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    Hummusapien » Recipes » Side Dishes » Healthy Green Bean Casserole

    ★★★★★ from 32 reviews

    Healthy Green Bean Casserole

    Published Nov 8, 2021 · Modified Nov 16, 2022 · by Alexis Joseph · 162 Comments

    Jump to Recipe

    This creamy Healthy Green Bean Casserole is the absolute best! It tastes just like the classic and is the star of the table. You'd never never guess it's dairy free!

    white pan of green bean casserole

    I love healthy Thanksgiving recipes and Thanksgiving loves meeeee!

    The food, the chaos, the smells filling up the entire house, the fam time...everything about it is so yummy and nostalgic. I can't get enough Sweet Potato Casserole, Mushroom Stuffing, and Vegan Gravy. Spinach Mushroom Herb Stuffing.

    Growing up, Thanksgiving was about eating three servings of Aunt Dee's chocolate pecan pie, endless plates of Grandma's sweet potato casserole with toasted marshmallows, and heaps of classic green bean casserole---french fried onions and all, baby!

    And guess what? It still is!

    How to make healthy green bean casserole

    While there is a bit of prep, this gem comes together fairly quickly, especially if you use pre-sliced mushrooms and trimmed green beans!

    1. Make the onion topping: No canned onions here! We're tossing sliced onions with a simple flour, breadcrumbs, and salt mixture then baking to crispy perfection.
    2. Boil the green beans: Fresh or frozen works!
    3. Make the cream sauce: Cashew cream makes the best healthy stand in for the soupy stuff. Combine it with sautéed mushrooms, white white, soy sauce, and nutmeg for the perfect healthy dairy-free cream sauce.
    4. Assemble the casserole: Combine boiled green beans with the cream sauce and some onions. Top it with the rest of the onions and bake!
    green bean casserole with fork scooping

    Key ingredients and tips

    Creamy, crunchy, savory goodness with homemade mushroom cream sauce and crispy onions. Hey, it's a vegetable! And it's vegan and easily gluten free, if you can believe it.

    • Green beans: Fresh, pre-trimmed for ease or frozen green beans are great. 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.
    • 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! Use frozen for ease if you fancy.
    mushrooms cooking with white sauce

    Is this recipe healthy?

    Yes, very healthy! This recipe serves 8-10 people and is packed with plant power. While the traditional version is more on the heavy side, this veggie side is actually packed with vitamins and fiber versus a bunch of fat. This dietitian loves that a serving boats almost 6 grams of fiber and plant protein!

    If sodium is a concern, you could always use reduced sodium soy sauce and season to taste with salt.

    Can I make it ahead of time?

    Indeed. Assemble it the day before and cook it the next day so you can focus on other dishes!

    1. 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.
    2. 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.
    3. Proceed with the rest of the recipe and bake!
    green beans in pan cooking over sauce

    Storage tips

    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.

    plate of green beans with fork

    More healthy Thanksgiving recipes

    • Cauliflower Stuffing
    • Skillet Cornbread
    • Instant Pot Mashed Potatoes
    • Pumpkin Pie Bars
    • Favorite Cranberry Orange Sauce
    Print
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    white pan of green bean casserole

    Healthy Green Bean Casserole Recipe

    ★★★★★ 4.9 from 32 reviews
    • Author: Alexis Joseph
    • 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
    Print Recipe
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    Description

    This creamy Healthy Green Bean Casserole is the absolute best! It tastes just like the classic and is the star of the table. You'd never never guess it's vegan!


