, top with remaining French fried onions and bake for 10 more minutes.

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  • 1 pound fresh green beans, trimmed and cut into pieces
  • 1 recipe French Fried Onions, *link to recipe

No Mushroom Cream Sauce

  • 1 cup vegetable broth
  • 1 cup unsweetened almond milk, or rice milk
  • 1/2 cup raw cashews, soaked for an hour
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons Bragg's liquid aminos
  • 1 teaspoon cornstarch, or arrowroot powder
  • 1 teaspoon onion powder
  • 1 clove garlic
  • salt, to taste