Indulge in an extra serving of this vegan green bean casserole made with a from-scratch almond milk sauce! It’s a healthy twist on the Thanksgiving classic and an upgrade everyone is sure to love.
When I think of Thanksgiving, the first thought that pops into my head is nothing other than the food. And I mean… can you blame me? Don’t get me wrong, spending time with family and enjoying the crisp weather is great, but the food is a staple!
But above all is one dish that takes center stage and has me dreaming of its crispiness for days leading up to the holiday: green bean casserole. It’s rich, it’s creamy, it’s crispy and delicious. It’s everything you could want in a Thanksgiving dish, wrapped up into a bed of three-layer delight.
Long story short, this is the best green bean casserole! Made with mushrooms, garlic, and a creamy homemade sauce (no condensed milk to see here, folks!), this dish takes the cake as the most delicious made-from-scratch vegan green bean casserole recipe out there.
Your family is going to love the upgrade, that’s for sure!
Ingredients in vegan green bean casserole
The magic for this dish is in the sauce. Instead of using condensed milk or other popular casserole ingredients, we’re making our own with a blend of flour, vegetable broth, and almond milk!
- Green Beans: This dish begins with a delicious bed of green beans! You’ll need 1 lb and will trim off the stringy ends before cooking.
- Olive Oil: Next up, we’ll use 5 Tbsp of olive oil divided – part for sautéing the mushrooms and the remainder for making the sauce.
- Mushrooms: Mushrooms add a rich, savory flavor to this casserole. Buy them pre-sliced for easy prep.
- Garlic: Garlic, obviously! You’ll need 2 cloves, minced.
- Flour: Flour will be used as the main ingredient for making the thick and creamy sauce. You’ll need 6 Tbsp of all-purpose.
- Vegetable Broth: Grab 1 cup of veggie broth, which we’ll be using as a flavor maker in our sauce.
- Almond Milk: Where most green bean casseroles use evaporated or condensed milk we’re using almond milk for a lighter vegan option.
- Salt and Pepper: Add a dash (½ tsp, each) of salt and pepper.
- Nutmeg: Last up for the spices is a pinch of nutmeg that will add a nice nutty, earthy flavor.
- Fried Onions: Finally, you have to have the fried onions! I find 1.5 cups to be the perfect amount, though in this case more is always a bit better.
How to make this easy green bean casserole
This green bean bake requires a 10 minute prep with an additional 35 minutes in the oven (you need those onions to be crispy, after all!).
Step 1: Prepare the beans
Preheat the oven to 400°F (204°C). Bring a large pot of water to a boil and add a generous pinch of salt. Prepare a bowl of cold water with ice nearby. Add the green beans to the boiling water, cook for 5 minutes, and then transfer them to the ice bath.
Step 2: Cook the mushrooms
Set a skillet over medium/high heat and heat 1 Tbsp of oil. Add the mushrooms and garlic. Cook until the mushrooms release their moisture, 5 to 7 minutes. Remove from the pan and set aside.
Step 3: Make the sauce
Next, wipe out the skillet and set it over medium heat. Add 4 Tbsp of oil and then stir in the flour. Cook for about 2 minutes, until the flour loses its raw smell. Slowly whisk in the broth and then the almond milk, whisking constantly as you pour. Cook for 3 to 5 minutes or until the sauce has thickened, and then stir in the salt, pepper, and nutmeg.
Step 4: Assemble the dish
Combine the beans (strained), mushrooms, sauce, and a handful of the fried onions (½ cup) in a large mixing bowl. Then, transfer to a casserole dish. Bake for 15 to 20 minutes, or until the sauce is bubbling at the edges. Remove from the oven and top with the remaining fried onions. Bake for 5 minutes, or until crispy on top.
Storing green bean casserole
Leftover lovers, this one’s for you! Green bean casserole is one of those dishes that tastes even better on the second day. When the ingredients mix together, truly magical things happen.
I recommend using the oven to reheat. The fried onions aren’t crispy after everything sits in the fridge, so just throw some fresh on top if you really love that crispy result! They’ll brown right up in the oven just like before.
Serve with these vegetarian Thanksgiving favorites
Whether you need some more ideas for your Thanksgiving spread or you’d simply like to cozy up with a fall-friendly dish, there are plenty of options to choose from!
- Vegetarian Thanksgiving Dinner on a Sheet Pan
- Thanksgiving Sides in a Slow Cooker
- Shaved Brussels Sprout Salad
- Autumn Pomegranate Salad
- Mashed Butternut Squash (Sweet or Savory)
- Vegan Bread Stuffing
- Stuffed Acorn Squash
- 1 lb green beans 453 g, trimmed
- 5 Tbsp olive oil divided, 75 mL
- 8 oz sliced mushrooms 225 g
- 2 cloves garlic minced
- 6 Tbsp all-purpose flour 20 g
- 1 cup vegetable broth 236 mL
- 2 cup almond milk 472 mL
- ½ tsp each salt and pepper
- Pinch nutmeg
- 1 ½ cups fried onions
- Beans: Preheat oven to 400°F (204°C). Bring a large pot of water to a boil and add a generous pinch of salt. Prepare a bowl of cold water with ice nearby. Add green beans to the boiling water and cook for 5 minutes, then transfer directly to an ice bath.
- Mushrooms: Set a skillet over medium/high heat and heat 1 Tbsp of oil, then add mushrooms and garlic. Cook until mushrooms release their moisture, 5 to 7 minutes. Remove from the pan and set aside.
- Sauce: Wipe out the skillet and set over medium heat. Add 4 Tbsp of oil, then stir in the flour. Cook for about 2 minutes, until flour loses its raw smell. Slowly whisk in the broth, then the almond milk, whisking constantly as you pour. Cook for 3 to 5 minutes, or until the sauce has thickened, then stir in salt, pepper, and nutmeg.
- Assemble: Combine beans (strained), mushrooms, sauce, and a handful of the fried onions (½ cup) in a large mixing bowl. Transfer to a casserole dish.
- Bake: Bake for 15 to 20 minutes, or until sauce is bubbling at the edges. Remove from oven and top with remaining fried onions. Bake for 5 minutes, or until crispy on top.