    Ingredients

    Units Scale
    • Heaping ½ cup raw cashews
    • 3 medium onions, divided
    • 3 tbsp bread crumbs
    • 3 tbsp flour (all purpose, whole wheat, etc)
    • 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
    • Pinch ground nutmeg (optional)
    • 1 tbsp soy sauce
    • ¼ cup dry white wine (can sub broth)

    Instructions

    1. 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 or up to overnight. (If you have a Nutribullet or high speed blender, 10 minutes is fine.)
    2. Preheat oven to 425F 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.
    3. Spread onions in an even layer on baking sheet. Bake for about 20-25 minutes, tossing halfway through. Watch carefully to make sure they don't burn towards the end. Once done, remove from oven and lower heat to 350F.
    4. 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.
    5. 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 nutmeg, soy sauce, white wine, 1 ½ tsp salt, and pepper. (It will taste salty, that's ok!). Simmer for 5 minutes.
    6. Drain and rinse 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.
    7. 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.

    Keywords: healthy green bean. casserole, vegan green bean casserole

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    Photos by The Nutritious Kitchen.

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Bret Salyer says

      November 21, 2017 at 9:49 pm

      Best Ever!

      ★★★★★

      Reply
    2. Stevie says

      November 13, 2017 at 6:54 am

      Yum! Totally making this for Thanksgiving! Love the recipe insta-stories!

      Reply
    3. lindsey says

      November 04, 2017 at 10:39 pm

      This looks so good! I remember loving this for the holidays and it always upsetting my tummy. Now I can make it without having that effect! yay! 🙂

      Reply
    4. Stacey Mattinson says

      November 02, 2017 at 4:20 pm

      Need this ASAP! You know this prego girl has been daydreaming about Thanksgiving foods for WEEKS now.

      Reply
      • Alexis says

        November 02, 2017 at 4:48 pm

        Hahaha the baby needs some green bean casserole stat!

        Reply
    5. Rowan says

      October 29, 2017 at 1:40 pm

      I’m using your recipe to make my families spinach casserole. Love the gluten free and vegan aspects.

      ★★★★★

      Reply
    6. Jackie Dubravsky says

      October 01, 2017 at 6:33 pm

      I made this and it was delicious!! Thank you for the recipe. My husband doesn't like mushrooms so just
      left them out. Will make again !! : )

      ★★★★★

      Reply
      • Alexis says

        October 03, 2017 at 10:39 pm

        Awesome! Thanks for the feedback 🙂

        Reply
    7. Avril says

      January 01, 2017 at 1:23 pm

      I made this last night for a new year/Hanukkah dinner and it was a huge hit!! The only thing different I did was use fresh green beans and kept it in its long form. Also, I drained the mushrooms so it wouldn't be mushy. So good!

      ★★★★★

      Reply
    8. Mary Furlong says

      December 17, 2016 at 10:01 pm

      This looks fantastic! I wonder if the leftovers keep well? Somebody had leftovers right? lol

      Reply
    9. rosemary says

      November 27, 2016 at 3:28 pm

      Loved!!! Used red wine instead of white..........hey its the only thing we had at home, and my vegetable averse 2 year old even ate some. Winner recipe!! Thanks.

      ★★★★★

      Reply
      • Alexis says

        November 29, 2016 at 3:40 pm

        Amazing! Thanks so much for trying 🙂

        Reply
    10. Stephanie says

      November 27, 2016 at 1:27 am

      This green bean casserole is so much better than the one I grew up eating! My vegan family loved it and I was proud to contribute a delicious dish to our Thanksgiving Dinner! Thank you!

      ★★★★★

      Reply
      • Alexis says

        November 29, 2016 at 3:41 pm

        This gives me so much joy! Happy holidays to you and your vegan family 🙂

        Reply
    11. Alexis S. says

      November 26, 2016 at 2:41 pm

      Wow! I made this for thanksgiving and my family loved it! I've never tried a cashew sauce aND I'm excited to use this again! Thank you so much for sharing!

      ★★★★★

      Reply
      • Alexis says

        November 26, 2016 at 11:00 pm

        Awesome! You'll see cashews used in lots of my recipes 🙂 Try the Cream of Broccoli Soup!

        Reply
    12. Erin says

      November 22, 2016 at 11:08 am

      Can you make this- or part of it- ahead of time?

