The Ultimate Creamy Vegan Green Bean Casserole (From Scratch)

Green Bean Casserole is a non-negotiable staple on many holiday tables, a beloved classic that signals comfort and celebration. But what if we could elevate it from a convenient, soupy tradition to a truly unforgettable culinary experience?

This recipe does just that. We’re ditching the processed, high-sodium canned soup and building a luscious, savory, and deeply flavorful casserole entirely from scratch.

This from-scratch version is designed for everyone at the table—vegans and non-vegans alike will be asking for seconds. We focus on simple, whole-food ingredients to create a velvety mushroom cream sauce that’s miles ahead in flavor and texture.

It’s the same cozy classic you love, just reimagined to be fresher, brighter, and undeniably better. Get ready to create a new holiday tradition, perhaps alongside a batch of no-spread vegan gingerbread cookies.

Why This Recipe Works Wonders

This recipe isn’t just about making a vegan version of a classic; it’s about making a better version. By building the flavors from scratch, you control the ingredients and the final result is a dish that truly shines. Here’s why you’ll be making this again and again:

• Absolutely No Canned Soup: We create a rich, savory cream sauce from simple ingredients. This means no processed flavors, less sodium, and a velvety texture that canned soup can’t replicate.
• Incredibly Creamy & Dairy-Free: Through the magic of a classic roux and the right choice of plant-based milk, this sauce is unbelievably creamy and indulgent without a drop of dairy.
• Tender-Crisp Green Beans: Forget mushy, overcooked beans. We use a simple technique called blanching to ensure the beans are perfectly cooked, vibrant, and have a pleasant bite.
• Perfect for Making Ahead: The holidays are busy enough. You can assemble this entire casserole a day or two in advance and simply bake it when you’re ready, saving you precious time and oven space.

The All-Star Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. We’re using humble, accessible ingredients to create extraordinary flavor. Here’s what you’ll need:

• Green Beans: Fresh is best for that signature snap, but frozen green beans are a great substitute. We’ll blanch them first to lock in their bright green color and ensure a perfect tender-crisp texture.
• Mushrooms & Aromatics: Cremini mushrooms provide a deep, earthy, umami flavor that is the backbone of our sauce. White button mushrooms also work well. Fresh garlic and olive oil build the aromatic base.
• For the Creamy Sauce:
  • All-Purpose Flour: This is used to create a roux, the classic thickening agent for our sauce.
  • Vegetable Broth: Choose a low-sodium, high-quality broth to control the saltiness and add depth.
  • Unsweetened Vegan Creamer & Milk: This is key! Use a combination of a neutral-flavored, unsweetened creamer (like those from Ripple or Nutpods) and a creamy, unsweetened plant-based milk. Soy milk and oat milk are excellent choices for savory sauces because they have a higher protein content and a neutral flavor profile that won’t overpower the dish. Avoid any sweetened or vanilla-flavored varieties.
• French-Fried Onions: This is the iconic crunchy topping! Many store-bought brands are “accidentally vegan,” but always check the ingredients. You can find them in most supermarkets, especially around the holidays.

Your Step-by-Step Guide to Perfection

Follow these steps, and you’ll have a perfect casserole every time. The key is in the technique, especially when creating the sauce.

1. Blanch the Green Beans (The Secret to a Perfect Texture)
   First, bring a large pot of salted water to a rolling boil. Add the fresh or frozen green beans and cook for just 4-5 minutes. They should be bright green and slightly tender. Immediately drain them and plunge them into a bowl of ice water. This process, called “shocking,” stops the cooking process instantly. According to food science principles explained by culinary experts at The Kitchn, this blanching step not only tenderizes the beans but also deactivates enzymes that can cause them to turn dull and mushy during baking.
2. Sauté the Mushrooms and Garlic
   In a large, oven-safe skillet (a 10 or 12-inch cast-iron works perfectly), warm the olive oil over medium-high heat. Add the sliced mushrooms and cook until they have released their liquid and started to brown, about 5-7 minutes. This step is crucial for developing deep, umami flavor. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Velvety Cream Sauce
   Sprinkle the flour over the cooked mushrooms and stir continuously for about one minute. This cooks out the raw flour taste and creates the roux, which will thicken our sauce. Slowly pour in the vegetable broth while whisking constantly to prevent lumps. The mixture will begin to thicken. Now, pour in the vegan creamer and non-dairy milk. Continue to stir and let the sauce simmer for about 5 minutes until it’s thick, creamy, and coats the back of a spoon. Season generously with salt and pepper to taste.
4. Assemble and Bake
   Remove the skillet from the heat. Add the blanched green beans and about one-third of the crispy onions to the cream sauce, stirring gently to combine. Top the casserole evenly with the remaining crispy fried onions. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the sauce is bubbly and the onions are golden brown and crisp. Serve immediately.

Expert Tips for Casserole Success

Little details can take your casserole from good to absolutely fantastic. Here are a few professional tips to ensure delicious success every time.

