Add some nourishment to the table with this satisfying Healthy Green Bean Casserole! Made with savory vegan cashew cream mushroom sauce and homemade crispy onions, everyone raves it's the best. Plus it's made with frozen green beans! It tastes like the classic and is the star of the Thanksgiving table every year. This recipe is a Hummusapien community favorite--the proof is in the comments, see below!
I love Thanksgiving recipes and Thanksgiving loves meeeee!
The food, the chaos, the aromas filling up the entire house, the fam time...everything about it is so yummy and nostalgic.
I can't get enough Vegan Sweet Potato Casserole, Cauliflower Stuffing smothered in Vegan Gravy, Cranberry Orange Sauce and Vegan Pumpkin Pie Bars.
This recipe is inspired by my Grandma's nostalgic green bean casserole with obligatory condensed mushroom soup and fried onions. So retro!
I love that this dairy-free version tastes just as incredible thanks to magical cashews. You'll never be the same!
Ingredients
- Green beans: Fresh, pre-trimmed for ease or frozen green beans are great. I've tested this recipe with them all. Pre-cut are nice too! Avoid canned because mush is no fun.
- Cashews: The key to a silky smooth cream sauce. Raw unsalted is best for flavor, but roasted will work in a pinch (but it'll have a more distinct cashew taste).
- Onions: For the crispy topping and for flavor in the casserole mixture. Yellow, white or sweet onions work.
- Mushrooms: A full pound of shrooms to add epic flavor to the green bean mixture. Baby bella, white, cremini, or a mix all work. Use your favorite!
- White wine: We're building flavor here, people. I like Chardonay (def pour yo'self a glass to enjoy while cooking). If you're alcohol-free, you can sub vegetable broth.
- Breadcrumbs + flour: Texture! Any flour works except almond or coconut. You can try an all purpose gluten free blend if needed.
- Soy sauce: A great pop of umami. Use tamari for gluten free.
- Garlic: Essential for layering flavor! Use frozen for ease if you fancy.
- Nutmeg: Just a pinch really levels of the flavor.
How to make
While there is a bit of prep, this gem comes together fairly quickly, especially if you use pre-sliced mushrooms and trimmed green beans!
- Soak cashews.
- Make onion topping by tossing sliced onions with flour, breadcrumbs, and salt. Bake for 25 minutes.
- Boil or microwave the green beans. Sauté remaining onion and mushrooms.
- Blend cashews with water and add to mushrooms with white, soy sauce, and nutmeg.
- Add cooked green beans to cream sauce and a fourth the crispy onions. Top casserole with the rest of the onions and bake for 20 minutes.
What sets this recipe apart
This dietitian loves how nourishing this recipe is! A serving boats almost 6g of filling fiber and plant protein. Plus, it's gluten free friendly.
While the traditional version is more on the heavy side, this veggie side is actually packed with nutrients. If sodium is a concern, you could always use reduced sodium soy sauce and season to taste with salt!
Can I make it ahead?
Yes! Assemble it the day before and cook it the next day so you can focus on other dishes.
- Make the green beans and the sauce up to one day in advance and store separately in the refrigerator. We won't make the onion topping until the day of so it's not soggy.
- The next day, prepare the onion topping. Meanwhile, reheat the sauce in a large skillet. Combine sauce and beans, per the step 6 of the recipe instructions.
- Proceed with the rest of the recipe and bake!
How to store and reheat
- To store: Refrigerate covered casserole for up to four days.
- To reheat: Warm in the oven at 350F for crisp topping, or microwave a single portion until hot in a pinch. This doesn't freeze well because the green beans get mushy.
Please let me know how this recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.
Print
Healthy Vegan Green Bean Casserole (tastes like the classic!)
- Prep Time: 40 mins
- Cook Time: 20 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Add some nourishment to the table with this satisfying Vegan Green Bean Casserole! Made with savory cashew cream mushroom sauce and homemade crispy onions, everyone raves it's the best. It tastes like the classic and is the star of the Thanksgiving table every year. This recipe is a Hummusapien community favorite--the proof is in the comments, see below!
Ingredients
- Heaping ½ cup raw cashews
- 3 medium onions, divided
- 3 tbsp bread crumbs
- 3 tbsp all purpose flour
- 2 ¼ tsp fine sea salt (divided) + freshly ground black pepper, to taste
- 2 lbs frozen green beans
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 16oz sliced mushrooms, chopped
- 1 tbsp soy sauce
- ¼ cup dry white wine (can sub broth)
- Pinch ground nutmeg (optional)
Instructions
- Grease a 9x13 inch or 3qt baking dish with cooking spray and set aside. Place cashews in a small bowl and cover with hot water. Set aside to soak for 30 minutes. (If you have a Nutribullet or high speed blender, 10 minutes is fine.)
