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.
Bret Salyer says
Best Ever!
Stevie says
Yum! Totally making this for Thanksgiving! Love the recipe insta-stories!
lindsey says
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! 🙂
Stacey Mattinson says
Need this ASAP! You know this prego girl has been daydreaming about Thanksgiving foods for WEEKS now.
Alexis says
Hahaha the baby needs some green bean casserole stat!
Rowan says
I’m using your recipe to make my families spinach casserole. Love the gluten free and vegan aspects.
Jackie Dubravsky says
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 !! : )
Alexis says
Awesome! Thanks for the feedback 🙂
Avril says
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!
Mary Furlong says
This looks fantastic! I wonder if the leftovers keep well? Somebody had leftovers right? lol
rosemary says
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.
Alexis says
Amazing! Thanks so much for trying 🙂
Stephanie says
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!
Alexis says
This gives me so much joy! Happy holidays to you and your vegan family 🙂
Alexis S. says
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!
Alexis says
Awesome! You'll see cashews used in lots of my recipes 🙂 Try the Cream of Broccoli Soup!
Erin says
Can you make this- or part of it- ahead of time?
Alexis says
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!
Alexis says
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!
Pat Rowell says
If not using mushrooms, will this recipes still work?
Alexis says
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!
lisette says
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!!!!.
Alexis says
Love the chickpea flour addition along with turmeric! So glad your additions worked well 🙂
apryl barnes says
Can you just use cashew milk?
Alexis says
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!
Heather says
I definitely am going to try this. Thanks for adding the GF notes. How many calories are in this dish?
Alexis says
Hey, Heather! You can import the recipe into MyFitnessPal's recipe calculator for nutrition info 🙂
c4529622102204674591 says
As you ease into a new method of consuming, make issues easier on yourself by adapting some tried-and-true meals.
jenni schaffer says
Everyone LOVED this green bean casserole!!! Love that I got them to eat a little vegan fare -- 🙂
Alexis says
Wahoo!!! Love that, Jenni 🙂
Natalie says
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.
Alexis says
OMG Natalie what an amazing comment! I'm so thrilled 🙂 XO
Jessica says
This was a hit!! Even the non-health conscious people!! Going in my recipe book!
Alexis says
Right?! That's the ultimate compliment--when the non-health conscious carnivores gobble it up 🙂 Happy holidays!
Maggie says
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!
Alexis says
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!
Amanda says
Has anyone done this the night before and then baked the next day?
Kathryn Stewart says
That's what I'm doing with mine. The pre-baked casserole is INCREDIBLE, so I have high hopes for tomorrow.
Bj says
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--
Alexis says
Hey there, BJ! Thanks for those suggestions. The recipe as written is gluten-free using wheat-free tamari, and certified GF oat flour. Enjoy!
Angie says
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!
Alexis says
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!
Leslie says
This looks great. Can you clarify the cooking of the onions? Not sure about steps 6,7, 8 regarding them. Thanks!
Ashleigh says
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?
Alexis says
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!
Rebekah says
This recipe looks delicious! Do you think it would work well in a crock pot?
Alexis says
Hey Rebekah! I haven't tried it so I'm not sure...but give it a go!
Laney says
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!
Alexis says
Awesome! Thanks for the tips!
Helen King says
BEST GREEN BEAN CASSEROLE EVA!!!!! OUTSTANDING!
I liked it better without the nutmeg though :).
Alexis says
Awwww so glad!!! Thanks, lady!
allison says
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?
Alexis says
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?
Jennifer Sammons says
Any way to make this soy-free?
Alexis says
I would just skip the soy sauce and season it with salt to taste!
Andrea says
I use coconut aminos instead of soy sauce in all of my recipes. Virtually no difference..
Miss Polkadot says
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.
Tiffanie says
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 ...... ? 😉
Elizabeth says
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!
Alexis says
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!
Cindy says
Consider using sunflower seeds in place of the cashews,
Alexis says
Cashews are seriously so amazing. They continue to amaze me!
Alexis says
Thanks girl! I have a strong feeling that you would LOVE this!
Alexis says
It's so nice to be able to trust a brand without spending 10 minutes scanning the ingredients, right?!
Alexis says
Enjoy my dear!
Alexis says
I swear you'll totally be a fan of this one! It's epic.
Alexis says
Thanks, Addie! I hope you and your family love it as much as I did!
Anna says
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!!!
Alexis says
Totally! It's been really helping me up my veggie intake at dinner time 🙂
Tori says
You're a recipe genius!! Sharing this immediately with my Facebook group! In the spirit of good health for thanksgiving - THANK YOU!!
Alexis says
Aww you are the sweetest!! I knew you'd appreciate it 🙂
Alexis says
You'll adore it, guaranteed!
Alexis says
Me too! Simply use gluten-free bread crumbs and soy sauce and you're good to go on the gluten front!
Alexis says
You weird child, you! JK. Now you'll be getting thirds 🙂
Alexis says
My fam STILL does that darn version! I mean, who doesn't?! But hey...there's a new casserole in town!!
Alexis says
Thanks my dear!! It ended up being so much easier than I thought 🙂
Maryea {happy healthy mama} says
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.
Michelle says
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!!
Alexis says
I’m assuming the person used white beans, but you could also try pumpkin seeds if the person isn’t allergic to seeds!
Kate says
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?
Nicci says
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.
Alexis says
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!
Christina says
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
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
Hi Alexis!
If I use the whole foods condensed soup, what ingredients do I then leave out?
Thanks!!
lisette says
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!
Alexis says
Hope you love it!! Yes, it does have plenty of fiber 🙂
Carsyn says
Also it won’t let me put more stars?!?!?
Kathy Kenney says
There is a substitution in the recipe for the soy sauce.
Alexis says
You could try tamari or coconut aminos.
Michelle Giroux says
Do you think this could be made in the Crock-Pot?