Vegan Green Bean Casserole
A creamy, dairy-free vegan green bean casserole made with fresh green beans, a coconut milk mushroom sauce, and a crunchy fried onion topping. Make-ahead friendly and perfect for Thanksgiving!
Ingredients
Beans & Sauce
- 1 tbsp Sea Salt, for blanching green beans
- 36 oz Fresh Green Beans, 3 12oz bags
- 3 tbsp Vegan Butter
- 16 oz White Mushrooms, sliced, 2 8oz boxes
- 3 Garlic Cloves, minced
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ¼ cup All-Purpose Flour
- 1 ½ cups Vegetable Broth
- 1 13.5oz Can Full-Fat Coconut Milk, or 1 1/2 cups
Topping
- 4-5 slices Sourdough Bread, cubed
- 2 tbsp Vegan Butter
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- 6 oz Fried Onions
Instructions
Make the Sauce
- Melt the butter in a large pot over medium-high heat. Add the mushrooms, garlic, salt, and pepper. Cook until the mushrooms release their liquid and it fully evaporates, about 25–30 minutes.
- Stir in the flour and cook 1 minute.
- Slowly pour in the vegetable broth while stirring. Bring to a simmer.
- Stir in the coconut milk, reduce heat to low, and cook until the sauce is thickened and reduced, around 12 minutes. Taste and adjust seasoning.
Blanch the Beans
- Heat oven to 400°F.
- Fill a large bowl with ice water.
- Bring 4 quarts of water to a boil. Add the salt and all 36 oz green beans. Cook until bright green and crisp-tender, about 6 minutes.
- Drain and immediately plunge into the ice water.
- Spread the beans on paper towels to dry completely.
Make the Topping
- Pulse the sourdough cubes, butter, salt, and pepper in a food processor until coarse crumbs form.
- Transfer to a bowl and mix in the fried onions.
Combine & Bake
- Stir the green beans into the sauce until fully coated.
- Transfer to an 11×14-inch baking dish. The dimensions don't need to be exact so long as it can hold 4 quarts.
- Sprinkle the topping evenly over the surface.
- Bake until the sauce is bubbling around the edges and the topping is golden brown, about 15 minutes.