- Preheat oven to 400F and spray a baking sheet or line with parchment paper. Thinly slice two of the onions and dice one onion, setting aside the diced for later. In a large bowl, add sliced onions, bread crumbs, flour and ¾ tsp salt. Toss to combine, separating each onion piece.
- Spread onions in an even layer on baking sheet. Bake for about 20-25 minutes, tossing halfway. Watch carefully to make sure they don't burn towards the end. Once done, remove from oven and lower heat to 350F.
- Bring a large pot with two inches of water to a boil. Once boiling, add green beans. Bring back to a boil (this may take a while) and cook over medium heat for about 5 minutes, or until tender. Drain and run cold water over green beans to stop cooking. Set aside.
- In a large skillet, heat oil over medium heat. Once hot, add diced onion and cook for 5 minutes. Add garlic and mushrooms and cook for another 10 minutes, stirring often. Add soy sauce, white wine, nutmeg, 1 ½ tsp salt, and pepper. (It will taste salty but will be diluted by beans, so that's ok!). Simmer for 3 minutes then remove from heat.
- Drain cashews. Place in blender with ½ cup water and blend until completely smooth and creamy. Add cashew cream and a fourth of the baked onions to mushroom mixture along with cooked green beans, stirring to combine.
- Transfer mixture into prepared dish. Top with remaining baked onions. Bake at 350F for 20 minutes (if onions are on the crispier side, you can cover with foil for first half of cooking.) Serve hot!
Notes
MAKE AHEAD: Make the green beans and the sauce up to one day in advance and store separately in the refrigerator. We won't make the onion topping until the day of so it's not soggy. The next day, prepare the onion topping. Meanwhile, reheat the sauce in a large skillet. Combine sauce and beans, per the step 6 of the recipe instructions. Proceed with the rest of the recipe and bake!
GLUTEN FREE: Use certified gluten free flour, bread crumbs, and tamari instead of soy sauce.
Photos by The Nutritious Kitchen.
smacgregor says
Wow, this was so delicious! Before going vegan, I used to bypass recipes that said 'vegan'; now, as a vegan, I tend to bypass recipes that say 'healthy' if I plan to share with others. But I'm so glad I clicked on this one! I used the fresh smaller green beans from T. Joes (haricot verts), and admittedly I used premade crispy onions to save time. But the mushroom mixture was amazing (I used button mushrooms), and then mixed with the cashew cream was on another level. I wouldn't change a thing and this is going to be a new holiday dish at our house because everyone loved it!
Alexis Joseph, MS, RD says
This really made my day, I so appreciate your thoughtful review! Cheers to finding a new healthier holiday dish everyone loves 🙂
Erik B says
Outstanding recipe! Was hit of Thanksgiving and delicious as leftover (because I doubled the recipe) for several days!
Alexis Joseph, MS, RD says
This made my day, Erik! Thanks for trusting my recipe for Thanksgiving!
Erik B says
Outstanding recipe! Was hit of Thanksgiving and delicious as leftover (because I doubled the recipe) for several days!
Alexis Joseph, MS, RD says
You made my day, thanks Erik!
Mel says
Yummy recipe but I felt like the instructions after cooking the mushrooms were a little confusing. I had cooked away the liquid but I feel that I should have left the full amount of the liquid and mixed in the cashew cream. I had to end up making a little bit more cashew cream to ensure there was enough moisture in the casserole.
I would also say that baking the onions for a shorter period of time is key. 425 is very high and almost 1/3 of my onions burnt by the time 20 minutes came around. The breading for the onions did not stick very well either but I still sprinkled it on the casserole. I was able to get the dish to taste good but it took a little problem-solving.
Alexis Joseph, MS, RD says
Thanks for the feedback Mel, I'm glad you ended up enjoying it!
Erik B says
I sauted the mushrooms in Instant Pot and also looked at all the liquid that cooked off them and thought, “I wonder if I should drain that off?”. Sure glad I didn’t, cuz dish turned out perfect!
Alexis Joseph, MS, RD says
So glad you liked it!
Sarah says
Been making this since 2015! It’s a household favorite and always get compliments. Highly recommend giving it a try and following the recipe! I’ve always done it dairy and gluten free but this recipe has so many ways to make it work for each family! I personally soak my cashews overnight because the original recipe has it that way but I have done the shorter timeframe too and it works just as great!
Alexis Joseph, MS, RD says
Yayyy it makes me so happy it’s become a family staple, thanks so much for letting me know!!
