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.

Hilary Meyer
Source:, October 2018


Ingredient Checklist


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.

Associated Recipes

Nutrition Facts

102.6 calories; protein 3.3g 7% DV; carbohydrates 14.6g 5% DV; exchange other carbs 1; dietary fiber 2.3g 9% DV; sugars 3g; fat 3.6g 6% DV; saturated fat 0.4g 2% DV; vitamin a iu 371.4IU 7% DV; vitamin c 8.4mg 14% DV; folate 32.5mcg 8% DV; calcium 123.9mg 12% DV; iron 1.2mg 7% DV; magnesium 18.3mg 7% DV; potassium 230.9mg 7% DV; sodium 331.6mg 13% DV; thiamin 0.2mg 15% DV.

Reviews (1)

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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