      Reply
      • Alexis says

        November 22, 2016 at 11:22 am

        Hey, Erin! I actually did this over the weekend. I made the sauce and cooked the green beans then kept them in separate containers in the fridge. Next day I baked the onions and combined everything per the recipe. Worked great! I didn't want to combine the green beans and sauce ahead of time because I was worried it would soak up too much sauce. Enjoy!

        Reply
    13. Alexis says

      November 22, 2016 at 11:28 am

      Hey, Katie! The wine provides a really deep flavor. I actually used 1/3 cup last time I made it (bumped up the 1/4 cup). I haven't t tried it without the wine so I can't vouch for the flavor. I got Chardonnay for $3.79 at Trader Joe's 🙂 Hope that helps!

      Reply
    14. Pat Rowell says

      October 29, 2016 at 12:17 pm

      If not using mushrooms, will this recipes still work?

      Reply
      • Alexis says

        November 22, 2016 at 11:27 am

        Hi, Pat! No, unfortunately this won't work without the mushrooms. They provide most of the flavor (basically a homemade substitute for canned condensed mushroom soup). If you're not a mushroom fan I'd pass on this recipe. Hope that helps!

        Reply
    15. lisette says

      January 24, 2016 at 1:59 am

      ok, as i don’t have any cashews, i am using a jar of dolman carbonara, and sifted some chick pea flour over the top. to do the onions, i ilsliced them, and put them in a bag with some chick pea flour, some water, added some turmeric and peri peri seasoning spice. baked them with a bit of oil, on baking paper. quite yum! but next time i might do yoghurt instead of water, or egg on the onions, which i ate like onion rings and did not add to the casserole!!!!.

      ★★★★

      Reply
      • Alexis says

        November 22, 2016 at 11:29 am

        Love the chickpea flour addition along with turmeric! So glad your additions worked well 🙂

        Reply
    16. apryl barnes says

      January 22, 2016 at 11:55 am

      Can you just use cashew milk?

      Reply
      • Alexis says

        November 22, 2016 at 11:31 am

        Hey there, Apryl! Nope because store-bought cashew mylk is way thinner. This version makes a super thick and creamy base for the sauce. You can however use water instead of almond milk to blend. Hope that helps!

        Reply
    17. Heather says

      January 17, 2016 at 9:58 am

      I definitely am going to try this. Thanks for adding the GF notes. How many calories are in this dish?

      Reply
      • Alexis says

        November 22, 2016 at 11:34 am

        Hey, Heather! You can import the recipe into MyFitnessPal's recipe calculator for nutrition info 🙂

        Reply
    18. c4529622102204674591 says

      December 08, 2015 at 3:39 pm

      As you ease into a new method of consuming, make issues easier on yourself by adapting some tried-and-true meals.

      Reply
    19. jenni schaffer says

      November 30, 2015 at 11:38 am

      Everyone LOVED this green bean casserole!!! Love that I got them to eat a little vegan fare -- 🙂

      Reply
      • Alexis says

        November 22, 2016 at 11:31 am

        Wahoo!!! Love that, Jenni 🙂

        Reply
    20. Natalie says

      November 29, 2015 at 5:03 pm

      This was seriously the best green bean casserole I've ever had! Loved the wine with the mushrooms and this was fairly easy to make.

      Reply
      • Alexis says

        November 22, 2016 at 11:24 am

        OMG Natalie what an amazing comment! I'm so thrilled 🙂 XO

        Reply
    21. Jessica says

      November 28, 2015 at 7:13 pm

      This was a hit!! Even the non-health conscious people!! Going in my recipe book!

      Reply
      • Alexis says

        November 22, 2016 at 11:32 am

        Right?! That's the ultimate compliment--when the non-health conscious carnivores gobble it up 🙂 Happy holidays!

        Reply
    22. Maggie says

      November 24, 2015 at 12:37 pm

      I'm wondering the same thing can this be made before hand and then baked day ofWe have 3 separate Thanksgiving to attend trying to make things as simple as possible!
      Ps thanks for the wonderful recipe can't wait to try it!

