Description
This Creamy Vegan Green Bean Casserole is a delicious, dairy-free twist on the classic holiday favorite. Featuring tender green beans enveloped in a rich, velvety sauce made from vegan butter, almond milk, and vegan sour cream, and topped with melted non-dairy Swiss cheese and crispy fried onions, this casserole is perfect for vegans and anyone looking for a comforting plant-based side dish. Ready in just 45 minutes, it’s an easy and crowd-pleasing recipe ideal for weeknight dinners or festive gatherings.
Ingredients
Scale
Vegetables
- 4 cups Green Beans (fresh or thawed if frozen)
- 1 medium Yellow Onion (substitute with shallots for a sweeter profile)
Sauce and Seasoning
- 3 tbsp Vegan Butter (or olive oil for a lighter option)
- 1/4 cup All-Purpose Flour (use gluten-free flour if needed)
- 1 tsp Salt (adjust to taste, optionally add garlic powder)
- 2 cups Unsweetened Almond Milk (alternative: soy or oat milk)
- 1 cup Vegan Sour Cream (can substitute with coconut cream)
Toppings
- 1 cup Non-Dairy Swiss Cheese (vegan certified)
- 1 cup Fried Onions (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- Sauté Onions: In a medium saucepan, melt the vegan butter over low heat. Add the diced yellow onion and sauté gently until soft and translucent, roughly 5 to 7 minutes, releasing their sweetness.
- Make Roux: Stir in the all-purpose flour and salt to the onions to form a smooth paste (roux). Cook this mixture for another minute to remove the raw flour taste.
- Add Almond Milk: Gradually pour in the unsweetened almond milk while continuously stirring. Continue cooking until the sauce bubbles and thickens, about 3 to 5 minutes, forming a creamy base.
- Finish Sauce: Remove the saucepan from heat and whisk in the vegan sour cream until fully incorporated, creating a luxuriously smooth sauce.
- Combine with Green Beans: Fold the drained green beans into the creamy sauce, ensuring an even coating without breaking the beans.
- Assemble Casserole: Grease a casserole dish lightly. Layer one-third of the green bean mixture and then sprinkle half of the non-dairy Swiss cheese on top. Repeat layering with the remaining green bean mixture and cheese.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- Add Fried Onions: Remove from oven and sprinkle the fried onions evenly over the top. Serve hot for best flavor and texture.
Notes
- To make this gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For a lighter version, use olive oil instead of vegan butter.
- Shallots can be used in place of onions for a sweeter flavor.
- Ensure frozen green beans are fully thawed and well-drained to avoid excess moisture in the casserole.
- You can make your own fried onions by thinly slicing onions and frying them in oil until crispy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven to maintain the crispy topping.
