Why This Vegan Version Works
The classic green bean casserole is all about comfort: tender beans, a creamy sauce, and a crunchy topping. In this vegan, dairy‐free makeover, every element stays true in spirit—but is crafted using plant‑based ingredients. That means:
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A creamy sauce without cream, milk, or butter.
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No dairy cheese, enabling everyone—including dairy‐sensitive guests—to enjoy.
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All the texture: crisp green beans, rich sauce, crunchy topping.
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A holiday side that feels indulgent but aligns with vegan and dairy‑free lifestyles.
Whether you’re cooking for a fully vegan household, have dairy‑sensitive guests, or just want a lighter, plant‐forward side dish for the holidays, this recipe has you covered.
Ingredients You’ll Need
(Serves about 8 as a side dish.)
For the green beans & creamy sauce:
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1½ to 2 pounds fresh green beans, trimmed and cut into 2‐inch pieces
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2 tablespoons olive oil or vegan butter
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1 medium yellow onion, finely diced
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3 cloves garlic, minced
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10 ounces fresh mushrooms (button or cremini), sliced or finely chopped
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¼ cup all‑purpose flour or gluten‑free flour blend
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1¾ cups unsweetened almond milk (or other unsweetened plant milk)
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¾ cup low‑sodium vegetable broth
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½ teaspoon sea salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon dried thyme (or 1 teaspoon fresh)
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Optional: ¼ cup nutritional yeast (for extra cheesy flavor) or vegan Parmesan
For the crunchy topping:
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1½ cups crispy fried onions (vegan version)
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2 tablespoons melted vegan butter or olive oil
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Optional: ¼ cup toasted slivered almonds or chopped walnuts for extra crunch
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Optional garnish: chopped fresh parsley
Step‐by‐Step Instructions
1. Prepare the Green Beans
Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 3–4 minutes until they turn bright green and are just tender. Immediately transfer the beans to a bowl of ice water to stop the cooking and preserve color. Drain and pat dry thoroughly.
2. Sauté Onion, Garlic & Mushrooms
In a large skillet over medium heat, warm the olive oil or vegan butter. Add the diced onion and sauté 4‐5 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant. Add the sliced mushrooms and cook about 6–8 minutes, until they release their liquid and begin to brown.
3. Create the Vegan Cream Sauce
Sprinkle the flour (or gluten‑free substitute) over the onion/mushroom mixture and stir continuously for 1–2 minutes to cook out the raw flour taste. Gradually pour in the almond milk and vegetable broth, whisking constantly until the sauce thickens—approximately 4–5 minutes. Season with salt, pepper, and thyme. If using nutritional yeast or vegan Parmesan, stir it in now until fully melted/combined.
4. Combine the Beans and Sauce
In a large mixing bowl, toss the blanched green beans with the creamy sauce until all beans are well coated.
5. Prepare the Topping
In a medium bowl, combine the crispy vegan fried onions with the melted vegan butter or olive oil. If using toasted nuts, fold them in now. This topping adds dramatic texture and a golden finish.
6. Assemble and Bake
Preheat your oven to 375 °F (190 °C). Grease a 9×13‑inch (or similar) baking dish lightly. Spread the green bean and sauce mixture evenly in the dish. Sprinkle the topping mixture evenly across the casserole. Bake uncovered for 25–30 minutes, or until the sauce is bubbling and the topping is golden brown.
7. Garnish and Serve
Remove from oven and let sit for 5 minutes to set. Garnish with chopped parsley and serve warm.
Why This Recipe Stands Out
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Plant‑based richness: The sauce uses almond milk and vegetable broth instead of traditional dairy.
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Homemade depth: Sautéing mushrooms and onions builds savory flavor without relying on processed canned soups.
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Crunch you can taste: The vegan fried onion topping (or optional nuts) offers the satisfying crunch that makes this dish memorable.
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Inclusive: Vegan and dairy‐free, so more guests can enjoy without compromise.
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Holiday friendly: It delivers comfort, texture, and flavor—ideal for Thanksgiving or any festive dinner.
Variations & Dietary Substitutions
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Gluten‑free version: Use a certified gluten‑free flour for thickening, and ensure the fried onions or topping are gluten‑free.
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Nut‑free version: Omit the toasted nuts in the topping or substitute with sunflower seeds or extra onions.
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Lower‐oil version: Use minimal olive oil and rely on sautéing techniques; topping can be lightly sprayed rather than fully oiled.
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Extra cheesy flavor (vegan): Increase nutritional yeast or use a vegan cheddar sauce stirred into the mix.
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Herb twist: Add fresh rosemary or sage along with thyme for a woodsy, holiday aroma.
Serving Suggestions for Holiday Meals
Pair this vegan green bean casserole with:
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Roast turkey, stuffed tofu roast, or mushroom‑nut loaf
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Mashed potatoes made with plant milk and vegan butter
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Cranberry‑orange relish
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Roasted root vegetables (carrots, parsnips, Brussels sprouts)
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Warm dinner rolls or gluten‑free bread
This side dish brings texture, green color, creamy warmth, and a crisp topping—all important in balancing a heavy holiday plate.
Make‑Ahead and Storage Tips
Make‑Ahead:
You can prepare the sauce and blanche the beans ahead of time. Store components separately in the fridge. On the day of the holiday, combine, assemble in the dish with topping, and bake.
Leftovers:
Store in an airtight container in the fridge for up to 3 days. Reheat in a 350 °F oven for 15 minutes or until warmed through. Add fresh crispy onions or toasted nuts on top before serving if the topping softened.
Freezing:
While possible, freezer texture for topping may degrade. For best results, prepare sauce and beans ahead, freeze separately, and assemble from frozen when ready to bake.
FAQs (Frequently Asked Questions)
Will people tell this is vegan?
Likely not—because the flavors are rich, the sauce is creamy, and the topping crunchy. Many readers report guests couldn’t tell it was vegan.
Can I use canned green beans?
Yes, though fresh beans deliver better texture and color. If using canned, drain and rinse thoroughly and reduce blanching time accordingly.
What plant milk works best?
Unsweetened almond milk is a popular choice for neutral flavor and smooth texture. Oat or soy milk also work.
Is the crispy topping vegan?
Yes—as long as you use a vegan fried onion product or make your own with vegan‑friendly oil and flour. Always check ingredient labels.
Can I make this ahead of time?
Yes. Prepare the sauce and blanch the beans ahead of time; assemble and bake later. For best texture, wait to add the topping until just before baking.
Final Thoughts
This vegan, dairy‑free green bean casserole is more than just a substitute—it’s an upgrade. It honors the classic flavors and textures that make the original beloved, while adapting to modern dietary needs without compromising on taste or festivity. If you’re cooking for vegans, dairy‑intolerant guests, or simply looking for a cleaner, plant‑based holiday side, this is your dish.
Prepare it with confidence, serve it with pride, and enjoy seeing everyone reach for seconds—without a second thought about dairy. A truly inclusive holiday side that tastes indulgent, yet is kind to body and planet.
