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Looking for a Healthy, Vegan Green Bean Casserole to enjoy on Thanksgiving and other special days? We’ve created this ultra creamy whole foods version of the classic green bean casserole. It tastes so decadent that you’ll never guess it’s Vegan and Gluten-free!


Vegan Green Bean Casserole



 SERVES: 8 (easily doubles or triples!)


  • 3/4 cup raw cashews, soaked for 30 minutes or overnight
  • 3/4 cup unsweetened almond milk
  • 4 medium onions, divided
  • 3 tbsp flour (use gluten-free oat flour, if desired)
  • 4 tbsp whole grain bread crumbs (use gluten-free bread crumbs for gluten-free)
  • 2¼ tsp salt (divided)
  • 2 lbs green beans, frozen or fresh, cut into bite-sized pieces
  • 1 tbsp coconut oil (or olive  oil)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 16 oz  mushrooms, chopped
  • 1/8 tsp ground nutmeg
  • 1 tbsp soy sauce (use tamari for gluten-free)
  • ¼ cup dry white wine (optional, but it does add flavor)
  • Freshly ground black pepper, to taste


  1. Drain Cashews.
  2. Blend soaked cashews with almond milk in a blender or food processor until completely smooth and creamy. Set aside.
  3. Preheat oven to 475F.
  4. Thinly slice two of the onions, setting aside the other onion for later. Combined sliced onions with bread crumbs, flour and ¾ tsp salt in a large bowl, tossing to combine. Separate each individual onion piece. Spread onions in an even layer on a baking sheet sprayed with cooking spray or lined with a parchment paper . Spray once again with cooking spray. Bake for 20-25 minutes, tossing halfway through. However, watch carefully to make sure they don’t burn towards the end of cooking. Once onions are done, remove from oven and lower oven heat to 350F for casserole.
  5. Boil or steam green beans until softened, about 5 minutes if boiling.
  6. Drain and run cold water over green beans to stop cooking. Set aside.
  7. In a large skillet, heat coconut oil over medium heat.
  8. Chop remaining onion.
  9. Add to pan and cook for about five minutes before adding garlic and mushrooms. Cook for another ten minutes, stirring often.
  10. Add nutmeg, soy sauce, white wine, 1½ tsp salt, and pepper.
  11. Simmer for about five minutes.
  12. Stir in cashew cream and ¼ of the baked onions. Stir in cooked green beans.
  13. Spread mixture into a large casserole dish. Top with remaining baked onions.
  14. Bake at 350F for 20 minutes. Serve hot!


Creating this dish a day ahead saves time when creating that special meal. Make the sauce and the green beans. Store in your refrigerator in separate containers. To complete the dish, bake the onions. Then combine everything per the recipe.

What to serve with your Vegan Green Bean Casserole?

See More Thanksgiving Recipes

History of Green Bean Casserole

Guests did not have a green bean casserole at that first Thanksgiving.

In fact, the casserole dates back only to the 1950’s.

Read about the history here.

<10 Things You Didn’t Know About Green Bean Casserole

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