      Reply
      • Alexis says

        November 22, 2016 at 11:35 am

        Hey Maggie! I actually did this over the weekend. I made the sauce and cooked the green beans then kept them in separate containers in the fridge. Next day I baked the onions and combined everything per the recipe. Worked great! I didn’t want to combine the green beans and sauce ahead of time because I was worried it would soak up too much sauce. Enjoy!

        Reply
    23. Amanda says

      November 23, 2015 at 5:31 pm

      Has anyone done this the night before and then baked the next day?

      Reply
      • Kathryn Stewart says

        November 25, 2015 at 6:48 pm

        That's what I'm doing with mine. The pre-baked casserole is INCREDIBLE, so I have high hopes for tomorrow.

        ★★★★★

        Reply
    24. Bj says

      November 15, 2015 at 3:18 pm

      Hate to criticize but this is NOT gluten free. So all of you looking for celiac friendly foods-- I will need to modify it. Try sautéed onions/mushrooms with cauliflower simmered in almond milk and spices. Purée the soup and add to a slew of fresh green beans.

      Make your own onion straws in advance coating with a little cornmeal mixed with gf flour and fried, then drained well. You can dry them overnight in a 170 degree oven with door ajar to add overall crunchiness.

      Mix and bake at 350 for about 20 min to time it right as dinner is ready--

      Reply
      • Alexis says

        November 22, 2016 at 11:38 am

        Hey there, BJ! Thanks for those suggestions. The recipe as written is gluten-free using wheat-free tamari, and certified GF oat flour. Enjoy!

        Reply
    25. Angie says

      November 15, 2015 at 9:45 am

      I made a trial version of this to test it for Thanksgiving this year, which I am making kosher (cannot mix meat and milk). After baking the onions and tasting them, I decided to use the Trader Joe's crispy onions because you just can't get that same crunch and flavor unless you batter and fry them! However, the cashew sauce was a really nice substitute for the old cream of mushroom. You do miss a little creaminess that can only come from real cream, but the taste was delicious, and it was lighter and cleaner. On Thanksgiving this means more room in the tummy for everything else! Thank you for this recipe! It got thumbs up in the test round, and I'll be serving it to our crowd!

      ★★★★

      Reply
      • Alexis says

        November 22, 2016 at 11:39 am

        Great call on using TJ's onions! Baking them at home eliminates the "fried aspect" and there's no oil, so it makes this recipe a lot healthier without sacrificing flavor. So glad you enjoyed the recipe, Angie!

        Reply
    26. Leslie says

      November 13, 2015 at 8:16 pm

      This looks great. Can you clarify the cooking of the onions? Not sure about steps 6,7, 8 regarding them. Thanks!

      Reply
    27. Ashleigh says

      November 10, 2015 at 12:44 pm

      This looks delicious! I can't wait to make it for my Kind Thanksgiving this Year. Can this be made in advance and then baked the day of?

      Reply
      • Alexis says

        November 22, 2016 at 11:34 am

        Hey there! I actually did this over the weekend. I made the sauce and cooked the green beans then kept them in separate containers in the fridge. Next day I baked the onions and combined everything per the recipe. Worked great! I didn’t want to combine the green beans and sauce ahead of time because I was worried it would soak up too much sauce. Enjoy!

        Reply
    28. Rebekah says

      November 09, 2015 at 12:34 pm

      This recipe looks delicious! Do you think it would work well in a crock pot?

      Reply
      • Alexis says

        November 09, 2015 at 8:13 pm

        Hey Rebekah! I haven't tried it so I'm not sure...but give it a go!

        Reply
    29. Laney says

      January 11, 2015 at 9:12 pm

      This was delicious! Although next time I'll have to triple the cashew sauce (I'm not sure why but there wasn't enough to hold it all together) and bake the onion straws for ten min less (they burned in my oven). Can't wait to make it again!

