vegan green bean casserole topped with crispy fried onions in a cast iron skillet
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5 from 2 votes

Creamy Vegan Green Bean Casserole

A comfort-food classic--perfect for fall, winter, and the holidays!
Prep Time20 mins
Cook Time35 mins
Servings: 6
Calories: 140kcal
Author: Lindsay Reynolds

Equipment

Ingredients

  • 1 pound green beans (fresh or frozen)
  • 1/2 cup French fried onions (any vegan brand)
  • 1 tablespoon oil
  • 1 1/2 cup roughly chopped cremini mushrooms (also known as baby bella mushrooms, about 4 ounces total)
  • 3/4 cup finely chopped white onion (or about 1/2 of a medium white onion)
  • 1 clove garlic (crushed)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme

For the Creamy Cashew Sauce:

  • 1/3 cup (heaping) raw cashews (whole cashews or pieces)
  • 1 cup + 2 Tablespoons water
  • 1/2 tablespoon soy sauce (or 1 teaspoon Bragg's liquid aminos)
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon onion powder
  • 1/4-1/2 teaspoon salt (or to taste)

Instructions

  • If you are using frozen green beans, make sure you remove them from the freezer 1 hour before cooking, so they have time to slightly thaw. If you forget, go ahead and microwave them in a microwave-safe dish for 1-2 minutes to get the frost off before baking.

Preparing Fresh Green Beans

  • If you are using frozen green beans, jump to "Starting the Casserole" below. If you're using fresh green beans, you'll want to begin by rinsing your green beans in a strainer.
  • Fill a large pot with about 3 quarts of water (or enough to cover green beans) and bring to boil.
  • Trim off the ends of your green beans, then cut them in half.
  • Place green beans in a strainer or steamer, if you have one, and lower into your pot of boiling water. If you don't have a metal steamer, no worries, place green beans directly into boiling water, and remove them with tongs when blanching is complete. Leave green beans in boiling water for about 3-3 1/2 minutes.
  • While your green beans cook, prepare your ice bath with 2-3 cups of ice and cold water in a pot or bowl.
  • Remove green beans from pot of boiling water after 3-3 1/2 minutes, and place green beans directly into ice bath, and set aside.

Starting the Casserole:

  • Preheat oven to 350 degree Fahrenheit.
  • In a skillet, heat 1 tablespoon of oil on medium-high heat for 15-20 seconds. Add mushrooms, onions, salt, thyme, and saute for 4-5 minutes. Stir occasionally, but not constantly, to allow for golden crust to form on mushrooms. Add 1 clove crushed garlic during last 30 seconds of cooking.
  • Remove skillet from heat and set aside.
  • In a high-speed blender, place rinsed raw cashews, water, soy sauce, cornstarch, onion powder, and salt. Blend on high until mixture is completely smooth without any gritty cashew pieces.
  • Pour cashew mixture over sauteed mushroom and onion mixture in your skillet. Return skillet to medium heat, and stir constantly, until sauce has begun to bubble and thicken.
  • Place green beans (fresh blanched or semi-thawed frozen) in a cast iron skillet or 9 inch x 9 inch glass baking dish. Pour creamy thickened cashew and mushroom sauce over your green beans, and gently fold together.
  • Place in preheated oven and bake at 350 degrees for 20-25 minutes, or until casserole is hot and bubbling, and green beans are tender.
  • Sprinkle French fried onions over the top of casserole and bake for an additional 5 minutes until golden.
  • Serve warm and enjoy.

Notes

  1. If you don't have a high-speed blender like Vitamix or Blender, but you do have a different kind of blender. Go ahead and soak your cashews for 3-4 hours (or overnight) in the refrigerator before attempting this recipe. 
  2. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stove, adding a few extra French fried onions for added crunch, if desired.

Nutrition

Calories: 140kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Sodium: 422mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 10.9mg | Calcium: 41mg | Iron: 1.9mg