• Achieve Peak Creaminess: The best non-dairy milks for savory sauces are those with a neutral flavor and higher protein/fat content, like unsweetened soy or oat milk. They create a more stable and creamy emulsion. If your sauce seems too thick, you can always thin it with a splash more milk or broth.
• Don’t Crowd the Mushrooms: When sautéing the mushrooms, make sure they are in a single layer and your pan is hot enough. This allows them to sear and brown properly, which is essential for developing that deep, savory umami flavor. If you crowd them, they will steam and become rubbery.
• The Secret to a Golden Top: For an extra-crispy, golden-brown topping, you can gently spray the top layer of onions with a light mist of cooking oil before placing the casserole in the oven. Watch them closely in the last 5 minutes of baking to prevent burning.
• Taste and Season at Every Stage: Professional cooking is all about layering flavors. Taste your mushroom sauce before adding the beans and adjust the seasoning. It should be well-seasoned on its own. Remember that the green beans are neutral, so the sauce needs to carry the flavor. A tiny pinch of nutmeg can also elevate the creamy flavor beautifully.

Fun Twists and Delicious Variations

This recipe is a fantastic starting point, but feel free to customize it based on your preferences or what you have on hand. Here are a few delicious variations to try:

• Make it “Cheesy”: For a savory, cheesy flavor, stir in 1/4 to 1/3 cup of nutritional yeast into the cream sauce along with the non-dairy milk. This is a favorite trick in vegan cooking to add a nutty, cheese-like taste.
• Go Gluten-Free: This recipe is easily adapted for a gluten-free diet. Simply substitute the all-purpose flour with a good quality gluten-free all-purpose blend. You will also need to use gluten-free crispy fried onions, which are now available from several brands.
• Mushroom-Free Option: If you’re not a fan of mushrooms, you can achieve a similar umami depth with other ingredients. Sauté finely diced sun-dried tomatoes (the oil-packed kind, drained) or chopped artichoke hearts with the garlic instead of mushrooms. As noted by the culinary experts at Epicurious, these ingredients provide a rich, savory flavor that makes a great substitute.
• Add a Toasted Nut Topping: For a different kind of crunch, you can mix in some chopped toasted pecans or slivered almonds with the crispy onions on top. This adds a wonderful nutty flavor and an elegant touch.

Your Guide to Making Ahead, Storage, and Reheating

One of the best features of this casserole is its convenience. Proper storage and reheating are simple and ensure your dish is delicious and safe to eat.

Making Ahead: You can prepare this casserole up to 2 days in advance, making it a holiday lifesaver. Follow the recipe through Step 4, assembling the green beans and sauce in your baking dish. Do not add the final onion topping. Cover the dish tightly with foil or a lid and store it in the refrigerator. Keep the crispy onions in their original container at room temperature. When you’re ready to bake, simply remove the dish from the fridge, top with the onions, and bake as directed, adding an extra 10-15 minutes to the baking time since it will be starting from cold.

Storing Leftovers: Allow any leftover casserole to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.

Reheating Instructions: For the best results, reheat leftovers in an oven set to 350°F (175°C) until warmed through. This will help re-crisp the onion topping. You can also reheat individual portions in the microwave, but the onions will lose their crispiness. For food safety, the U.S. Department of Agriculture (USDA) recommends reheating all leftovers, including casseroles, to a minimum internal temperature of 165°F (74°C). Use a food thermometer to ensure it reaches a safe temperature.

Frequently Asked Questions

Here are answers to some of the most common questions about making this from-scratch vegan green bean casserole.

Can I use frozen green beans instead of fresh?

Absolutely! Frozen green beans work wonderfully in this recipe and are a great time-saver. There’s no need to thaw them first. Simply follow the blanching instructions in Step 1, adding the frozen beans directly to the boiling water.

My cream sauce isn’t thickening. What went wrong?

There are two likely reasons. First, you may not have cooked the roux (the flour and oil mixture) for long enough—it needs about a full minute to activate the starch. Second, the sauce may just need more time to simmer. Be patient and let it bubble gently over medium heat for the full 5 minutes, stirring often. It will thicken up beautifully.

What are the best non-dairy milks to use for a savory sauce?

For savory applications like this, you want a milk that is neutral in flavor and creamy. Unsweetened, unflavored soy milk and oat milk are top choices because their higher protein content helps create a stable, rich sauce. Full-fat canned coconut milk can also be used for an extra-rich sauce, though it may impart a subtle coconut flavor. Always avoid milks with added sugar or vanilla.

Can I make this casserole without an oven-safe skillet?

Yes, you can. Simply prepare the mushroom cream sauce in a regular large skillet or pot. Then, transfer the finished sauce and the blanched green beans to a greased 2-quart casserole or baking dish. Stir in 1/3 of the onions, top with the rest, and bake as directed.

Conclusion

This Vegan Green Bean Casserole isn’t just a plant-based substitute; it’s a culinary upgrade. By building flavors from scratch with fresh ingredients, you create a side dish that’s richer, creamier, and more satisfying than any canned soup version could ever be.

It’s a testament to the fact that holiday classics can be both comforting and thoughtfully made. So go ahead, give this recipe a try, and watch it become the new star of your holiday table, right next to some delicious fudgy chocolate peppermint cookies!