      Reply
      • Alexis says

        January 15, 2015 at 9:31 pm

        Awesome! Thanks for the tips!

        Reply
    30. Helen King says

      January 06, 2015 at 7:11 pm

      BEST GREEN BEAN CASSEROLE EVA!!!!! OUTSTANDING!
      I liked it better without the nutmeg though :).

      ★★★★★

      Reply
      • Alexis says

        November 22, 2016 at 11:40 am

        Awwww so glad!!! Thanks, lady!

        Reply
    31. allison says

      November 24, 2014 at 6:14 pm

      After cooking the onions in the oven on a cookie sheet, you later say to add onions to the heated and oiled skillet and add garlic, mushrooms. etc. simmer....
      Then, it says to add the cashew cream mixture and '1/4 of the baked onions'.
      If I'm adding the cream mixture to the skillet WITH the onions, how it is I'm adding 1/4 of the baked onions?
      The recipe appears to say to bake them first and then put them in the heated skillet and then..add 1/4 of the baked onions..

      This is clearly me: what am I missing?

      Reply
      • Alexis says

        November 24, 2014 at 6:50 pm

        Hi Allison! So the first two onions that you bake for the topping are separate from the onion listed later in the recipe. You bake the first two onions and mix 1/4 of those into the final mixture. The "one medium onion" listed later in the recipe is the one you sautee in the heated skillet before adding garlic. So you're using three onions total. Does that make sense?

        Reply
    32. Jennifer Sammons says

      November 24, 2014 at 1:01 pm

      Any way to make this soy-free?

      Reply
      • Alexis says

        November 24, 2014 at 4:49 pm

        I would just skip the soy sauce and season it with salt to taste!

        Reply
      • Andrea says

        March 06, 2016 at 9:15 am

        I use coconut aminos instead of soy sauce in all of my recipes. Virtually no difference..

        Reply
    33. Miss Polkadot says

      November 22, 2014 at 8:27 pm

      Oookay ... whyyy didn't I pick up green beans at the store today? Will you believe I've never had green bean casserole before?! Before you stare at me in disbelief: hey. I'm German. We eat our green beans either as part of the traditional "Birnen, Bohnen und Speck" or plain as a side for potatoes and meat [or not in my case]. Or - because we've expaneded our horizons 😉 - in dishes from other cuisines but apparently not the American way? Too bad looking at this deliciousness. Cashew cream is the best and totally addictive. That's all.

      Reply
    34. Tiffanie says

      November 22, 2014 at 8:02 pm

      Just made this and everyone loved it! It's going on the Thanksgiving menu for sure. The only issue is opening a bottle of wine for only 1/4 cup, what are we going to do with the rest of the bottle ...... ? 😉

      ★★★★★

      Reply
    35. Elizabeth says

      November 20, 2014 at 11:47 am

      What would you suggest for the best cashew and almond milk substitute? I have a milk and tree nut allergic child and was looking for a dairy-free green bean casserole when I came across your recipe - it looks delicious but since it seems like cashews are integral to the flavor I am hesitant to try a substitute. Thanks!

      Reply
      • Alexis says

        November 20, 2014 at 12:09 pm

        Hi Elizabeth! You could definitely use water or rice milk instead of the almond milk. I'm not sure about a sub for cashews, since that's what makes it so creamy and "normal" seeming. Maybe pureed cauliflower with nutritional yeast? Let me know how it goes!

        Reply
      • Cindy says

        January 10, 2016 at 1:38 pm

        Consider using sunflower seeds in place of the cashews,

        Reply
    36. Anna says

      November 18, 2014 at 11:57 am

      Thanks for this recipe! I have to be at school until nine o'clock every day this week and definitely wasn't going to leave my meals up to the cafeteria! Made this once and I'm set for dinner for the week! Awesome!!!

