This Vegan Green Bean Casserole gives a holiday classic a plant-based makeover! Made without mushrooms or canned soup, it’s an easy Thanksgiving side dish that definitely deserves a spot on your holiday table.

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After three rounds of testing, several pounds of green beans, and more crispy onions than I’ve ever eaten in my life, I’ve finally perfected this Vegan Green Bean Casserole! It’s creamy, savory, and finished with a crunchy topping — everything you could want in a holiday side dish.

Admittedly, traditional green bean casserole has never been my favorite, mostly because I’m not a big fan of mushrooms. So I set out to make a version that tasted just as good (if not better!), with a healthy twist, no mushrooms, and no canned soup.

The secret is a creamy white bean sauce blended with garlic, Dijon, and nutritional yeast, then mixed with onions and tender green beans. Finish it with a crunchy topping of crispy fried onions and panko, and you’ve got a dairy-free Thanksgiving side dish that the whole family (including green bean casserole skeptics like me!) will love.

Give it a try this holiday season and be sure to report back. Bon appétit!

Why you’ll love this Vegan Green Bean Casserole

It’s completely vegan and dairy-free.
It’s made without mushrooms, making it perfect for anyone who (like me) isn’t a fan!
It sneaks some extra protein and fiber into each serving.
It puts a lighter spin on a holiday classic while keeping all those familiar flavors you love.
It’s easy to prep ahead, so you can spend less time in the kitchen on the big day.

Vegan Green Bean Casserole ingredients

Green beans are the star of the show here, bringing a little bite to this creamy casserole. Trim and halve them crosswise so they’re easy to scoop up with all that saucy goodness! Blanching them a few extra minutes also helps make them softer.
Olive oil is used to soften the onion and build a flavorful base for the sauce. You’ll also use a little in the topping to help the breadcrumbs get golden and crisp.
Yellow onion adds savory flavor and a hint of sweetness. Give it time to soften and turn lightly golden before adding the garlic.
Garlic brings extra depth to the sauce. Fresh cloves are best here!
Dried thyme adds an earthy, herby flavor that gives this casserole its classic comfort food vibes.
Cannellini beans are the secret to the creamy sauce! They blend into a smooth base while sneaking in some extra protein and fiber.
Soy milk helps blend the beans into a rich, creamy sauce, no dairy required. Be sure to stick to unsweetened, plain soy milk (vanilla green bean casserole just doesn’t sound as good).
Vegetable broth helps thin the sauce to just the right consistency.
Nutritional yeast brings a cheesy, umami flavor that makes the sauce extra delicious.
Cornstarch is used to thicken the white bean sauce so it coats the green beans.
Soy sauce delivers depth, along with extra umami flavor.
Onion powder boosts the savory onion flavor throughout the sauce.
Dijon mustard adds a little tang and depth. You won’t get a strong mustard flavor, but it helps round out the sauce.
Lemon juice adds a pop of brightness to balance the creamy sauce.
Crispy fried onions give the topping that classic green bean casserole flavor and crunch. I used store-bought to save time, but you can always whip up a batch at home if you’d prefer.
Panko breadcrumbs add more crunch to the topping. Toss them with a little olive oil before mixing in the fried onions for a crispy finish.

How to serve this Vegan Green Bean Casserole

Add this Vegan Green Bean Casserole to your Thanksgiving spread and serve alongside mashed potatoes, stuffing, cranberry sauce, and gravy.
Pair with a lentil loaf or vegan shepherd’s pie for a comforting plant-based dinner.
Serve with crispy baked tofu and roasted sweet potatoes for a mix of flavors and textures.
Enjoy alongside warm whole-wheat dinner rolls to scoop up any extra creamy sauce!

Substitutions & variations

Green beans – Frozen green beans work too! Cook until tender, then drain thoroughly and pat dry before adding them to the sauce. Their cooking time may be shorter than fresh.
Cannellini beans – I haven’t personally tried this recipe with other types of beans, but great northern or navy beans will probably work if you don’t have cannellini beans on hand!
Soy milk – Swap in unsweetened, unflavored oat or almond milk. Choose one with a neutral flavor and keep in mind that the nutritional value will vary.
Yellow onion – You can swap in white onion or shallots instead for a slightly different flavor.
Dried thyme – Substitute 1 tablespoon fresh thyme, or try a little rubbed sage for extra holiday flavor.
Panko breadcrumbs – Use regular breadcrumbs for a finer topping, or swap in gluten-free panko with gluten-free crispy onions and gluten-free tamari instead of soy sauce to make the casserole gluten-free.
Add extra crunch – Add a few tablespoons of chopped pecans or sliced almonds to the topping for a fun, nutty twist.
Dial up the heat – Stir a pinch of red pepper flakes into the sauce to give it a kick!

Quick recipe tips

Drain and pat the green beans dry — extra water clinging to the beans can thin out the creamy sauce.

Give it another minute in the blender if the sauce still looks grainy and remember to scrape down the sides so no bean bits get left behind.

Let the casserole rest for 10 minutes after baking so the sauce thickens a little before serving.

