This delicious vegan green bean casserole is made from scratch and so creamy! It’s a favorite of both vegans and carnivores!
- 12 ounces fresh green beans (340 g)
- 1 teaspoon olive oil
- 1/2 large yellow onion, diced
- 1 tablespoon vegan butter
- 1 1/2 cups thinly sliced mushrooms, I used baby Bella
- 1 teaspoon fresh thyme leaves
- 1/4 cup vegan butter
- 1/4 cup flour
- 2 cloves garlic, minced
- 1 teaspoon dijon mustard
- 2 tablespoons nutritional yeast
- 1 1/2 cups plain, plant based milk, I like almond milk
- 1 1/2 cups vegetabe broth
- 1 cup crispy fried onions, or more if you like
- Salt and pepper
- Bring a large pot of salted water to a boil and add in your green beans. Let cook for about 3 minutes and then remove and immediately place in a bowl of salted ice water. Set aside until ready to use.
- Heat a large skillet over medium heat and add olive oil and onion. Cook for 2 minutes and then add 1 tablespoon butter, mushrooms, thyme and a pinch of salt and pepper. Cook until mushrooms are browned, about 10 minutes.
- In a large pot add 1/4 cup butter and the garlic. Let butter melt and then add the flour, mustard and nutritional yeast and stir until a thick paste has formed. Pour in the milk and veggie broth, stir and let cook until a thick sauce has formed, stirring occasionally, about 20 minutes. Season with salt and pepper to taste.
- Pre-heat oven to 400 degrees F. Add the green beans and mushrooms to the soup mixture and stir everything together. Pour into an oven safe dish and cover with aluminum foil. Bake until green beans have cooked through, about 20 minutes. Uncover and add the fried onions and bake for another 3-5 minutes, until onions are browned. Serve immediately or keep warm until ready to serve.