Description

This Creamy Vegan Green Bean Casserole is a luscious, comforting dish perfect for gatherings or a wholesome weeknight dinner. Made with tender green beans, a rich and smooth vegan béchamel sauce enhanced with vegan sour cream, and topped with non-dairy cheese and crispy fried onions, this casserole offers familiar flavors in a completely plant-based, dairy-free format that everyone will love.

Ingredients

Scale

Vegetables

1 medium Yellow Onion (Substitute with shallots for a sweeter profile)
4 cups Green Beans (fresh or frozen, thawed and drained if frozen)

Sauce

3 tbsp Vegan Butter (or olive oil for a lighter option)
1/4 cup All-Purpose Flour (use gluten-free flour for gluten-free version)
1 tsp Salt (adjust to taste, garlic powder optional)
2 cups Unsweetened Almond Milk (or soy milk, oat milk)
1 cup Vegan Sour Cream (coconut cream can be used as a substitute)

Toppings

1 cup Non-Dairy Swiss Cheese (vegan-certified)
1 cup Fried Onions (store-bought or homemade)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the casserole.
Sauté Onions: In a medium saucepan, melt the vegan butter over low heat. Add the diced yellow onion and sauté until the onions are soft and translucent, about 5 to 7 minutes, which develops a sweet and savory base flavor.
Create Roux: Stir in the all-purpose flour and salt to form a smooth paste (roux). Cook this mixture for about one minute to eliminate the raw flour taste and start thickening.
Add Milk Gradually: Slowly whisk in the unsweetened almond milk while continuously stirring. Cook the sauce until it begins to bubble and thickens, which usually takes about 3 to 5 minutes, forming a creamy béchamel base.
Combine Sour Cream and Green Beans: Remove the saucepan from heat and whisk in the vegan sour cream to add richness. Gently fold in the drained green beans, ensuring they are evenly coated with the creamy sauce.
Assemble Casserole: Grease a casserole dish lightly. Layer one-third of the green bean mixture evenly, then sprinkle half of the non-dairy Swiss cheese on top. Repeat this layering once more with another third of the green beans and the remaining cheese, finishing with the remaining green bean mixture on top.
Bake: Place the casserole dish into the preheated oven and bake for 20 minutes or until the top is bubbly, golden brown, and slightly crispy. Remove from the oven.
Add Fried Onions: Sprinkle the fried onions evenly over the baked casserole for a crunchy, flavorful topping. Optionally, return to the oven for an additional 5 minutes to crisp the onions if desired.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Frozen green beans should be fully thawed and drained before using to prevent excess water in the casserole.
Adjust salt to taste and consider adding garlic powder or nutritional yeast for extra savory depth.
Use homemade fried onions for a fresher and less processed topping option if preferred.
This casserole can be prepared a day in advance and baked right before serving to save time.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven to preserve texture.