Healthy Green Bean Casserole
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Healthy green bean casserole made with a creamy mushroom cashew sauce and homemade crispy baked onions on top. Dairy free, vegan and gluten free friendly.
Growing up, green bean casserole was at every single holiday meal and I’m still such a big fan!
Traditional green bean casserole is made with canned cream of mushroom soup and packaged fried onions, but in true EBF fashion, I have upgraded the recipe! No more canned veggies and soup… we’re using fresh green beans and mushrooms, homemade crispy baked onions and a homemade cashew cream sauce to keep this version dairy-free. It’s just as comforting as my healthy sweet potato casserole and perfect for holiday gatherings!
“This recipe is a 12/10! Seriously good. This is probably the best green bean dish I have ever had, so the fact that it is healthy is just an added bonus. This is going to be a Thanksgiving staple from here on out. Just make it. You will not be disappointed”
Why I Love This Green Bean Casserole
- Healthier alternative – It’s a healthier version of a classic holiday staple.
- Dairy-free & vegan – It’s dairy-free, vegan and can easily be made gluten-free!
- No cans – No canned veggies or soup required… we’re only using fresh, real-food ingredients for this recipe!
Ingredients Needed
- yellow onions – instead of using the traditional packaged crispy fried onions we’re coating fresh onions with oat flour and panko bread crumbs and baking to create crispy onions to top the casserole.
- oat flour and panko bread crumbs – to coat the onions before baking and to achieve that crispy “fried” onion texture that we all love!
- cashews – make sure to use raw, unsalted cashews. Instead of using canned cream of mushroom soup we’re soaking and blending.
- almond milk – my go-to milk is unsweetened almond milk, but feel free to use your favorite dairy-free or regular dairy milk if you don’t need this recipe to be vegan.
- fresh green beans – you won’t find canned green beans over here! We’re only using fresh green beans for this recipe and blanching them for a few minutes before baking.
- vegan butter – we’re using vegan butter to sauté the mushrooms.
- mushrooms – a key ingredient for green bean casserole! Baby portobello mushrooms or baby bella mushrooms work perfectly for this recipe.
- garlic – a nice flavor enhancer for the sauce.
- oat flour – to help thicken the sauce. Feel free to use all-purpose flour, cornstarch or arrowroot powder instead if that’s what you have on hand.
- vegetable broth – this is the base liquid for the sauce. I prefer to use low-sodium veggie broth so I can control the saltiness of the dish better.
- tamari or soy sauce – adds nice umami, savory flavor to this sauce.
- nutmeg – just a pinch adds a subtle nutty flavor to this casserole.
How to Make Healthy Green Bean Casserole
Step 1: Add cashews to a bowl and allow them to soak for at least 30 minutes.
Step 2: Combine onions with the Panko bread crumb mixture and bake for about 25 minutes.
Step 3: After boiling green beans, place them in a bowl of ice water to blanch for 5 minutes.
Step 4: Blend soaked cashews with almond milk.
Step 5: Cook mushrooms for a few minutes, then add the cashew cream.
Step 6: Pour sauce in a bowl with green beans and onions. Add the mixture to a baking pan and top with extra crispy onions.
Brittany’s Tip
- Don’t skip blanching: For perfectly tender yet crisp green beans, don’t skip the blanching step. This not only helps to maintain their color but also makes sure that they don’t turn mushy when baked in the casserole.
What to Serve with Green Bean Casserole
This healthy green bean casserole is a staple in our house for Thanksgiving every year! Here are some ideas for what to serve it with:
- Main entree: Lentil loaf or air fryer turkey breast.
- Other sides: Mashed sweet potatoes, wild rice stuffing or cranberry sauce.
- Salads: Roasted butternut squash salad or kale and brussels sprout salad.
- Roasted vegetables: Maple roasted kabocha squash, or roasted carrots.
- Dessert: Healthy sweet potato pie, healthy apple crisp, pecan pie brownies or healthy pumpkin pie.
How to Store Leftovers
- In the fridge: Store any leftovers in an airtight container in the fridge for up to 5 days. This casserole holds up well and tastes great reheated.
- In the freezer: To freeze, assemble the casserole but skip the baking step. Place it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When you’re ready to bake, thaw in the fridge overnight. Freezing is perfect if you want to prep it ahead for the holidays!
- Reheating: Reheat individual portions in the microwave, or warm the entire casserole in the oven at 350°F for 10-15 minutes to bring back that fresh-baked texture. If reheating from frozen, bake at 350°F until fully heated through and golden on top.