Antonella McGuire says
I have been making this recipe now for years, and its everyone's favorite side! My dad and husband, who are always skeptical of my vegan sides, think its better than the classic! The mushroom sauce is incredible, and I have to refrain from "tasting" too much of it while I am making it! Its the only staple each Thanksgiving at this point.
Alexis Joseph, MS, RD says
Hahaha yesss I so agree, thanks Antonella!
liz says
This is SO tasty. Made it as a main dish. Used almond flour (coarsely ground almonds) instead of the breadcrumbs and flour to make it gluten free. Will be making this again.
Alexis Joseph, MS, RD says
Oh that’s a genius gluten free idea, thank you for sharing!
S says
I’ve made this so many times! Found this recipe one year when I was vegan but come back to it time and time again even though my diet has changed. The cashew cream of mushroom is 100x better than any can could be. I’ll never go back! Red wine or vinegar watered down does work when I don’t have white wine around the house
Alexis Joseph says
You made my day, thanks so much Sydnie!!
Kristen says
I have made this almost as is for a few years now. Everyone in my family loves it and is a must at ALL holiday dinners. My only modification is adding a little extra wine. Delicious!!
Alexis Joseph says
Extra wine for the win! I'm thrilled this is a staple for you, Kristen!
Jenny says
I made it for Christmas took it to a friend's house. They know that I converted the vegan and they liked it. It made it easier using the can green beans instead of Frozen cuts back on a little bit of time plus I bought the dried onions instead of baking regular onions. Just another thing to save a little time and money. But the recipe is awesome
Alexis Joseph says
Sounds like perfect substitutions! Thanks for letting me know, Jenny!
Kate says
I made this recipe (heavily modified) and really loved it! The white wine was a good addition.
Alexis Joseph says
Glad you loved it, let me know what would make it 5 stars!
Amy says
The first time I made this I somehow managed to mess up my baked onions, so I didn’t have the crispness. I looked in my kitchen to see what I could use and found sliced almond slivers. I ended up roasted those, and add them to the mixture and to the top when I baked it. OMGosh it came out amazing! It was a happy accident that I now purposely do every time I make this.
Alexis Joseph says
That sounds like an amazing addition. Thanks, Amy!
Heather Conrad says
I have made this twice now, both times without the onion topping. It is absolutely delicious even without that added bit. Love this recipe as a substitute for the traditional recipe with cream of mushroom soup. It is SO much better and infinitely more delicious!
Alexis Joseph says
Amen! So glad you loved it, even without the topping. Thanks, Heather!
Sarah says
Second year of making this and I LOVE IT!!!! Thank you!!
Alexis Joseph says
Yayyyy!
Kathleen Rodde says
Question: My friend is allergic to cashews. Can I substitute a different nut?
Alexis Joseph says
Oh shoot! Hmmmm. I have never tried this with another nut. Cashews work because they're so mild in flavor. I'm wondering if pepitas could work?
Robin Lucas says
This is sooooo good!! I made the last few years and the non-vegan guests had NO idea. My vegan guests appreciated there was a dish for them that they could consume. I always try to have a few dishes for them so they don't go hungry:)
Alexis Joseph says
Awwww the ultimate compliment! Thanks so much, Robin.
Dylan says
A Thanksgiving staple! So good 🙂
Ali says
I made this at Thanksgiving and it was such a hit that we made it for Christmas dinner too. So delicious and easy to make! I love that it can be gluten and dairy free but that those without dietary restrictions will also love it. Thanks for the recipe!
Alexis Joseph says
That's wonderful news, Ali. Thanks a ton for letting me know, that means so much!
Jolene says
We loved this recipe. Followed it as is. Definitely will back this one again!
Alexis Joseph says
Amazing, thanks Jolene!
Bridget says
Absolutely loved it! Made this for Thanksgiving and it was everyone's favorite dish (including my kids). 🙂
Alexis Joseph says
Ahhhh best news!! Thanks, Bridget!!
Catelyn says
WOW! Green bean casserole is my all time favorite Thanksgiving side and this recipe blew me away. My kitchen is always super chaotic and something always seems to be going wrong, so I can attest to how adaptable this recipe is. I accidentally made too much cashew cream but I don't think you can go wrong with some extra creaminess. I will 100% be making this again (not just on Thanksgiving)
Alexis Joseph says
Mmmmm I see no problem with extra cashew cream! Thanks, Catelyn 🙂
Molly says
My favorite holiday recipe! It’s so flavorful! I could seriously eat this entire casserole by myself so I’m thankful it’s so healthy!!
