Vegan Green Bean Casserole Recipe (2024)

This was a hit! I used almond milk, and I will say I kept it on much longer than recommended, otherwise it would have been soupy. I simmered it for maybe 15 min or so and it came out perfect.

I made this recipe using whole cow milk and the sauce set up perfectly using the cooking times suggested in the recipe. I forgot to add salt to the bean-cooking water but feel it didn't make a difference. The finished product was popular with all!

This was very easy to pull together and turned out great. I didn’t grow up on green bean casserole, but my partner did, and he said this tasted just like he remembered.

Pretty solid recipe and comes together quickly, especially since I used bags of frozen beans in place of the boiled ones. Cream of mushroom soup is hard to get here so I’ve been looking for an alternative and this one worked great.Other notes:Just 2 cups of plant milk was not enough to cover everything - I threw in another ¼ or ⅓ cup.A couple tablespoons of nutritional yeast, or maybe a handful of vegan cheddar if you’ve got it, would definitely help. But it’s a solid recipe as is.

I would not recommend soy milk. Even unsweetened, soy milk has a natural sweetness and is cloying. Also, 2 tsp of salt is way too much. I’d recommend cutting that in half.

Soooo good. Made with Oatly Oat Milk, and otherwise basically exactly as written. I threw in a few dashes of soy sauce and red pepper flakes. It was definitely NOT too sweet (as other reviewers have noted). 10/10.

Very tasty! I used Oat milk instead of the other options. Next time I would serve this on top of cooked rice to make it a complete vegan meal. Also, I would cut the salt in half and only use one teaspoon of salt. The fried onions are salty enough. I’ll definitely make this again.

It takes longer than 4-5 minutes for the sauce to thicken, and it was still a bit too liquidy after baking.

I used oat milk and the cook time was perfect. It was very tasty and my vegan friends were very happy with it.

Mine was a little soupy. I had to add some cornstarch. But the flavor of this recipe is really good. I used the NYT make-ahead mushroom gravy route

I subbed out canned French style free beans and mushrooms for the fresh to mimic the 70s style green bean casserole that I LOVE, and it turned out great!!

Can this be made ahead?

This was the only 5-star green bean casserole recipe so I made this but with dairy butter and heavy whipping cream—was superb for Thanksgiving. I like keeping the green beans on the crispy side, aka not over-boiling them.

Great recipe. Used full fat milk and real butter - after all it was Thanksgiving!

Didn't work for me with plant based milk. It was grainy and odd.

How can this be called vegan with butter as an ingredient?

Cook down sauce longer to avoid soupiness.Reduce salt by 1/2.

I made this with "Oatly" full-fat oat milk and it was fantastic. I did steam the beans rather than boil them; if you do that too be sure to fully cook them because my beans were a bit too crisp. I also added a little McCormick Umami seasoning. I will be making this again!

Can you make this without the fried onions just on the stove top or do you still have to bake it?

Can this be made in advance?

How can this be made in advance?

Very tasty! I used Oat milk instead of the other options. Next time I would serve this on top of cooked rice to make it a complete vegan meal. Also, I would cut the salt in half and only use one teaspoon of salt. The fried onions are salty enough. I’ll definitely make this again.

This turned out delicious! Made it exactly as written. Used full fat oat milk.

Pretty solid recipe and comes together quickly, especially since I used bags of frozen beans in place of the boiled ones. Cream of mushroom soup is hard to get here so I’ve been looking for an alternative and this one worked great.Other notes:Just 2 cups of plant milk was not enough to cover everything - I threw in another ¼ or ⅓ cup.A couple tablespoons of nutritional yeast, or maybe a handful of vegan cheddar if you’ve got it, would definitely help. But it’s a solid recipe as is.

Mine was a little soupy. I had to add some cornstarch. But the flavor of this recipe is really good. I used the NYT make-ahead mushroom gravy route