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A top shot of a vegan green bean casserole in a yellow and white old-fashioned casserole dish
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5 from 3 votes

Classic Vegan Green Bean Casserole

A casserole with green beans is a Thanksgiving classic. This vegan green bean casserole is just as tasty without the dairy -- and it's healthier. The green beans are blanched, then cooked to perfection with homemade vegan cream of mushroom soup and fried onions. Vegan, can be gluten-free and nut-free.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Vegetable side
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Green Bean Casserole
Servings: 12 servings
Calories: 84kcal


  • 5 cups green beans (about 20 oz. Trim the beans and you can either leave them whole or halve them, as I do)
  • 2 cups vegan cream of mushroom soup
  • ½ cup nondairy milk (I use cashew milk, but you can use any)
  • 1 tablespoon liquid aminos (or tamari or soy sauce, optional if you want to keep this soy-free)
  • 1.5 cups fried onions
  • Salt and ground black pepper to taste


  • Bring a pot of water to boil, lightly salt it, then add the green beans into the boiling water and set the timer for five minutes.
  • At the end of five minutes, drain the beans immediately and rinse them in cold water.
  • Preheat the oven to 350 degrees F.
  • Place the beans in a 2 quart baking dish. Add the cream of mushroom soup, milk, liquid aminos or soy sauce if using, half the onions, and salt and ground black pepper to taste. Mix well and press down on the beans slightly.
  • Bake for 25 minutes or until bubbly. Remove from the oven, mix well, then top with the remaining onions. Return to the oven and bake another 10 minutes or until the onions are a deeper golden.
  • Remove and let stand at least 30 minutes so the juices thicken. Serve.


  • If you want this dish to be gluten-free, follow the gluten-free instructions for cooking the cream of mushroom soup.
  • You will need to blanch your beans -- put them in boiling water for a short time, then rinse them off quickly. This barely takes any hands-on time and will ensure your beans have great texture and are not uncooked nor mushy.
  • Use a thicker nondairy milk, if possible, for more creaminess. I like cashew milk, which I make myself, but you can go with soy or even coconut milk.
  • Mix some of the onions in your casserole before baking, and leave some of them out to add at the very end. That way your beans will have some onion deliciousness to soak in during baking, and you'll get great texture from the crunchy, golden onions on top.
  • Remember to get your beans out of the oven toward the end of cooking, mix well (important!), then add the remaining onions to the top, and bake for another 10 minutes.
  • You can make this casserole ahead and refrigerate it for 3-5 days. If you do this, refrigerate right after you've baked for 25 minutes and before you add the remaining onions and put it back in the oven. An hour before serving, sprinkle on the onions and place in the preheated oven for 15 minutes or until bubbling again.


Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg