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Vegan Green Bean Casserole

This green bean casserole recipe is from scratch, from beginning to end. From the creamy cashew and mushroom soup to the crispy fried onions, this is the perfect casserole for a vegan Thanksgiving, or when you just want to offer a healthy side dish.
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Total Time 1 hour 15 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For cashew cream of mushroom soup
  • 1 1/2 cups Raw cashews Soaked for 4 hours or boiled for 5 minutes
  • 2 cups Vegetable broth
  • 2 tbsp Nutritional yeast
  • 1/2 tbsp Lemon juice
  • 1 tbsp Soy sauce Swap for gluten-free soy sauce, if necessary
  • 1 tsp Salt Or more, to taste
  • 1 tsp Black pepper Or more, to taste
For Casserole
  • 1 1/2 lb Green beans
  • 5 cups Mushrooms, sliced I'm using white buttons, but use your favorite mushrooms
  • 2-3 Garlic cloves, minced
  • 1 Small yellow onion, sliced thin
  • 1/2 tbsp Dried rosemary
  • 1/2 tbsp Dried thyme
  • 1/2 tbsp Dried oregano
  • 1 Bay leaf
  • 1 tsp Salt Or more, to taste
  • 1 tsp Black pepper
  • Oil, for sautéing I'm using avocado oil
  • 1 Small yellow onion, sliced thin
  • 1/2 cup All-purpose flour Or cornstarch for gluten free option
  • Oil, for frying I'm using avocado oil

Equipment

  • 1 Dutch oven I'm using a 6-quart
  • 1 Blender
  • 1 Wooden spoon
  • 1 Large skillet
  • 1 Tongs
  • 1 Measuring cups
  • 1 Knife and cutting board

Method
 

  1. Preheat the oven to 350°F
  2. In a large Dutch oven set the heat to medium-high heat and add 2 tablespoons oil, followed by garlic and onion. Sauté for 2-3 minutes.
  3. Add seasonings (thyme, rosemary, oregano, bay leaf, salt, and pepper) followed by mushrooms. Continue sautéing until the onions and mushrooms are caramelized, about 5-7 minutes.
  4. Drain and rinse cashews, then add them to your high-speed blender along with broth, nutritional yeast, lemon juice, soy sauce, salt, pepper, and half of your sautéed mushroom mix (don't forget to remove the bay leaf). Blend until smooth, adding more broth if neccessary.
  5. Turn off the heat on the stovetop and add your blanched and trimmed green beans to the Dutch oven, followed by your soup mixture. Stir to combine everything.
  6. Bake for 30 minutes, or until your green beans are fully cooked.
  7. Remove your green bean casserole from the oven and top it with the fried onions. Bake for another 10 minutes.
For the fried onions
  1. In a large bowl, toss your sliced onion in the all-purpose flour.
  2. In a large skillet over medium heat, add 1" of oil. When the oil is simmering, carefully add your flour-coated onions to the skillet.
  3. In batches, add your flour-coated onions to the skillet, careful not to overcrowd the pan. Let fry on one side until golden brown, about 2-3 minutes, then flip and fry the other side.
  4. While frying, line a plate with paper towels. Once the onions are done frying, move them to the paper-towel-lined plate and continue until all of the onions have been fried.