Vegan Green Bean Casserole

This Vegan Green Bean Casserole is creamy, crunchy & savory! It's so close to the traditional version, that you'll have to keep saying, "yep, it's vegan!" to your holiday guests.
Course Side Dish
Cuisine Gluten-Free Option, Holiday, Vegan
Keyword Vegan Green Bean Casserole
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 7
Calories 264kcal
Author Melissa | Vegan Huggs


Fried Onions

  • 1 large onion , sliced (*See note)
  • 1 cup soy milk (or any plant-based milk)
  • 1 tablespoon lemon juice (sub apple cider vinegar)
  • 1 cup all-purpose flour (gluten-free if preferred)
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon garlic powder
  • Oil for frying (I started with a 1/4 cup of coconut oil and added as needed)


  • 1/2 cup raw cashews , soaked in filtered water for 2-4 hours (or overnight)
  • 1 1/2 pounds green beans , cleaned and trimmed
  • 2 tablespoons vegan butter or olive oil
  • 1 medium onion , diced
  • 3 cloves of garlic , minced
  • 10 ounces of mushrooms , chopped or sliced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon sea salt , more to taste
  • Fresh ground pepper , to taste
  • 1/2 cup dry white wine
  • 1/4 cup all-purpose flour (GF if preferred)
  • 1 1/2 cups vegetable broth (low sodium) *See note
  • 1 tablespoon tamari sauce or soy sauce (GF if preferred)
  • 1 cup soy milk , unsweetened


Fried Onions:

  • Combine the milk and lemon juice in a bowl (this makes a vegan buttermilk). Add the onions and let them sit for 20-30 minutes (or in fridge overnight).
  • In a large zip lock, combine the flour, salt and garlic powder. Close bag and shake well.
  • Remove the onions from the milk and drain off excess liquid. Place the onions in the bag and gently shake around until all onions are coated.
  • Place oil in a large pan over medium heat until hot. You can test if it's ready by placing the edge of a prepared onion in the oil. If it sizzles, you are ready to start frying
  • Fill the pan with the onions, but don't overcrowd them, because this will cause steam between them (you'll likely need to fry them in a few batches). Fry evenly on both sides, until light golden brown (about 1-2 minutes each side). Add more oil as needed. These cook quickly so keep a close eye so they don't burn. When done, place on a large paper towel-lined plate to absorb excess oil.


  • Preheat oven to 350 °F (177 °C)
  • In a large pot, bring salted water to a boil and add green beans. Cook for 5 minutes. Remove from heat and rinse with cool water to stop them from cooking further. Drain well and set aside. 
  • Blend the soy milk and cashews (discard soaking water) together until very smooth. Set aside.
  • In a large pan, heat butter over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
  • Add mushrooms and sauté until their liquid releases and cooks down. Brown them a bit for about 5-6 minutes.
  • Add minced garlic, salt, pepper and spices. Cook 1 minute.
  • Turn heat up to med-high and add the white wine. Once it simmers, lower back to medium heat. Cook down liquid about 4-5 minutes.
  • Add flour to the pan and stir constantly for 30-60 seconds. Now slowly add the vegetable broth while constantly stirring. Stir in soy sauce. Let it simmer and thicken for 6-8 minutes. 
  • Turn heat to low and add the soy milk and cashew mixture. Stir constantly to prevent burning. Cook for 1-2 minutes. Taste for seasoning and add as needed. 
  • Add green beans into the pan and fold to combine. Add green bean mixture into a lightly greased casserole dish. Cover with fried onions and place in the oven. Bake uncovered for 20-30 minutes until heated throughout. Enjoy!


* Prep time doesn't include soaking time for onions or cashews.
*I like to have extra onions for the table, so I use two large onions. I double the recipe above. They are a big hit every year.


Calories: 264kcal | Carbohydrates: 32g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 576mg | Potassium: 603mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1035IU | Vitamin C: 13.7mg | Calcium: 148mg | Iron: 3.9mg