Vegan Gluten-Free Green Bean Casserole
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Experience the ultimate comfort dish with my vegan gluten-free green bean casserole – perfect for the holidays or year-round! Tender green beans and savory mushrooms are coated in a rich, dairy-free cream sauce, topped with irresistibly crispy onions. It’s ideal for anyone looking for a healthier, plant based version of the traditional recipe, and is ready in under one hour, with just a few simple steps.
Traditional green bean casserole was invented over 70 years ago – in the 1950’s in the Campbells test kitchen. It consisted of cream of mushroom soup, milk, green beans, soy sauce, and fried onions. While it’s a classic on many tables, I have never been a huge fan of the classic recipe – the overly rich yet mushy result was not for me.
But after creating the best vegan alfredo sauce, I was inspired to give the casserole another shot taking matters into my own hands. I knew that this dairy-free sauce was the perfect ingredient to use for a vegan green bean casserole remake, with its salty, garlicky flavor.
I wanted to create a dish that had enough of the traditional flavor for nostalgia purposes, but with improved texture and taste. It is fresh, crisp, creamy, and made from entirely vegan, whole food ingredients. When it comes to vegan Thanksgiving recipes, this is a must make!
👩🏽🍳 Why I Love This Recipe
Let’s face it, most green bean casseroles get pushed to the side and often ignored. But not this one! It has been such a crowd pleaser amongst my friends and families, for holiday parties and even backyard barbecues!
Not only is the flavor on a whole new level, but so is the look! By using homemade fried onions, this casserole highlights the love and care that went into making it (even if it really only took 10 minutes of prep time!).
The combination of the sautéed mushrooms, onion, and green beans gives this dish more depth and variation versus using only green beans. And my homemade alfredo provides the most silky smooth sauce to coat everything.
You get the freshness of the veggies paired with the richness of the sauce in every single bite. It is balanced, flavorful, and lighter than traditional versions.
The best part? This easy vegan green bean casserole is beginner-friendly. It is a great option to bring to your next party, regardless of your skill-level in the kitchen. All you have to do is saute the veggies, mix in the sauce, top with fried onions, and bake. Keep reading to learn my top tips and exact steps!
🥘 Ingredients
You won’t find any condensed soup in this vegan gluten-free green bean casserole recipe! Instead, I use simple, wholesome ingredients that taste fresh and nourishing. Here’s what you’ll need:
Yellow Onion: I’ve found that yellow onion works best without overpowering the other flavors. Another mild onion variety, like sweet onion, can be used instead if needed.
Mushrooms: Baby bella and cremini mushrooms have the most flavor, but white mushrooms work as well.
Olive Oil: I use olive oil to saute the vegetables, but you can use vegetable broth for an oil-free option.
Green Beans: Fresh green beans are best for my recipe, but if you can’t find them frozen green beans will work in a pinch.
Vegan Alfredo Sauce: Vegan green bean casserole with Alfredo sauce provides a unique spin on the classic! I use my homemade Alfredo (made with cashew cream) for this recipe as I feel the flavors of creamy, salty, and garlic add the most amazing addition. My vegan cheese sauce could also work, or any vegan store bought sauce.
Fried Onions: You can use store-bought crispy fried onions or you can make homemade onion rings for a healthier fried onion topping. Seasoned and coated onions are cooked on a parchment paper lined baking sheet to make the perfect crunchy healthier topping!
Salt & Pepper: For a little extra flavor, I add a sea salt and ground black pepper to taste! I use these two ingredients generously, since green beans are pretty mild, you definitely need salt and pepper to add flavor!
🔪 How To Make Vegan Gluten-Free Green Bean Casserole
Making my vegan green bean casserole from scratch is so easy and convenient! Follow along with my step by step directions:
Preheat & Prep: First, I preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius. Then, I wash and clean the string beans, cutting off the tips.
Saute Veggies: Next, in a large pan, I sauté the onions with oil or broth until soft for about 5 minutes over medium heat. Then, I add the mushrooms, salt and pepper and sauté for 1-2 minutes. Finally, I add the green beans, covering them to steam for 10 minutes.
Add Sauce: Now, I take the veggies off the heat and stir in the vegan cream sauce.
Bake: Then, I pour the mixture into a square casserole dish and bake for 15 minutes.
Add Onions & Bake More: Finally, I top with the onions and bake for another 5 minutes before serving.
💭 Expert Tips
My #1 Secret Tip for this recipe is to make sure you cut or snap the ends off of the green beans for the best texture and overall experience.
It is important to remove the tips of the stem ends of the green beans as they tend to be tough and difficult to chew. Since they are more fibrous, this would be unenjoyable and less pleasing to a crowd. This gluten free dairy free green bean casserole should be tender and soft, while not mushy.
Other Tips To Keep In Mind:
- Save Time: If you know you’ll be short on time, grab some fried onions and sauce at the store. You can also buy pre-sliced mushrooms.
- For The Most Creamy Sauce: If you’re not using a high speed blender, I recommend soaking the cashews overnight or boiling them for 20-25 minutes to soften them. This will give the casserole the best consistency!
- Store Properly: While this is a green bean casserole without milk or cheese, it is still made with fresh ingredients and needs to be stored properly and refrigerated. I recommend only keeping it out for a few hours on the serving table.
