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Vegan Green Bean Casserole (Healthy with No Canned Soup)

This healthy vegan green bean casserole recipe is creamy and flavourful, without using canned soup! It makes for the perfect gluten free vegetable side dish.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 310kcal


  • 1.5 lb. green beans trimmed and blanched
  • 2 tbsp. butter or vegan butter
  • 1 cup minced onion
  • 4 cloves minced garlic
  • 8 oz. cremini mushrooms sliced or chopped
  • 2 tsp. dried thyme
  • 1 tsp. black pepper
  • 1/2 tsp salt
  • 1/2 tsp. garlic powder
  • 1 cup almond milk I used a full-fat almond milk from Elmhurst1925
  • 1 cup vegetable broth
  • 1 tbsp. Gluten-Free flour
  • 2.5 tsp. lemon juice
  • 2 tbsp. coconut aminos I used Big Tree Farms brand
  • 1 tbsp. tahini paste
  • 3 cups or more Gluten-Free Crispy Onions (I used Whole Foods brand)


  • Preheat your oven to 375 degrees Fahrenheit. Heat a large pot of water over medium heat on your stovetop. Once boiling, add the green beans and blanch them for a few minutes so they are tender but still crisp. Remove the green beans from the water and run them under hot water to stop them from continuing to cook.
  • Heat your butter in a large skillet over medium heat. Once hot, add the onion. Saute for 5-7 minutes or until very soft. Add the garlic and stir until fragrant. Add the mushrooms and half of the thyme, pepper, salt and garlic powder. Stir for a few minutes until the mushrooms are tender.
  • Make a slurry with ¼ cup of the vegetable broth and the flour.
  • Pour the remaining vegetable broth into the skillet along with the almond milk, lemon juice, coconut aminos and tahini and stir. Once the mixture begins to bubble, add the slurry to the pan. Stir until the sauce thickens.
  • Add the blanched and drained green beans to the pan and coat the green beans in the sauce. Remove the pan from the heat. The sauce should be the consistency of a thick cream sauce. If the mixture is too thin, heat it over the stovetop for a little longer until it thickens. If it is too thick, add a little more broth.
  • Pour the green bean mixture into a 9”x13” baking dish. Top with crispy onions.
  • Bake in a 375 degree oven for 25-30 minutes until the onions are browned and the sauce is bubbly. Allow the casserole to rest for 10 minutes before eating.


  • We used gluten-free crispy onions from Whole Foods but you can also make your own!
  • Feel free to use your favorite milk for this recipe. I used a full-fat dairy-free almond milk which helped it be super creamy. If you don’t have access to a milk like this or don’t want to make your own, you can combine any store-bought unsweetened almond milk with a little coconut milk.
  • The Big Tree Farms brand coconut aminos is thick and flavorful. If you are using a thinner coconut aminos from a brand like Coconut Secret or Trader Joes, you can use 3 or even more tablespoons. You can also swap out the coconut aminos for a low-sodium gluten-free tamari. If you do this, use a bit less salt than the recipe calls for and adjust salt to taste.


Calories: 310kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 11mg | Sodium: 797mg | Potassium: 491mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1051IU | Vitamin C: 18mg | Calcium: 147mg | Iron: 4mg