This Easy Vegan Green Bean Casserole is the BEST from-scratch traditional green bean casserole you’ll ever taste! There’s no canned soup and no dairy in this classic Thanksgiving or Christmas side dish!
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Happy Monday friends! I’m so excited to be sharing this Easy Vegan Green Bean Casserole with you today – our favourite classic green bean casserole with a healthy vegan, dairy-free twist!! It’s the perfect addition to your Thanksgiving or Christmas dinner table, and it’s made FROM SCRATCH with no cream soup!!
The holiday season is the perfect time for fall comfort food dishes like this Easy Vegan Green Bean Casserole, but attending holiday family feasts can be really difficult if you’re following any kind of special diet or deal with food allergies. Almost all the classic holiday dishes are laden with all kinds of food allergens and animal products so I’m always trying to come up with ways to re-create my husband’s favourite holiday dishes, minus the dairy (he has a dairy allergy).
Our favourite ingredient to make dishes like this Easy Vegan Green Bean Casserole dairy-free (and vegan) is the oat cream from Oatly brand (not sponsored, just sharing a product we love!). I’m a purist when in comes to dairy and most dairy-free milk products taste awful to me. Our favourite Oatly Oat Cream behaves just like half and half in recipes and when added to sauces, like in this Vegan Green Bean Casserole, tastes just like real dairy! It contains only unsaturated fat, making it a much healthier and cholesterol-friendly ingredient than dairy cream. It’s become one of my favourite ingredients, and I know you’ll love it too!
Looking for more holiday side dishes? CLICK HERE for all my favourite holiday recipes!
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I hope you love this Easy Vegan Green Bean Casserole as much as we do! Let me know in the comments below, what’s your favourite healthy holiday side dish? I’d love to know!!
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Easy Vegan Green Bean Casserole
This Easy Vegan Green Bean Casserole is the BEST from-scratch classic Thanksgiving or Christmas side dish you'll ever taste! No canned soup and no dairy!
- 2 teaspoons vegan butter
- 6-7 cups canned or frozen cut green beans (if using fresh green beans, blanch in boiling water first)
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 3 cloves garlic, finely minced
- 3/4 teaspoon dried thyme
- 3 tablespoons vegan butter
- 2 tablespoons all purpose flour
- a pinch of ground nutmeg
- salt and black pepper (to taste)
- 1/2 cup dry white wine
- 1 cup oat cream
- 1/2 cup water
- 1 1/2 cups crispy fried onions (the French's brand is free of animal products)
Preheat your oven to 325 degrees Fahrenheit and grease a 9-inch by 9-inch baking dish (or roughly equivalent size) with 2 teaspoons vegan butter.
Add the green beans to the baking dish and set aside.
Heat a large saucepan over medium heat and add the olive oil, onions, garlic, and thyme. Saute until the mixture is fragrant and the onions are very soft.
Add the vegan butter and when it's melted, add the all purpose flour and whisk until the mixture becomes thick.
Add the white wine and continue whisking until the liquid evaporates, about 3 minutes.
Add the oat cream and water and stir to combine.
Turn the heat to low and stir the mixture regularly until a thick sauce forms (this will take a few minutes).
Pour the sauce over the green beans in the baking dish and toss gently, just to make sure the sauce is evenly distributed.
Smooth out the top and sprinkle the crispy fried onions over the top.
Bake at 325 degrees until the sauce is bubbly and the top is golden brown (about 20 minutes).
Feel free to substitute the oat cream with other dairy-free cream (soy or coconut cream works too).
Replace the white wine with vegetable stock, if desired.
For a non-vegan version of this recipe, feel free to use half and half in place of the dairy-free oat cream, and real butter instead of vegan butter.