- Don’t Overbake: You’ll know this is done when the onions are lightly golden brown on top. Leaving this in the oven too long will result in a mushy casserole!
📖 Variations
Other Cream Sauces: I prefer to stick with my homemade sauce for the healthiest option, but you can use any creamy sauce of your choosing. Grab a store bought alfredo or plant-based cream of mushroom soup to switch things up.
More Add-Ins: While I like to make my green bean casserole with mushrooms and onions, feel free to add other vegetables too! I recommend broccoli, cauliflower, spinach, or brussels sprouts. You can also add in some fresh herbs like rosemary or thyme for more flavor.
Cheesy Casserole: If you feel called to do so, add a layer of vegan cheese over top of the vegetarian green bean casserole. Allow it to melt, then add the fried onions and bake for 5 minutes more.
🍽 Serving Suggestions
Any classic holiday meal will be enhanced with this non-dairy green bean casserole! However, it can truly be served any time of year and with so many amazing pairings. Here are some of my favorite serving suggestions:
Holiday Dishes: For a well-rounded, traditional Thanksgiving or Christmas, try serving my casserole with healthy mashed potatoes or almond milk mashed potatoes, vegan turkey, cranberry sauce, and cornbread gluten free stuffing.
More Veggies: My healthy vegan green bean casserole goes so perfect with other vegetable-forward sides! Try it out with roasted pumpkin salad, easy air fryer carrots, and air fryer brussels sprouts.
Desserts: After dinner, I love offering up some classic, comforting desserts! It just makes sense to follow up with some healthy pumpkin pie and vegan apple crisp.
🫙 Storage Instructions
Make Ahead: Thankfully this gluten-free vegan green bean casserole recipe can be made ahead of time, either in portions or completely. I like to make the sauce and crispy onions beforehand, storing them separately. However, sometimes I will just make the entire casserole, leaving off the crispy onions. I cover the dish and refrigerate for up to 24 hours. When ready to serve, I remove from the fridge about 20 minutes before baking, top with the onions, then pop it in the oven!
Fridge: l store leftover casserole in an airtight container in the refrigeration. It will keep for up to 4 days. I don’t recommend freezing this recipe as it will change texture once defrosted.
Reheating: I prefer reheating in the oven, as it is best for the crispiness. Microwaving will suffice if you want a quicker reheat method.
❓Recipe FAQs
How do I keep this casserole from getting runny?
I have found that sautéing the mushrooms and onion, and steaming the green beans until they are almost cooked before adding the sauce and baking will help prevent excess moisture. Classic recipes may need a thickener in the sauce such as flour, but my version uses a nice and thick sauce that won’t get runny!
What can I use instead of crispy fried onions for the topping?
If onions aren’t your thing, don’t worry! I have other topping ideas for you. Try plain breadcrumbs, crushed croutons, toasted almonds, Ritz crackers, or potato chips! You can even find gluten-free & vegan crackers instead of Ritz, same goes for croutons and breadcrumbs – so keep in mind dietary needs when you choose your topping to ensure it’s vegan and gluten-free if needed.
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Vegan Gluten-Free Green Bean Casserole
Experience the ultimate comfort dish with my vegan gluten-free green bean casserole – perfect for the holidays or year-round! Tender green beans and savory mushrooms are coated in a rich, dairy-free cream sauce, topped with irresistibly crispy onions. It's ideal for anyone looking for a healthier, plant based version of the traditional recipe, and is ready in under one hour, with just a few simple steps.
Servings: 8
Calories: 207kcal
Ingredients
- 1 cup chopped sweet or yellow onion
- 2 cups sliced mushrooms about 8 ounces
- 1 drizzle olive oil or broth if you don’t use oil
- 1 pound fresh green beans see note
- 3 cups vegan alfredo sauce or cream sauce of choice (see note)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups fried onions store bought or homemade (see note)
Equipment
Instructions
- Preheat oven to 350 degrees F / 175 C.
- Wash and clean the string beans, cutting off the tips.
- Sauté the onions with oil or broth until soft. About 5 minutes.
- Add the mushrooms, salt and pepper and sauté for 1-2 minutes.
- Add the green beans, cover and steam for 10 minutes.
- Take off the heat and stir in the cream sauce.
- Pour into a square baking dish and bake for 15 minutes.
- Top with the onions and bake another 5 minutes.
- Serve!
Notes
- If you can’t find fresh, frozen could work in a pinch.
- I have many cream sauces you can choose from or you can use a ready one from the store. I use my Vegan Alfredo Sauce.
- I used my onion ring recipe and chopped them up.
- You can use the store bought crispy fried onions or make your own. You can also easily sauté onions until soft and coat in breadcrumbs.
- Nutrition facts use half of my onion ring recipe, so others will change the results.
Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 533mg | Potassium: 474mg | Fiber: 5g | Sugar: 6g
This is a delicious recipe. I have a vegan friend who came over for dinner last night so I made this. I loved it as much as she did!
Yay! Great to hear that Beth!
We made this for a family picnic and it was delicious.
Awesome thanks for letting me know Sisley!
This was my first time making green bean casserole, not at thanksgiving, and I’m so glad I did. We loved this recipe!
Aw yay! I’m so happy to hear that Paula!