Nothing says "the holidays" quite like this Vegan Green Bean Casserole. This essential Thanksgiving side dish is traditionally loaded with dairy, but I am bringing you a version that is not only delicious but 100% dairy-free and vegan!
Traditional green bean casserole features fresh green beans, cream of mushroom soup, and plenty of crispy fried onions.
For this version, we are switching things up! This recipe is dairy-free and mushroom-free by using a vegan homemade cream of chicken soup base.
Making the vegan cream of chicken soup seems like an unnecessary extra step but it's super easy and comes together in minutes. Leftovers can be used in a variety of different recipes like casseroles, soups, and sauces.
This mushroom-free vegan green bean casserole recipe is fresh, simple, and loaded with fresh green beans. No one will miss the cream of mushroom soup!
Classic green bean casserole is an absolute crowd favorite at the Thanksgiving table, and this one will be no exception despite being made without mushrooms or dairy. This vegan version is just as flavorful and delicious!
Green Beans: Blanched and trimmed fresh green beans yield the best results.
Vegan Butter: I used Earth Balance but any brand of vegan butter will work. Butter can be substituted with olive oil.
Onion & Garlic: Must haves for flavor! I recommend minced garlic that is fresh and not jarred or garlic powder. For the onion, I used yellow but sweet or red onion will work as well.
Vegetable Broth: I use Better than Bouillon Reduced Sodium Vegetable Base but any store-bought vegetable stock will work.
Vegan Cream of Chicken Soup: I used a homemade vegan substitute for cream of chicken soup. This is a very simple recipe that can be used in a variety of different recipes. It's made from vegan chicken stock, cashew cream, and spices. This is what will create a creamy sauce base for our green bean casserole.
Crispy Onions: Crispy onions are a must when making green bean casserole. Seriously, don't omit them! You can use homemade or store-bought.
I used a 3qt casserole dish from Sur La Table for this easy vegan green bean casserole recipe. You'll need a 3qt or 4qt oven-safe baking dish for this casserole.
How to Make This Recipe
Make the Vegan Cream of Chicken Soup ahead of time. It takes less than 10 minutes but can be made the night before.
Preheat oven to 350F.
Salt a large pot of water and bring it to a boil.
Wash and trim the ends of the green beans. Cut the green beans in half- I skipped this step but would recommend it because it will be easier to eat.
Add the green beans to the boiling water and blanch for 3 minutes. Pour into a strainer and run cold water over the beans to stop the cooking process.
Add the vegan butter to a pan over medium-high heat. Cook the onions and garlic until soft and starting to brown.
Sprinkle in the flour, salt, and black pepper. Mix until the butter absorbs the flour.
Add the vegan cream of chicken soup and vegetable broth- whisk until smooth.
Bring to a boil then reduce to a simmer over medium-low heat and allow to thicken for about 3 to 5 minutes. It continues to thicken in the oven so avoid over-cooking it.
Taste and adjust the salt and black pepper to your preference.
Add the cooked green beans to an oven-safe baking dish- I used a 3qt casserole dish.
Pour the sauce over the green beans and toss to combine. Add the crispy onion topping and bake for 20 to 25 minutes or until the crispy onions are browned.
Make Ahead Instructions
Follow the instructions up until you put the casserole into the oven- make the sauce and blanch the green beans. Combine them in the casserole dish- leave off the crispy onions until the day of. Wrap in plastic wrap and store in the fridge overnight.
Then, top with crispy onions and bake as per the instructions in the recipe card when ready to serve.
Tips & Tricks
Trim your green beans- Slice the ends off the green beans and cut them in half. I choose to leave my green beans long but would recommend chopping them in half to make them easier to eat.
Substitutions & Additions
Vegan Cream of Chicken Soup: Homemade vegan cream of chicken soup substitute is used in replace of cream of mushroom. If you don't want to make the homemade version, you can replace this with cashew cream or canned coconut milk. Keep in mind that you will need to add more seasonings to your cream sauce and simmer it longer to make it thicker.
Crispy Onions: Leaving off the crispy onions is never recommended. They add something special to this classic Thanksgiving side dish. But if you're gluten-free, feel free to buy gluten-free crispy onions. You could also use breadcrumbs, slivered almonds, or homemade crispy onions.
Mushrooms: If you enjoy mushrooms, feel free to add some chopped mushrooms when you are sautéing the onions. You can also use a vegan cream of mushroom soup as the base instead of the vegan cream of chicken soup.
This vegan green bean casserole is a classic Thanksgiving side dish that is perfectly paired with your favorite Holiday dishes.
Storage & Reheating
Storage: If you have leftovers, transfer to an airtight storage container and refrigerate it for up to 3 days.
Reheating: Reheat at 350ºF until warmed through. A microwave works too, but the onions will get soft.
Freezing: It is not recommended to freeze cooked green bean casserole because it will become soggy. But uncooked green bean casserole can be frozen for up to 2 months. I recommend adding the crispy onions day of and then baking at 350F for 30 to 40 minutes.
Frequently Asked Questions
Yes, be sure to defrost them beforehand. Excess moisture will cause the casserole to be runny.
The texture of canned green beans is much softer so you'll risk a mushy green bean consistency but they will definitely work.
The sauce should be thickened on the stovetop before being added to the green beans and casserole dish. The vegan cream of chicken soup and flour should be enough to thicken the cream sauce.
Yes, this casserole can be made ahead! Make the casserole- omit the crispy onion until ready to bake.
More Thanksgiving Recipes
Vegan Green Bean Casserole without Mushrooms
- 1 pound Green Beans trimmed and blanched
- 3 tablespoons Vegan Butter
- ¾ cup Diced Yellow Onion
- 5 Garlic Cloves minced
- Pinch of Salt and Black Pepper
- 2 tablespoons All-Purpose Flour
- 1 cup Vegetable Broth
- ¾ cup Vegan Cream of Chicken Soup
- 1 cup Crispy Onions store-bought or homemade
- Make the Vegan Cream of Chicken Soup recipe. This can be made day of or day before.
- Preheat oven to 350F.
- Salt a large pot of water and bring to a boil.
- Wash and trim the ends of green beans. Optional but recommended: cut the green beans in half.
- Add the green beans to the boiling water and blanch for 3 minutes. Pour into a strainer and run cold water over the beans to stop the cooking process.
- Add the vegan butter to a pan over medium-high heat. Cook the onions and garlic until soft and starting to brown.
- Sprinkle in the flour, salt, and black pepper. Mix until the butter absorbs the flour.
- Add the vegan cream of chicken soup and vegetable broth- whisk until smooth.
- Bring to a boil then reduce to a simmer over medium-low heat and allow to thicken, about 3 to 5 minutes. It continues to thicken in the oven so avoid over-cooking it.
- Taste and adjust the salt and black pepper to preference.
- Add the blanched green beans to an oven-safe baking dish- I used a 3qt casserole dish. Pour the sauce over the green beans and toss to combine. Top with crispy onions and bake for 20 to 25 minutes or until the crispy onions are browned. Serve and enjoy!
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