Vegan Green Bean Casserole with Garlic Cream Sauce
Creamy, crunchy, and loaded with flavor, this dairy-free green bean casserole makes the perfect addition to your Thanksgiving table. Made completely from scratch with plant-based ingredients, this vegan green bean casserole is sure to hit the spot.
Rich, creamy, and oh so delicious aren’t usually the words I associate with a vegetable dish, yet here I am proudly proclaiming this dairy-free green bean casserole to be nothing but rich, creamy, and oh so delicious.
Made with fresh green beans, a decadent garlic cream sauce, and topped with seasoned breadcrumbs this made from scratch green bean casserole is a flavor explosion you will be grateful you tried this holiday season.
Why We Love This Green Bean Casserole with No Dairy
I am team sides when it comes to Thanksgiving. Skip the turkey and give me the carbs. Here are just a few reasons why this vegan green bean casserole is top of my sides list each year.
- The garlic cream sauce. This flavorful sauce replaces the need for any canned/condensed soups and truly packs in the flavor.
- Dairy-free. All of the ingredients are plant-based and dairy-free making it a great recipe for a variety of diets.
- Uses fresh green beans. No mushy or watered down beans in this casserole. These crisp, fresh green beans add a delightful pop of color and fresh flavor to the dish.
Dairy-Free Changes to Green Bean Casserole
This dish is entirely plant-based and made with easy to find ingredients. Some of the ingredients I have used can be subbed with other ingredients and I have listed a few of those here.
- Plant-Based Butter– The base of the garlic cream sauce is made with vegan butter. You can swap it out for olive oil but it won’t be as creamy of a flavor.
- Non-Dairy Heavy Cream– I used Country Crock’s heavy cream alternative to make the sauce a little extra rich. I have made this garlic cream sauce a number of times using full fat coconut milk and unsweetened oat milk if you don’t have access to a heavy cream alternative.
- Bread Crumbs– For this dish I sprinkled Panko bread crumbs on top, be sure to check the bread crumbs you select to ensure they are dairy-free.
How to Make Vegan Green Bean Casserole from Scratch
Ingredients You’ll Need
- Fresh Green Beans– Trim the edges and rinse before beginning to cook.
- Onion– About half an onion diced.
- Garlic– Fresh garlic minced or grated.
- Plant-based Butter– Used to make the base of the garlic cream sauce.
- Flour– All purpose flour thickens the garlic cream sauce.
- Salt + Pepper– Seasons the sauce.
- Liquids– A plant based heavy cream and vegetable broth add some juice to the garlic cream sauce.
- Seasoned bread crumbs– A mix of Panko breadcrumbs, garlic powder, and parsley are used to top the casserole.
Step-by-Step Directions for Vegan Green Bean Casserole
- Preheat the oven to 375°F and bring a large pot of water to boil.
- Cook green beans: Once boiling, add fresh green beans and cook for about 5 minutes or until the green beans are bright green and floating on top.
- Ice beans: Transfer the green beans into an ice bath and set aside.
- Begin sauce: In a large sauce pan, melt vegan butter.
- Soften onion: Once melted, add diced onion and cook to soften, about 3 minutes.
- Next add garlic and cook for about 30 seconds or until the garlic is fragrant.
- Make roux: Whisk in flour and cook until golden brown.
- Add liquids: Next whisk in heavy cream and vegetable broth. Bring to a boil and cook until reduced, I cooked it down for about 10 minutes.
- Season with salt and pepper.
- Drain green beans and place in a baking dish.
- Pour garlic cream sauce on top and stir to coat the green beans in the sauce.
- Top the casserole: Sprinkle seasoned breadcrumb mixture over the green bean casserole.
- Bake in the preheated oven for about 20 minutes. Then switch the oven to broil and cook 2 minutes to get a crisp brown on top.
Helpful Kitchen Tools
When you are ready to make this delicious vegan garlic green bean casserole from scratch, here are a few kitchen tools you might find helpful along the way.
