Vegan Green Bean Casserole

Vegan Green Bean Casserole

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From:, October 2018

Now everyone can enjoy classic Thanksgiving favorites, like this dairy-free green bean casserole. We make a homemade vegan cream of mushroom soup using almond milk for the creamy base that's combined with fresh green beans. Top it off with classic french-fried onions (we have a vegan recipe for that, too!) for a side dish everyone will devour.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 tablespoons extra-virgin olive oil
  • 8 ounces mushrooms, sliced (2½ cups)
  • ½ cup sliced shallots
  • 4 cups frozen cut green beans
  • 2 cups low-sodium vegetable broth or "no-chicken" broth
  • ¾-1 cup plain unsweetened almond milk
  • ¼ cup all-purpose flour
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon ground pepper
  • ½ teaspoon salt
  • 1 cup Vegan French-Fried Onions (see associated recipe)


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Heat oil in a large pot over medium-high heat. Add mushrooms and shallots. Cook, stirring frequently, until the mushrooms have released their liquid, 4 to 6 minutes.
  2. Add green beans and broth and bring to a boil. Whisk ¾ cup almond milk and flour together in a medium bowl. Add to the green bean mixture and cook, stirring, until bubbling and thickened, 2 to 3 minutes. If the sauce seems too thick, add an additional ¼ cup almond milk. Stir in soy sauce, pepper and salt. Transfer the mixture to a 9-by-13-inch baking dish.
  3. Sprinkle french-fried onions over the top of the casserole. Bake until bubbling and the onions are golden brown, 20 to 25 minutes.
  • To make ahead: Prepare through Step 2 and refrigerate for up to 2 days. Continue with recipe.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 103 calories; 4 g fat(0 g sat); 2 g fiber; 15 g carbohydrates; 3 g protein; 32 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 371 IU vitamin A; 8 mg vitamin C; 124 mg calcium; 1 mg iron; 332 mg sodium; 231 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, ½ fat, ½ starch

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