      Reply
      • Alexis says

        November 19, 2014 at 12:16 pm

        Totally! It's been really helping me up my veggie intake at dinner time 🙂

        Reply
    37. Addie Martanovic says

      November 18, 2014 at 12:20 am

      Absolutely cannot wait to try this! This is going on my must-make-for-Thanksgiving recipes list. Looks delicious! 🙂

      Reply
      • Alexis says

        November 19, 2014 at 12:17 pm

        Thanks, Addie! I hope you and your family love it as much as I did!

        Reply
    38. Catherine @ foodiecology says

      November 17, 2014 at 6:46 pm

      I've never been a fan of green bean casserole (the canned soup creeped me out) but this version sounds delicious. Cashews are so stinkin' versatile.

      Reply
      • Alexis says

        November 19, 2014 at 12:20 pm

        I swear you'll totally be a fan of this one! It's epic.

        Reply
    39. athletic avocado says

      November 17, 2014 at 5:38 pm

      oh wow this looks so good! I think my prayers have been answered! My Favorite thanksgiving dish!

      ★★★★★

      Reply
      • Alexis says

        November 19, 2014 at 12:23 pm

        Enjoy my dear!

        Reply
    40. Christina @ The Beautiful Balance says

      November 17, 2014 at 4:41 pm

      I love 365 too and I'm with you, scariest ingredients in that can and I've never been a fan!

      Reply
      • Alexis says

        November 19, 2014 at 12:23 pm

        It's so nice to be able to trust a brand without spending 10 minutes scanning the ingredients, right?!

        Reply
    41. Hannah @ CleanEatingVeggieGirl says

      November 17, 2014 at 2:36 pm

      This sounds amazing, Alexis! Yay for vegan green bean casserole!

      Reply
      • Alexis says

        November 19, 2014 at 12:24 pm

        Thanks girl! I have a strong feeling that you would LOVE this!

        Reply
    42. Megan @ Skinny Fitalicious says

      November 17, 2014 at 12:51 pm

      I'm with you on the blah canned cream of mushroom soup. So gross! This dish however looks so good. I love that you used cashews as a substitute. They are so creamy and add a delicious texture to foods. I can't wait to try this!

      Reply
      • Alexis says

        November 19, 2014 at 12:25 pm

        Cashews are seriously so amazing. They continue to amaze me!

        Reply
    43. Marisa @ Uproot from Oregon says

      November 17, 2014 at 12:06 pm

      This looks incredible! Fab job tackling a super hard recipe to make healthy. Can't wait for Turkey day!

      Reply
      • Alexis says

        November 17, 2014 at 12:08 pm

        Thanks my dear!! It ended up being so much easier than I thought 🙂

        Reply
    44. Tori says

      November 17, 2014 at 11:36 am

      You're a recipe genius!! Sharing this immediately with my Facebook group! In the spirit of good health for thanksgiving - THANK YOU!!

      Reply
      • Alexis says

        November 17, 2014 at 12:09 pm

        Aww you are the sweetest!! I knew you'd appreciate it 🙂

        Reply
    45. Julia says

      November 17, 2014 at 11:13 am

      Ugh...you genie! I'm all about eating my weight in foods over the holidays and totally don't care so long as it's the healthy stuff. My family always did the mushroom soup green bean casserole, so I'm proposing we make your ninja version this year!

      Reply
      • Alexis says

        November 17, 2014 at 12:12 pm

        My fam STILL does that darn version! I mean, who doesn't?! But hey...there's a new casserole in town!!

        Reply
    46. Erin @ The Almond Eater says

      November 17, 2014 at 9:40 am

      YES green bean casserole. I used to hate it as a child (I was a weird child) but now it's one of the foods I always get seconds on.

      Reply
      • Alexis says

        November 17, 2014 at 12:13 pm

        You weird child, you! JK. Now you'll be getting thirds 🙂

        Reply
    47. Brittany @ Delights and Delectables says

      November 17, 2014 at 8:40 am

      GB casserole is my fav! I need to find a way to make it GF!

