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. Source:, October 2018

Hilary Meyer


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Preheat oven to 375 degrees 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.

  • Add green beans and broth and bring to a boil. Whisk 3/4 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 1/4 cup almond milk. Stir in soy sauce, pepper and salt. Transfer the mixture to a 9-by-13-inch baking dish.

  • 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 Facts

103 calories; 3.6 g total fat; 0.4 g saturated fat; 332 mg sodium. 231 mg potassium; 14.6 g carbohydrates; 2.3 g fiber; 3 g sugar; 3.3 g protein; 371 IU vitamin a iu; 8 mg vitamin c; 32 mcg folate; 124 mg calcium; 1 mg iron; 18 mg magnesium;

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Rating: 5 stars
I made this green bean casserole topped with Vegan French Fried Onions for Thanksgiving and it was a big hit. I used about 5 cups of green beans and there was still plenty of sauce. Next time I will use two whole 16-oz packages of frozen green beans. Not only was it Vegan friendly but it was WW friendly as well. Read More