Vegan Green Bean Casserole Recipe

Happy Mushroom Monday!

I can't tell you how happy I'm am to share this recipe with you today! One of my hands down all time favorite Holiday sides is green bean casserole. If I could just eat that for Thanksgiving or Christmas dinner I would. Seriously. But, I haven't had it for years because it typically has dairy and a lot of unhealthy things I try to avoid. I've searched for alternatives but for me, none of them nailed it on the head. 

After creating this recipe, I finally felt like it had that true 'traditional' green bean casserole taste. And I'm not going to lie, I jumped up and down and told everyone I knew how excited I was to finally have green bean casserole back in my life! HA! :) 

With this recipe, no heavy cream or dairy of any kind was used. The secret weapon--cashews! When used in a high speed blender, they become smooth and rich just like a heavy cream but WAY healthier. Caramelized onions give a sweet flavor and the mushroom "bacon" bits on top give the crunchy texture we all love from green bean casserole. Using frozen green beans and starting the mushroom soup from scratch gives this dish a fresher and more homemade taste. After trying this recipe, you'll never want to make it with the canned mushroom soup again! 

Let's get started!

Vegan Green Bean Casserole Recipe
Vegan Green Bean Casserole Recipe
Vegan Green Bean Casserole Recipe

Vegan Green Bean Casserole Recipe

Serves 8-10

Casserole Ingredients:

  • 8 ounces white button mushrooms (cleaned and diced)
  • 1 onion (diced)
  • 1 Tablespoon olive oil
  • 1 ½ raw cashews
  • 2 ½ cups water
  • 1 Tablespoon lemon juice
  • 2 teaspoons sea salt
  • ¼ teaspoon black pepper
  • ¼ cup nutritional yeast
  • 2 cloves garlic (crushed)
  • 24 ounces frozen green beans (thawed)

Casserole Instructions:

  1. Preheat oven to 400 °F.
  2. In a large skillet, heat onion and olive oil over medium high heat. Cook for 10-12 minutes or until caramelized.
  3. Add in diced mushrooms and cook for an additional 5-8 minutes or until mushrooms are tender. Set aside.
  4. While mushrooms and onions are cooking, in a high speed blender combine cashews, water, lemon juice, salt, pepper, nutritional yeast, and garlic. Blend on high until completely smooth.
  5. In an oven-safe 9x11 inch dish combine thawed green beans and cooked mushroom and onion mixture until evenly distributed. 
  6. Pour the cashew sauce over the green beans and mushrooms mixture to coat evenly.
  7. Bake in the oven for 35-45 minutes or until casserole is golden brown on top and the green beans are tender.
  8. Sprinkle mushroom bacon before serving. Serve warm.

Mushroom Bacon Ingredients:

  • 8 ounces white button mushrooms (cleaned and diced)
  • 2 Tablespoons soy sauce
  • 1 teaspoon liquid smoke

Mushroom Bacon Instructions:

  1. In a small bowl, combine mushrooms, soy sauce, and liquid smoke.
  2. Spread evenly on a pan, bake at 400 °F for 15 minutes or until crispy (I baked the mushrooms the same time as the casserole to save time!).
  3. Remove from oven and let cool. Sprinkle on baked casserole before serving.
Vegan Green Bean Casserole Recipe

I can't wait to hear what you think of this, I hope you will love it as much as we did! The consensus around the table after making this recipe was--let's have this again--TOMORROW! This is sure to be a family favorite for your house as well <3

With Health and Happiness,

Nickole