You’ll never believe how rich and incredibly delicious this vegan Green Bean Casserole is. Made with fresh green beans, homemade cashew cream of mushroom soup, and crunchy sourdough croutons, it’s sure to be a star amongst your holiday spread.

Why You’ll Love this Vegan Green Bean Casserole

No Thanksgiving spread is complete with an epic green bean casserole.

This one boasts all the rich, creamy character of the classic with a few discretely healthy swaps. It’s also make-ahead friendly, and made with fresh ingredients.

This vegan green bean casserole uses a dairy free cream of mushroom soup (made of cashews!), which is incredibly delicious. It’s rich and savory with quintessential herby character and a hint of warm spice.

The casserole is crowned with golden, crunchy sourdough croutons, which create a fantastic texture contrast.

Truly, no one will be able to tell this a healthier, vegan version of the classic. In fact, everyone will applaud your homemade efforts as they go in for seconds!

And if you’re on the hunt for more fabulous holiday side dish recipes, check out this epic list of Thanksgiving Side Dishes.

The Ingredients

• Green Beans: Using fresh green beans ensures a crisp, snappy texture that will keep you coming back for more. It’s best if the green beans are halved, which you can easily do by snapping them in half with your hands.
• Mushrooms: One full pound of cremini (baby bella) mushrooms creates the base of the dairy free cream of mushroom soup. They also add meaty heft and umami goodness to the casserole. If you prefer more savory flavor, use half cremini and half shiitake mushrooms. 
• Aromatics: Yellow onion and fresh garlic form the aromatic foundation of this casserole. Alternatively, you can use shallots.
• Herbs: Fresh thyme and bay leaves give the casserole a fresh lift and earthy backbone. Adding bay leaves to the broth mixture infuses it with subtle hints of black pepper and pine, lending more complexity.
• Broth: If making the casserole vegan, use vegetable broth. Though if your only concern is making it dairy free, feel free to use chicken or turkey broth instead.
• Nutmeg: For a hint of warm, nutty spice. Feel free to use freshly grated or ground nutmeg.
• Cashews: Raw cashews create a knockout cream of mushroom sauce without the heft and saturated fat of heavy cream. The key is to let the cashews soak in the hot broth mixture for at least 30 minutes to help them soften. (Cashews are also the star ingredient in this Spaghetti Squash Alfredo!)
• Vinegar: Sherry vinegar adds brightness and acidity to the soup mixture.
• Sourdough Bread: In lieu of a classic French onion topping, this casserole gets a major upgrade with sourdough croutons. It’s best to use a loaf of day-old sourdough, which will create crunchier cubes when baked. If making the casserole gluten free, use your favorite gluten free bread instead. (I also use sourdough as the topping in this amazing Butternut Squash Casserole.)

Step-by-Step Instructions

Step 1: Soak Cashews. In a small saucepan, add vegetable broth and bay leaves; bring mixture to a boil. Add the cashews and remove pan from heat. Let mixture sit for 30 minutes.

Step 2: Sauté Aromatics. In a large skillet, heat olive oil over medium-high heat. Once hot, add the mushrooms and onions and cook until soft.

Step 3: Stir in garlic, thyme, and nutmeg; cook 1 more minute, until aromatic. Stir in vinegar and season with salt and black pepper; cook 1 to 2 more minutes.

Step 4: Remove bay leaves and transfer broth and cashew mixture to a HIGH POWER blender.

Step 5: Blend mixture on HIGH for about 60 seconds, until it reaches a creamy milk consistency. 

Step 6: Pour blended cashew mixture into the pan with mushrooms and stir to combine.

Step 7: Add green beans to a baking dish and pour cream of mushroom mixture overtop. Gently toss to coat green beans. 

Step 8: Prepare sourdough topping by combining sourdough bread, olive oil, and a pinch of salt in a large bowl. Use your hands to toss bread with oil, making sure every piece is well-coated.

Step 9: Scatter sourdough bread over green bean casserole. 

Step 10: Bake at 425ºF for 20 to 25 minutes, until the croutons are golden and casserole is bubbly. Remove from oven and let sit 5 to 10 minutes before serving.

Recipe Variations

• Add Caramelized Onions. Caramelized onions or shallots add amazing sweetness and umami to this casserole. Caramelize the onions beforehand and add stir them into the mushroom mixture after sautéing.
• Make Cheesy. Add grated Gruyère, Parmesan, or your favorite brand of vegan mozzarella for a cheesy, rich topping.
• Add French Fried Onions. Either replace or combine them with the sourdough croutons for classic crunch and nostalgia.
• Make Gluten Free. Use gluten free bread cubes or crushed potato chips as a topping substitute.

Ways to Serve

• Holiday Side Dish: This casserole pairs beautifully with roasted turkey, honey ham, or vegan meatloaf.
• Weekday Comfort Meal: Serve it alongside a hearty grain or your protein of choice for a cozy, nourishing dinner.
• Vegetarian Entree: This casserole is hearty enough to stand alone as a satisfying main course. Especially when served with Mashed Sweet Potatoes or a Roasted Veggie Lentil Salad.
• Potluck Crowd Pleaser: Since this vegan green bean casserole travels well and reheats like a dream, it’s perfect for Friendsgiving or holiday potlucks.

Make Ahead and Storage Tips:

• Make-Ahead: The casserole can be assembled up to 1 day ahead. Assemble the without the sourdough croutons, cover, and refrigerate. When ready to bake, remove from fridge at least 1 hour ahead. Add sourdough croutons right before baking, and bake as instructed.
• Store: Transfer leftover vegan green bean casserole to an airtight container and refrigerate for up to 4 days.
• Reheat: To reheat individual portions, the microwave is the quickest, easiest option. If reheating multiple portions, transfer to an 8×8 inch baking dish and reheat in a 350ºF oven until warm. If necessary, add a splash of broth to help rehydrate the sauce.

More Vegan Side Dish Recipes

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Roasted Cauliflower with Maple-Mustard Tahini

If you give this vegan green bean casserole a try, be sure to come back to leave a rating and review. Also, snap a photo and tag #dishingouthealth so I can see your beautiful creations! Follow along on Pinterest and Facebook for the latest recipes.