Vegan Life | Recipes
September 18, 2020
Thanksgiving (or Christmas) just isn't the same without a creamy, crunchy, delicious green bean casserole. Can we just call November 1 the official start of green bean casserole season? Obviously, the classic version isn't vegan, but we can easily transform it!
I prefer this vegan version because I like everything as fresh as possible. Creating my own cashew cream sauce and using fresh mushrooms instead of using a canned mushroom soup makes a difference you can taste in the flavor. Green bean casserole used to be a "meh" dish for me, but now it's become a favorite!
The cashew cream gets its rich flavor from vegetable broth, soy sauce (or coconut aminos), and nutritional yeast. And the crispy french fried onions add a delicious crunch! The french fried onions are usually available seasonally at grocers like Trader Joe's and Whole Foods, and I've found them year-round at Target and bigger chain local grocery stores.
Without any more wordy introductions, let's get those green beans and baking dishes out and prepare to make the best vegan green bean casserole ever!
Warning: also prepare to be asked for the recipe repeatedly.
Prep Time20 minutes
Cook Time58 minutes
Total Time78 minutes
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 or 10x15 casserole dish.
(Optional) Bring water to a boil in a medium saucepan. Add green beans and boil for 5 minutes. Drain the green beans and place in an ice water bath to stop them from continuing to cook.
While green beans are boiling, melt coconut oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until the onion begins to brown (about 8-10 minutes).
Add the sliced mushrooms to the pan, and cook until the mushrooms are soft and the juices have reduced, about another 6-8 minutes. Remove from heat.
Blend soaked cashews (no need to soak them if using a high-powered blender), vegetable broth, soy sauce, nutritional yeast, salt, and pepper in the blender until creamy and smooth, 2-4 minutes.
Add your onions and mushrooms, green beans, and cashew cream to the casserole pan, and mix so everything is evenly distributed and the vegetables are coated.
Bake the casserole at 350 degrees for 35 minutes, then add your crispy onion topping and continue baking for another 5 minutes. Allow to cool slightly before serving.
If you're using a high-powered blender, you won't need to pre-soak your cashews. For everyone else, soak your cashews in water for 2 hours, or boil them for 10 minutes.
Boiling your green beans before baking them is optional. If you don't boil them, your beans will be slightly more crisp. However, boiling them then icing them helps the beans to retain a bright green color after cooking.
Make Ahead: Follow all the instructions, except the last step (baking). Refrigerate the casserole (don't add the crispy onions ahead of time), then remove it an hour before you're ready to cook it. Then cook and add onions as normal!
Leftovers: Store in an airtight container in the refrigerator.
Reheat: I reheat this in a small pan on the stove and add almond milk to keep it from drying out. You could also reheat in the oven at 350 degrees for about 12-15 minutes.
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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