Vegan Green Bean Casserole (Creamy, Crunchy, Vegan)

If there’s one Thanksgiving side people sleep on every year, it’s Green Bean Casserole. It never gets the spotlight like stuffing or mashed potatoes, but when it’s made well, it’s unstoppable. This version is completely vegan and dairy free, packed with fresh green beans, coated in a silky mushroom sauce, and finished with the crunchiest fried onion–bread crumb topping. It’s veggie-forward, cozy, and honestly… kind of the star.

If you’re here for vegan green bean casserole, dairy free green bean casserole, or how to make green bean casserole with fresh green beans from scratch, this recipe covers all of it. It’s simple, classic, and perfect for both Thanksgiving and Christmas.

Three of My Favorite Thanksgiving Sides:​

Why This Green Bean Casserole Is Worth Making

Most people think of the canned-soup version, but this fresh green bean casserole is a different level.

• The sauce is creamy and rich thanks to full-fat coconut milk.
• The mushrooms cook down until they’re deep and savory.
• The fried onion + sourdough topping gives you that perfect crunchy finish.
• It uses fresh green beans instead of canned, so the texture stays crisp and bright.

It still tastes nostalgic, just elevated.

Can You Freeze Green Bean Casserole?

Yes. This casserole freezes surprisingly well. Assemble it fully without the topping, wrap it tightly, and freeze for up to 2 months. Add the topping right before baking so it stays crisp.

How Long to Cook Green Bean Casserole

This one bakes at 400°F for about 15 minutes, just until the sauce bubbles and the topping turns golden. Everything inside is already cooked, so the bake is really just to crisp things up.

How to Make Green Bean Casserole With Fresh Green Beans

Using fresh green beans instead of canned gives this casserole way more flavor and texture. Here’s how to do it properly:

1. Trim the beans. Snap or cut off the ends so they cook evenly.

2. Blanch them in salted water. Bring a big pot of salted water to a boil and cook the green beans until bright green and crisp-tender. This usually takes about 6 minutes.

3. Shock them in ice water. Transfer the beans straight into a bowl of ice water to stop the cooking and keep them vibrant.

4. Dry very well. This step matters. If they’re wet, the sauce slides off instead of clinging.

5. Add to your casserole base. Once dry, stir them directly into the creamy mushroom sauce before baking.

This method gives you the best flavor, the best texture, and the freshest tasting fresh green bean casserole without any mushiness.

Tips for the Best Vegan Green Bean Casserole

• Don’t rush the mushrooms. The deeper they brown, the more flavor you get.
• Dry your green beans after blanching so the sauce sticks.
• Coconut milk makes the creamiest dairy-free base. You won’t taste coconut.
• The topping gets extra crisp if you scatter it lightly instead of packing it down.

{If you like this recipe you’ll love my GARLIC MASHED POTATOES and my TINI’S MAC AND CHEESE.}