Vegan Green Bean Casserole


8 Servings


50 minutes

Green bean casserole is a beloved holiday side. Learn how to recreate the comforting classic without any dairy or cream!

Why You'll Love It

Fresh green beans Salt Black pepper Olive oil Yellow onion  Almond flour Vegan butter White button mushrooms Garlic Flour (GF if needed)  Vegetable stock Almond milk


Cook the beans


Bring a gallon of water and 1 tablespoon of salt to a boil then add the fresh green beans and cook for 2-3 minutes. Drain them right away to stop the cooking process.

Saute the onions


Heat or melt the olive oil or vegan butter in a medium skillet over medium heat. Add the sliced onion and cook until translucent, 2-3 minutes. Transfer the onion to a medium bowl.

Crispy onions


Add the almond flour and salt to the same pan and reduce heat to medium-low. Stir constantly for 3-5 minutes to toast. Toss the toasted almond flour with the onions.

Satue mushrooms


Melt the vegan butter over medium heat. Add the mushrooms and cook for 2-3 minutes to soften. Add the garlic and cook for another 1-2 minutes, until it becomes fragrant.

Cream sauce


Add flour to the mushrooms and stir well to create a paste. Whisk in the broth and dairy-free milk, and bring the mixture to a simmer over medium-high heat to thicken.

Assemble and bake


Pour the mushrooms sauce over the green beans and stir well to coat them evenly. Top evenly with the crispy onions. Bake uncovered at 375°F for 30-35 minutes.

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