      Reply
      • Alexis says

        November 17, 2014 at 12:14 pm

        Me too! Simply use gluten-free bread crumbs and soy sauce and you're good to go on the gluten front!

        Reply
    48. Tara | Treble in the Kitchen says

      November 17, 2014 at 8:22 am

      This looks like MY kind of green bean casserole 🙂

      Reply
      • Alexis says

        November 17, 2014 at 12:15 pm

        You'll adore it, guaranteed!

        Reply
    49. Maryea {happy healthy mama} says

      November 17, 2014 at 8:08 am

      You and I were on the same wave length this year with the healthy green bean casserole! You used cashews and I used beans. We're so smart. 🙂 Real food Thanksgiving for the win.

      Reply
      • Alexis says

        November 17, 2014 at 12:16 pm

        How cool that you used beans! Yours will most definitely be the next version I try.

        Reply
      • Michelle says

        November 16, 2017 at 1:14 pm

        What kind of beans did you use to substitute the cashews? Although I’d love to see what the cashews taste like, I have to sub them out for someone.
        Any other suggestions would be greatly appreciated!!
        Thanks for the recipe- sounds delish!!

        Reply
        • Alexis says

          November 16, 2017 at 1:15 pm

          I’m assuming the person used white beans, but you could also try pumpkin seeds if the person isn’t allergic to seeds!

          Reply
    50. Kate says

      November 17, 2014 at 8:00 am

      Green bean casserole was my favorite as a kid!y Mimi made the best ever. Yours look fabulous- I wonder if they'd know it was vegan and super healthy?

      Reply
      • Alexis says

        November 17, 2014 at 12:17 pm

        I really don't think they'd be able to tell! The cashew cream makes it soooo creamy.

        Reply
      • Nicci says

        November 19, 2015 at 10:59 pm

        This is NOT gluten free!!! Contains soya sauce which has gluten! Sorry to comment under your pilots, but it wouldn't let me post on my own.

        Reply
        • Alexis says

          November 19, 2015 at 11:03 pm

          Hi Nicci, I wrote "sub tamari if neccesary"--that was intended for those with gluten issues. I edited it to say "sub tamari for gluten-free." Thanks for commenting, hope you enjoy it!

          Reply
          • Christina says

            November 07, 2016 at 1:28 pm

            Hi Alexis,

            In your post you wrote about Cream fo Mushroom, but I don't see it in the recipe. Does the cashew sauce replace the Cream fo Mushroom? Thanks!

          • Alexis says

            November 07, 2016 at 1:37 pm

            Hi there Christina! Thanks for that--just edited it out to remove confusion. You can find whole foods versions of the condensed soup in the natural section of the grocery store. My recipe uses fresh mushrooms and cashews for a homemade replacement 🙂

          • Mackenzie says

            November 22, 2016 at 3:47 pm

            Hi Alexis!

            If I use the whole foods condensed soup, what ingredients do I then leave out?

            Thanks!!

        • lisette says

          January 16, 2016 at 10:35 pm

          actually, most soy sauce is gluten free. it is complicated but there is one a few japanese brands that contain gluten.
          haven't tried this recipe but i will this week! can imagine it is full of fibre!

          ★★★★★

          Reply
          • Alexis says

            November 22, 2016 at 11:26 am

            Hope you love it!! Yes, it does have plenty of fiber 🙂

          • Carsyn says

            October 31, 2017 at 8:52 am

            Also it won’t let me put more stars?!?!?

        • Kathy Kenney says

          October 04, 2018 at 4:24 pm

          There is a substitution in the recipe for the soy sauce.

          Reply
          • Alexis says

            October 04, 2018 at 4:39 pm

            You could try tamari or coconut aminos.

      • Michelle Giroux says

        November 23, 2019 at 1:21 pm

        Do you think this could be made in the Crock-Pot?

        Reply
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