Creamy Vegan Green Bean Casserole with fresh green beans, easy homemade mushroom soup, caramelized onions, and crispy topping. Even non-vegans love this holiday side. Includes make-ahead instructions too!
My kitchen assistant (my mom) and I tested and developed this recipe back in 2016. We're not vegan, but we were so crazy about the texture and flavor of my vegan cream of mushroom soup, we built this entire casserole recipe around it.
We're not kidding when we say you really won't believe a dairy free green bean casserole can resemble the classic holiday side. In our house, it's always welcome with our holiday turkey, mashed potatoes, gravy, and cranberry sauce, and it never EVER disappoints.
Why we love this recipe
- We're using simple, wholesome ingredients and NO canned mushroom soup.
- It's so rich and creamy, no one ever knows they're eating dairy free green bean casserole. Trust me, we've tested this many times.
- The textures of creamy sauce, tender green beans, and crisp topping make it everything you want in a green bean casserole.
- Includes make-ahead instructions and you can bake it when you need it.
Vegan green bean casserole ingredients
- olive oil - This is used to saute the onions. You can use your preferred oil for this.
- onions - I prefer a giant yellow onion. Feel free to skip the onions and substitute the classic French fried onions. They're delicious on this too!
- garlic - Chopped fresh garlic is recommended, but a few pinches of garlic powder would certainly work too.
- green beans - I recommend fresh beans for this recipe because you can cook them exactly to your liking and they'll never water your casserole down.
- vegan cream of mushroom soup - This is a rich, creamy, and super easy almond milk based cream soup with lots of mushrooms. It's truly the magic of this recipe. I'm not kidding when I say people love this soup!
- panko bread crumbs - I originally wrote this recipe with the panko almond topping you're seeing in the photos. If you want French fried onions, because yummm, simply replace the panko topping with the fried onions.
- sliced almonds - These are optional but they complement the almond milk mushroom soup so nicely and add crunchy texture to the casserole topping.
How to make vegan green bean casserole
Get the full instructions in the recipe card below.
Step 1. Saute the onions as much or as little as you want. I like to caramelize mine to a deep brown color.
Step 2. You can make the best ever vegan cream of mushroom soup recipe while the onions are caramelizing. Trust me, you want this soup in this casserole.
Note: The cream of mushroom soup can be made up to 2 days ahead and can be added to the casserole warm or cold.
Step 3: Steam the green beans until slightly tender. Use a stove to steam or boil the green beans or use my pressure cooker method with a colander. Transfer the beans to ice water to cool them down and retain that beautiful green color. Drain and set aside.
Step 4. Assemble the casserole by layering the onions, green beans, and mushroom soup. Cover and refrigerate up to 2 days until ready to bake. Add the topping just before baking.
Step 5: Preheat oven to 375°F. Combine panko (or bread crumbs) with olive oil and almonds in a mixing bowl. Sprinkle over the casserole then cover with foil.
Step 6: Bake 30 minutes at 375°F until sauce is bubbly. Uncover and place the casserole under a LOW broiler flame a few minutes to crisp up the topping. Keep a close watch to avoid burning.
- As the recipe indicates, you can saute the onions as much or as little as you like. I like to caramelize them for about 20 minutes because it adds even more flavor to the casserole. This is a great time to make the mushroom soup too!
- My vegan cream of mushroom soup is a little thick when it's cold or room temperature. When you assemble the casserole, there's no need to heat the soup because it will naturally surround the green beans like a sauce as it bakes.
- You can assemble this casserole a day or two in advance, just be sure to hold off on the panko and almond topping until ready to bake.
More vegan holiday recipes
- Cranberry Orange Sauce
- Soft French Bread
- Garlicky Baked Mushrooms
- Shaved Brussels Sprout Salad
- Fresh Cranberry Relish with Pomegranate
Easy Vegan Green Bean Casserole
This recipe yields 6 1-cup servings and can easily be scaled up for larger dinners.
- 2 Tbsp Olive Oil, or preferred oil
- 1 large Onion, thinly sliced
- 2 Garlic Cloves, minced
- 1 lb. Fresh Green Beans, about 4 cups, trimmed and halved
- 3 cups Vegan Cream of Mushroom Soup, can be made 2 days ahead
- ½ cup Panko Bread Crumbs or French Fried Onions, gluten free can be used
- 1 Tbsp Sliced Almonds
- 1 Tbsp Olive Oil
- chef knife
- large skillet (to saute onions)
- cooking spray
- Heat OLIVE OIL in a large skillet on med-high heat. Sauté ONIONS and GARLIC a few minutes until slightly tender. You can either skip to Step 2 or caramelize the onions.To caramelize the onions, reduce heat to med-low and continue sautéing about 20 minutes until onions are a deep brown color, stirring as needed.
- Prepare the vegan cream of mushroom soup while onions are caramelizing.Note: This soup can be made up to 2 days ahead.
- Cook GREEN BEANS until slightly tender using your preferred method.I love pressure cooker green beans for this recipe, but you can use boil or steam method using a stove or microwave.
- Transfer beans to ice water to stop cooking. Drain and remove any excess moisture.
- To assemble the casserole, spray the casserole dish. Scatter the ONIONS and GREEN BEANS. Spread CREAM OF MUSHROOM SOUP over the top of the beans. No need to stir, it will settle into the beans. Cover and refrigerate until ready to bake.
- Preheat oven to 375°F.NOTE: Casserole dish should be room temperature before baking to prevent breakage.
- Combine PANKO, ALMONDS, and OLIVE OIL in a mixing bowl and sprinkle over the casserole.
- Cover the casserole dish with parchment paper (to prevent foil sticking), then cover with foil.
- Bake 25-30 minutes until sauce is bubbling. Uncover and place under a low flame broiler to crisp the topping. Allow casserole to rest 5 minutes to set up. Serve warm.
Storage and reheat
- To store, allow to cool, then refrigerate in an airtight container up to 3 days.
- Reheat in a loosely covered baking dish at 350°F for 20 minutes until warmed through.
Recipe Notes from TKG
- The soup has 10 minute prep and 15 minute cook time. This factors in to the overall casserole timing and assumes it will be cooked while the onions are caramelizing.
- You can make this soup up to two days ahead and refrigerate until ready to use.
- When this soup is cold, it has a thicker texture. It does not need to be heated for casserole assembly.
- caramelize the onions
- steam the beans
- make cream of mushroom soup
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.