- Whisk– Used to whisk the flour into the melted butter.
- Microplane– Great for grating the garlic cloves.
- Baking Dish– A medium sized dish works well for this recipe.
Vegan Side Dishes for the Holidays
Make it a full holiday meal with some of these vegan versions of Holiday Classics!
- Vegan Creamed Corn
- Twice Baked Potatoes
- Maple Sweet Potato Casserole
- 45-Minute Dinner Rolls
- Vegan Twice Baked Sweet Potatoes
- Vegan Holiday Cheese Ball
Make Ahead Tips
Meal prep and planning are already bonkers enough, add in a Thanksgiving menu and you’re sure to be feeling the heat. If you are looking to make this recipe in advance, here are some tips for saving you time on the big day.
Can you make this vegan green bean casserole in advance?
Absolutely! If you want to prep this in advance I would suggest following the recipe as stated until just before you bake. I would suggest making this at most 1-2 days in advance.
To make in advance, simply cook the green beans, make the garlic cream sauce, and toss them together in a casserole dish. Cover and store in the fridge until you are ready to cook.
When you are ready to bake, preheat the oven to 375°F and sprinkle the breadcrumb mixture on top before baking and broiling to a perfect finish.
Storing and Reheating Leftover Dairy-Free Green Bean Casserole
If you have leftovers of this creamy garlic green bean casserole here are some tips for storing and reheating.
- Storing– Place the leftover casserole in an air-tight storage container in the refrigerator for up to 3 days.
- Reheating– Scoop out the desired amount and heat in 30 second intervals in the microwave until warmed through to your desired level of heat.
More Garlic Cream Based Recipes
If you are looking for more recipes with this irresistible garlic cream sauce, here are some of my favorites!
If you tried this Vegan Green Bean Casserole recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Vegan Green Bean Casserole
Fresh green beans smothered in a vegan garlic cream sauce and topped with seasoned breadcrumbs make up this delicious and dairy-free green bean casserole recipe.
Ingredients
- 1 pound Fresh Green Beans trimmed and washed
- ¼ cup Plant-Based Butter
- ½ Onion diced
- 4 cloves Garlic minced or microplaned
- 2 Tablespoons Flour
- ½ cup Heavy Cream Alternative
- ½ cup Vegetable Broth
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ cup Panko Bread Crumbs
- ¼ teaspoon Garlic Powder
- 1 teaspoon Dried Parsley
Instructions
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Preheat the oven to 375°F and bring a large pot of water to boil.
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Once boiling, add 1 pound fresh green beans and cook for about 5 minutes or until the green beans are bright green and floating on top.
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Transfer the green beans into an ice bath and set aside.
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In a large sauce pan, melt ¼ cup vegan butter.
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Once melted, add diced onion and cook to soften, about 3 minutes.
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Next add 4 cloves minced or microplaned garlic and cook for about 30 seconds or until the garlic is fragrant.
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Whisk in 2 Tablespoons flour and cook until golden brown.
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Next whisk in ½ cup heavy cream alternative and ½ cup vegetable broth. Bring to a boil and cook until reduced, I cooked it down for about 10 minutes.
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Season with 1 teaspoon salt and ½ teaspoon pepper.
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Drain green beans and place in a baking dish.
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Pour garlic cream sauce on top and stir to coat the green beans in the sauce.
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Sprinkle seasoned bread crumb mixture (½ cup bread crumbs, ¼ teaspoon garlic powder, 1 teaspoon dried parsley) over the green bean casserole.
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Bake in the preheated oven for about 20 minutes. Then switch the oven to broil and cook 2 minutes to get a crisp brown on top.
Recipe Notes
To make in advance, simply cook the green beans, make the garlic cream sauce, and toss them together in a casserole dish. Cover and store in the fridge until you are ready to cook. (1-2 days in advance at most)
When you are ready to bake, preheat the oven to 375°F and sprinkle the breadcrumb mixture on top before baking and broiling to a perfect finish.
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