Easy vegan thanksgiving side dish
Best dairy free green bean casserole ever. Creamy, rich and satisfying. Delicious vegan holiday side dish recipe. Super simple and easy to make.
It’s that time of year! If this is your first holiday season as a vegan, don’t fret. You don’t have to miss out on any of the classic holiday dishes. You can make just about any dish vegan.
To prove this point here is my recipe for the best damn homemade vegan green bean casserole. It will knock your socks off.
Green bean casserole is one of my favorite holiday dishes.
- Frozen green beans – you can use fresh green beans, but I love using frozen green beans to make this recipe easy.
- Cashew cream – This is how we substitute cream of mushroom soup. Raw cashews, when blended make an amazing creamy base that thickens up when heated.
- Mushrooms – if you don’t like mushrooms, feel free to leave them out of this recipe.
- Nutritional yeast – If you don’t have this, don’t worry. You can absolutely leave it out. Nutritional yeast just adds a nice depth of flavor to the dish.
- Thyme – Feel free to use fresh or dried
- Fried onions – I don’t even bother making this from scratch, I already have a lot going on during the holidays. Just use a bag of fried onions like French’s. It will make your life easier.
- Soy sauce – Soy sauce adds a nice umami richness and is great to use instead of salt.
- Vegetable bouillon cube – You can also substitute the water for vegetable broth. I prefer buying bouillon cubes because it’s a lot cheaper than broth. Plus it lasts longer.
This vegan green bean casserole is:
- Crunchy and crispy
- Green beans are amazing healthy as well
The cashew cream base will seem a bit watery when you first blend it. Don’t worry. Cashews thicken a dish up the longer they’re heated.
I love using frozen green beans, and pre-made fried onions to make this dish easy. You’ve probably already got enough to do if you’re cooking a holiday meal.
When cleaning the mushrooms, use a damp paper towel to wipe any dirt off. Running the mushrooms under water tends to make them soggy.
Can I make this without cashews?
If you’re allergic to cashews, you can use silken tofu instead. I haven’t recipe tested this yet, but word on the street is that silken tofu substitutes for cashew cream really well. Use about 1 cup of silken tofu.
Can you freeze green bean casserole?
Green bean casserole can absolutely be frozen. The only thing is, the crispy onion topping will become soggy once frozen.
Just thaw it out completely and then re-heat.
Can I make this ahead of time?
This is a great dish to make ahead of time if you need to save time on the day you cook. Just prepare the vegan cream of mushroom soup, mix it in a casserole dish with the frozen green beans.
You can keep this in the fridge for 4-5 days, or cover this with a couple layers of aluminum foil and keep it in the freezer. Just thaw it out before baking.
Don’t top this with the fried onions or bake it until you’re ready to eat.
Can I make this gluten free?
Absolutely. Just make sure you use a gluten free bouillon cube, gluten free fried onions and gluten free soy sauce.
Can I make this without mushrooms?
Absolutely! If you’re not a fan of mushrooms, feel free to keep them out.
Try out these vegan holiday recipes next
- Roasted Brussels sprouts with coconut bacon
- Pumpkin mousse parfait
- Stuffed butternut squash
- Instant pot mashed potatoes
- Vegan deviled eggs
- Creamy mashed potatoes without milk
- Easy vegan gravy
Best dairy free green bean casserole
- 1 pound frozen green beans
- 8 oz white button mushrooms (cleaned and sliced)
- ¾ cup raw cashews (soaked in boiling water for 10 minutes)
- 2 tablespoons vegan butter
- 1 onion ( or large shallot – diced)
- 3 cloves garlic (minced)
- 1 tsp thyme
- ½ tsp black pepper
- 1 tsp soy sauce
- 1.5 vegetable bouillon cubes
- 1 tablespoon nutritional yeast
- 2 cups water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bag fried onions
- Pre-heat oven to 400 degrees
- Soak cashews in boiled water for 10 minutes. Drain¾ cup raw cashews
- In a high-speed blender add the cashews, bouillon cubes, garlic & onion powder, nutritional yeast and 2 cups of water. Blend on high until smooth. 1-2 minutes. It will seem too thin, but this will thicken when heated.¾ cup raw cashews, 1.5 vegetable bouillon cubes, 2 cups water, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon nutritional yeast
- Heat a sauté pan on medium heat and melt the vegan butter. Sauté the onions until lightly browned. Add the mushrooms, garlic, soy sauce, thyme and black pepper and cook until mushrooms are slightly browned – about 5-8 minutes.2 tablespoons vegan butter, 1 onion
- Add the blended cashew cream base and turn heat to medium low. Stir on medium low heat until soup starts to thicken slightly. Don't thicken it all the way because it will thicken in the oven. Turn the heat off once thickened.
- In your casserole dish, add the green beans and cream of mushroom soup. Stir in a handful of fried onions1 pound frozen green beans
- Bake in oven for 15-20 minutes. Until you see the casserole thickening up and bubbling. Take out of oven and cover the top with fried onions. Place back in oven for 5 minutes.
- Let it set for 5 minutes and serve
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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