Step-by-step instructions

Prep the oven: Preheat to 400°F and lightly grease an 8×8-inch baking dish.
Blanch the green beans: Boil for 7-9 minutes, until bright green and tender. Drain, rinse under cold water, drain thoroughly, and pat them dry.
Blend the sauce: Blend the cannellini beans, soy milk, soy sauce, cornstarch, broth, nutritional yeast, Dijon, onion powder, ½ teaspoon salt, and black pepper until smooth.

Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Cook the onion with the remaining ½ teaspoon salt for 10-12 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and thyme; cook for 30-60 seconds.
Combine the filling: Pour in the sauce and bring to a gentle bubble, stirring frequently. Cook for 2-3 minutes, until thick and creamy.

Fold in remaining ingredients: Stir in the lemon juice, adjust the seasoning, and fold in the green beans. Transfer to the baking dish.

Top and bake: Toss the panko with the olive oil, then mix in the crispy fried onions. Sprinkle over the casserole and bake for 15-20 minutes, until bubbling around the edges and golden on top. Let the casserole stand for 10 minutes before serving.

Make ahead & storage

This Vegan Green Bean Casserole is easy to prep ahead, making it one less thing to juggle when you’re putting together a holiday meal. Here are some tips for prepping, storing, and freezing it.

Meal prep

Assemble ahead: Prepare the casserole through adding the green beans and sauce to the baking dish. Let cool, cover, and refrigerate for up to 1 day.
Keep the topping separate: Store the panko and crispy fried onions in an airtight container at room temperature, then toss with the olive oil just before baking.
Bake when ready: Add the topping and bake as directed, allowing extra time for the chilled casserole to heat through. If the topping browns before the center is hot, loosely cover with foil.

Storing leftovers

Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat in the oven: Cover and warm at 350°F until heated through, then uncover for the last few minutes to help crisp up the topping. The microwave works well for individual portions too!
Refresh the topping: The onions and breadcrumbs will soften in the fridge. Sprinkle on a few extra crispy onions after reheating to add extra crunch.

Freezing

Freeze without the topping: For the best texture, freeze the cooled green bean and sauce mixture in an airtight, freezer-safe container for up to 2 months.
Thaw before baking: Thaw overnight in the fridge, transfer to a baking dish, and add a freshly mixed topping before baking until hot and bubbling.
Expect softer green beans: Freezing can soften the beans and slightly change the sauce’s texture, so this casserole is best fresh or refrigerated.

FAQ

Yes! Cook them until tender, then drain and pat dry before adding them to the sauce. Frozen green beans may cook faster than fresh, so keep an eye on them to avoid a mushy casserole.

Absolutely! This recipe actually skips the mushrooms entirely and uses a creamy cannellini bean sauce instead.

It can be. Use tamari instead of soy sauce, choose gluten-free panko and crispy fried onions, and check that your broth and other packaged ingredients are gluten-free.

Excess moisture from the green beans can thin the sauce, so drain and dry them thoroughly after blanching. Also, make sure you let the sauce simmer until slightly thickened before combining everything.

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Vegan Green Bean Casserole

This Vegan Green Bean Casserole combines fresh green beans with a creamy, savory white bean sauce and a crispy onion topping. It's made without mushrooms or canned soup and can be a delicious dairy-free side dish for Thanksgiving or any holiday meal!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 305kcal

Ingredients

1½ pounds fresh green beans trimmed and halved crosswise
2 tablespoons olive oil
1 medium yellow onion finely diced (about 1 cup)
4 cloves garlic minced
1 teaspoon dried thyme
1 15-ounce can cannellini beans drained and rinsed
¾ cup unsweetened plain soy milk
¼ cup vegetable broth
3 tablespoons nutritional yeast
2 teaspoons Dijon mustard
½ teaspoon onion powder
1 tablespoon cornstarch
2 teaspoons soy sauce
1 teaspoon salt divided, plus more to taste
¼ teaspoon black pepper
2 teaspoons lemon juice

For the topping

1 cup crispy fried onions such as French’s
½ cup panko breadcrumbs
1 teaspoon olive oil

Instructions

Preheat the oven to 400°F. Lightly grease an 8×8-inch baking dish.
Bring a large pot of water to a boil. Add the green beans and cook for 7-9 minutes, until tender with only a little bite. Taste one before draining, as thicker beans may need longer. Rinse under cold water to stop cooking, drain thoroughly, and pat dry with a clean kitchen towel.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt. Cook for 10-12 minutes, stirring occasionally, until softened and golden. Reduce the heat if needed to prevent burning. Add the garlic and thyme and cook for 30-60 seconds, until fragrant.
Meanwhile, blend the cannellini beans, soy milk, broth, nutritional yeast, cornstarch, Dijon, soy sauce, onion powder, pepper, and remaining ½ teaspoon salt until completely smooth.
Pour the sauce into the skillet. Bring to a gentle bubble over medium-low heat, stirring frequently, then cook for 2-3 minutes, until thick and creamy. Stir in the lemon juice, then taste and adjust the seasoning.
Fold the dried green beans into the sauce until generously coated. Transfer to the prepared pan and spread evenly.
Toss the panko with 1 teaspoon olive oil, then gently mix in the crispy fried onions. Sprinkle over the casserole.
Bake for 15-20 minutes, until bubbling around the edges and golden on top. Let stand for 10 minutes before serving.