Alexis Joseph says
I love it, thanks so much Molly!!
rachel bauman says
What can I use to substitute the dry white wine? I'm a sugar-free vegan by the way
Alexis Joseph says
I've never made it without the wine but I'd say you can use veg broth...just season the mixture to taste before putting it in the oven in case it needs a flavor boost sans wine!
Kristina Hollingsworth says
Can you use fresh green beans?kgly
Alexis Joseph says
Yes! Just trim, chop, and boil until tender.
Sarah says
This is delicious!!!! Love having a healthy and vegan green bean casserole for the holidays!
Alexis Joseph says
Thank you so much!!
Heather says
hi! we're having a small friendsgiving and was wondering would this be easy to cut in half? bake in an 8x8? thank you!!
Alexis Joseph says
I'd say that should work!
Lisa Weaver says
I would really like to try this recipe. However I am having stuffed mushrooms and feel like the added mushrooms to the green bean casserole would be too many mushrooms for our meal.. Would it still be good without the mushrooms?
Alexis Joseph says
Hmmm the mushrooms add tons of flavor here and are classic in green bean casserole--I would not recommend leaving them out!The green beans are still the star so I don't think it'll be an issue. Maybe lessen them but don't completely omit? I've never tried without the mushrooms and I worry the flavor would not be the same.
kiwi @ Kiwi Recipes says
I have always added the topping of onions for the last ten minutes. I also stir them once half way through the time. I have noticed the sides cook much faster than the middle. Thank you so much for this delicious recipe!
Alexis Joseph says
You're so welcome, thrilled you love it!
Alexis Joseph says
I don't think so!
Melanie says
I made this last year and this year. I've never been a green bean casserole fan but this one doesn't have that gross soup involved! Haha! This was satisfying for me as a vegan and everyone else at my family dinner who just needed a yummy side dish. That made it worth the fuss of the onions (they stunk up my house bigtime)!
One other note: I enjoyed the recipe as is but for those really looking for the thick traditional creamy sauce, probably doubling the cashew cream would help! My family seemed to like it that way a bit more.
Alexis Joseph says
Great call to double the cashew cream!
Terri says
This is the best green bean casserole recipe. Even the "non-vegans" love it. I've made this so many times for Thanksgiving and it always turns out great. For soy free, I use the "No Soy" brand soy free soy sauce. I find it at Meijer and Whole Foods. Thanks for the delicious recipe! 🙂
Alexis Joseph says
Awesome!! Love when a vegan recipe is loved by the non-vegans. Happy Thanksgiving!
Catherine says
I can’t wait to make this again. Made it two separate occasions and have gotten requests for thanksgiving this year. One of those recipes that’s so decadent and creamy that no one suspects it’s vegan (which can be much appreciated on Holidays with family)
Alexis Joseph says
Isn't that the best? I can't wait to make it again, too!
Michelle Giroux says
Do you think this could be made in the Crock-Pot? I
Alexis Joseph says
I have never tried it in the crock pot so I'm not sure, sorry!
Jenna Sayman says
I’ve made this twice now and it’s so good. The whole family loves it and we literally inhale it! Thank you!!
Jenna
Alexis Joseph says
Wahoo! I'm so glad! Thanks, Jenna!!
August says
Made this with my 4 year old. She loved the onion topping and was snacking on it as I was making the mushroom part. Never had green bean casserole but dislike canned mushroom soup so I tried this recipe. It was FANTASTIC! Every part snelled and tasted great. I had to hold back eating it so it could all come together as a casserole. Worth the wait! Saving for future use. Thanks
Alexis says
Loving this feedback, August! Also how fun that you made it with your daughter. Enjoy!
Noeleen says
Can I freeze this once made
Danielle H says
Made this recipe for my family’s thanksgiving dinner this year and it was a huge hit! We usually just make the typical Campbell’s soup recipe. I’m not even a mushroom fan but the sauce base was so delicious I’m going to modify it to turn it into an actual soup recipe! So happy to have a good recipe from scratch, especially one that is dairy and gluten free! Highly recommend. My only note is to keep a close eye on the onions, I managed to burn my first batch so the second time I cooked them on lower heat (however, my parents have a double oven that I’m not used to using, so I think the issue was mostly from the temperature not being accurate when you have both running at once.) Thanks so much for an amazing recipe!
Alexis says
Thanks for the stellar review, Danielle! You rock!!
Will says
I've heard so many people complain about green bean casserole here in the south. I personally love it and anything that can make it healthy I welcome with open arms! Looks awesome and I'm stoked to try it out.
Sabrina says
I've made this twice now and it's so good. The whole family loves it and we literally inhale it! Thank you!!
Suzanne says
My husband is going to be SO happy I found this recipe in time. Thanks!!
Alexis says
Yay! Enjoy!!