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Green Bean Casserole From  Scratch | Vegan

Here is a vegan version of green bean casserole that is made from scratch. The casserole tastes deliciously fresh without the use of canned ingredients. Vegan

Wooden spoon scooping Green Bean Casserole from a cast iron saute pan

Green Bean Casserole is one of the must-have sides on the holiday table. Beans cooked to perfection in a creamy sauce and topped with crisp onions and baked. There are beautiful visual and textural contrasts in this dish. Any wonder this delicious side is a must-have for many!

This fresh, no canned soup version is just as delicious as the traditional versions, if not more. All it takes is 30 minutes with half of it as unattended baking time Don’t believe me ? Try it yourself and see.

Traditional Green Bean Casserole

Green bean casserole is a simple recipe that was created in the Campbell’s test kitchen over six decades ago. Easy to make with ingredients like – a can of cream of mushroom soup, some dairy, couple cans of beans, box of fried onions, salt and pepper. All of these thrown together in the right order and baked for 15 minutes to a creamy bubbly casserole. Is there any wonder that it became so popular and still remains so!

Why I like this vegan version

The traditional version is delicious. But I prefer to have my veggies without much dairy flavors, and preservatives, and well with a bit more nutrients intact. Making it fresh is not all that hard and there are other advantages too

  • lighter
  • healthier
  • preservative-free
  • low in sodium
  • no artificial flavorings
  • and the most important for me – dairy-free!

By making it vegan, and specifically dairy-free I feel that I can taste the beans in here. If you are looking for a gluten-free version look for a brand of gluten-free fried onions.

FAIR WARNING – if you are very partial to the dairy flavors this is not the dish for you.

Gratin / Casserole?

OK bear with me a little here – gratin has a cheesy topping or with cheese in the dish while casserole will mean cooked in a casserole (as in the dish). The above picture will not belong in either category . It is has no cheese and I don’t think a cast-iron skillet can be called a casserole.

That said if you want to satisfy the technical definition , transfer the beans to a casserole dish and top with the crunchy onions and bake ! So yes I am going to call it “Vegan Green Bean Casserole”.

Looking for more vegan recipes? 

What does vegan green bean casserole taste like ?

A bit like the original but better! This is a bit more savory version and the flavors are MUCH more intense.

  • vegetables are not overcooked and lost in the cream
  • the spices tame the nutty sweet flavors of almond milk
  • the crunchy onions adds textural contrast
Fresh French beans on a cutting board

From scratch, the onions too ?

Making the onions from scratch on the spot can be a pain. The good news is that the onions can be baked crisp a couple days in advance. Pack them in an airtight container and store in the fridge for a few days. Or if you are preparing a holiday meal just use your favorite brand.

How you make crispy fried onions

Mix thinly sliced onions with a mix of flour, breadcrumbs, and salt. Toss and shake off the excess coating and arrange on a cookie sheet in a single layer. Bake in a hot oven 400°F (205°C)or more, tossing and turning the onions every 10 minutes or so.

For a gluten-free version try tossing the onions in a mix of chickpea and rice flour.

How to make green bean casserole from scratch?

Such a long write up for a delicious dish that is made by emptying a few cans! I understand your skepticism. But trust me, once you make it from scratch it will be a part of your every day cooking. It is that much more flavorful, not to mention easy, to make from scratch.

And you will feel good about eating it too … which is very important because then I would feel better about reaching for that extra slice of pie!

Making Fresh Vegan Green Bean Casserole from Scratch

The above picture pretty much explains it all – here is a recap

  • 1- 3 Boil liberally salted water and cook beans . Drain .
  • 4- 6 Sauté onions , spices and mushrooms
  • 7 Add the liquids (except the thickening slurry)
  • 8 Make the thickener
  • 9 Add the thickener
  • 10 – 12 Cook to desired thickness and add the beans and some onions

Bake until crunchy and bubbly

Green Bean Casserole in a cast iron skillet baking in the oven

Make Ahead

If making for holiday dinner, cook the beans and the mushroom sauce and place in a casserole. Cover tightly and refrigerate for up to 2 days in advance. Take out 30 minutes before serving, top with onions and bake.

Green Bean Casserole in  a cast iron skillet  and a scoop of the same served on a white plate and a  fork.

CONFESSION – I could make a lunch out of just this. 

 FACT – I did.

Wooden spoon scooping Green Bean Casserole from a cast iron saute pan

Vegan Green Bean Casserole

By Syama
Easy from scratch vegan green bean casserole. This bursting with flavors version takes less than 30 minutes to make and tastes creamy and delicious.
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course side
Cuisine American
Servings 6
Calories 180 kcal


  • 1 lb Green Beans rinsed, trimmed and cut in half
  • 2 Tbsp Oil Pure Olive/vegetable
  • 1 Shallot Medium
  • 2 Cloves Garlic minced
  • 1 Tsp  Pepper Flakes  To Taste
  • 2 Tsp  Fresh Thyme
  • 1 Sliced mushrooms Your Choice , I used Baby Bella here
  • ½ C Vegetable Broth Notes
  • 1 C Unsweetened Almond Milk Notes
  • 1 Tbsp  Corn Flour 2 Tbsp  AP Flour
  • 1 1/2 C Crispy fried onions   Notes
  • Sea salt To Taste
  • Black pepper To Taste


  • Preheat oven to 400°F (205°C). 
    Bring a large pot of water to a boil and salt liberally.  Don’t   worry  most  of  the  salt will be  thrown  out  while  draining the   beans.  When  the  water  comes  to a  boil  add  the  trimmed  beans .  Cook for 3 minutes, drain  and  reserve.
  • Heat oil in  a  large  oven safe  skillet. Add shallots and garlic and  saute for 2 minutes. Add  red pepper  and thyme along  with sliced mushrooms.  Cook for 3-4 minutes more or until lightly browned. Season with   salt  and  pepper.
  • Mix  ½  C  almond  milk  with the corn flour.   Add  the  remaining  milk and  vegetable stock/water to the  pan. Bring  it to a  boil. Taste and  adjust  salt and  pepper. 
     Reduce  heat  and  slowly stream in the  flout  mixed  milk  while  stirring  the  mix.  Increase  the  heat  to   medium   and bring the  mix  to  a   boil.   Simmer  for  3  to 5  minutes  until  thickened  a  little.  Add the  beans  and  toss  to  coat. Turn off t he  heat.
  • Add ½ C of  the   onion and  mix  in with  the beans.  Level the  top and  spread  the  remaining  onions  evenly on top .  
  • Transfer to the preheated oven and bake for 15 minutes,  or until warmed through and bubbly and slightly browned on top. 
    Serve immediately (Careful, the pan  will be hot ).


  • Check the blog if you want to make crispy onions fresh .
  • Use home made or store-bought  vegetable  broth  or  just  use  water.
  • Instead of  almond  milk  use coconut  milk or  other  milk   substitutes   as  well.
  • The  largest  calorie  contributor  in this  recipe  is  the  french  fried  onions.


Calories: 180kcal | Carbohydrates: 16.4g | Protein: 2.5g | Fat: 11.2g | Saturated Fat: 3.7g | Sodium: 200mg | Potassium: 61mg | Fiber: 4.2g | Sugar: 2.5g | Calcium: 134mg | Iron: 2mg

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Saturday 7th of November 2020

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