Frequently Asked Questions
You can definitely make this healthy green bean casserole ahead of time! To prep in advance, prepare the dish as directed, but don’t bake! When your green bean and mushroom mixture is ready, pour it into a prepared baking dish, cover and store in the fridge. Store your cooked onions in a separate container in the fridge. Don’t top the casserole with the onions until you’re ready to bake, otherwise the onions will get soggy.
I recommend using fresh green beans for the best texture and flavor, but you can use canned green beans in a pinch. Just make sure to drain and rinse them well before using. Keep in mind that canned green beans will be softer than fresh ones.
Absolutely! Feel free to add other vegetables like mushrooms, carrots, or peas to the casserole for added flavor and nutrition.
A soupy casserole can happen if there’s too much moisture in the ingredients. Make sure to thoroughly dry the green beans after washing, and if you’re using frozen green beans, pat them dry after thawing. Also, let the cashew cream sauce thicken slightly before mixing it in, as this will help create a creamy, not watery, texture. Finally, avoid over-baking, as too much time in the oven can sometimes release extra moisture.
More Holiday Side Dishes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Green Bean Casserole
Ingredients
Crispy Baked Onions
Green Beans and Sauce
- ½ cup cashews, soaked
- 1 cup unsweetened almond milk, or milk of choice
- 24 oz fresh green beans, rinsed, trimmed and halved
- 2 Tablespoons vegan butter
- 12 oz baby portobello mushrooms, trimmed and cut into 1/2-inch pieces
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 3 cloves garlic, minced
- ¼ teaspoon ground nutmeg
- 2 Tablespoons oat flour
- 1 cup vegetable broth
- 1 teaspoon low-sodium tamari, or soy sauce
Instructions
- Add cashews to a bowl with water for soaking. Let soak for at least 30 minutes.
- Preheat the oven to 475°F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 25 minutes, tossing every 10 minutes. Once done, remove from the oven and set aside until ready to use. Reduce oven temperature to 375°F.
- While the onions are cooking, prepare your green bean mixture.
- Bring a large pot of water to a boil. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside in large bowl.
- Drain cashews and add to a blender with almond milk. Blend until smooth and creamy and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally for 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and tamari, simmer for 1 minute.
- Decrease the heat to medium-low and add the cashew cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and pour sauce into a large bowl with the green beans and ½ cup of the crispy baked onions. Place green bean mixture into a 8×8 baking dish and top with the remaining crispy baked onions. Place into the oven and bake until bubbly and warm throughout, approximately 15-20 minutes. Remove and serve immediately.
Video
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, assemble the casserole but skip the baking step. Place it in a freezer-safe dish, cover tightly, and freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Hey Brittany. Happy thanksgiving! Can this dish be made ahead waiting prep & add the onions prior to baking? TIA!
Yes! I’m doing that same thing this year! Going to prep everything and store the green beans casserole and the onions in the fridge overnight but separately and then I’ll add the onions before baking tomorrow!
I made this last year! Loved it , question what kind of onion do you purchase to make fried onions? White, Vidalia or sweet onion?
I typically buy the bagged yellow onions. They’re usually called sweet yellow onions.
BY FAR the best green bean casserole ever. In fact, I don’t usually like green bean casserole, but this one was divine. Willingly eating the leftovers for lunch right now!
Ah yay! This makes me so happy to hear. Thanks so much for trying it out and I really appreciate the review!
This recipe is a 12/10! Seriously good. This is probably the best green bean dish I have ever had, so the fact that it is healthy is just an added bonus. This is going to be a Thanksgiving staple from here on out. Just make it. You will not be disappointed.
Ahh yay, that makes me so happy to hear! I’m pumped you hear you loved this recipe, Sandie. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
I made this recipe for my family‘s Thanksgiving and while it was a lot of extra work, it was all definitely worth it! The one comment my family had is that they would have preferred canned green beans which I think would be good as well. I definitely enjoyed it and thought it was a very unique and flavorful recipe. I always love testing out Brittany‘s recipes..thank you for sharing!
I’m glad you enjoyed this recipe, Mikki! Thanks for making it – it means the world to me. 🙂
I made this for my first vegan thanksgiving and I LOVED it! Sad to say my thanksgiving guests did not appreciate it as much as I did. I guess they were used to more “soggy” beans from the can (which I think is gross) but to each their own! More for me!! Only mishap was that I burnt the first round of onions following your instructions. I ended up having to do another batch with my oven turned down about 50 degrees. Maybe its my oven! Thanks for this amazing recipe, it made my day!
I’m glad you enjoyed this casserole, Jessi! And I’m glad the second round of onions worked for you. Sorry the first round burned, it definitely could have been because your oven got hotter and maybe they just needed less time or a lower temp.
This was a huge hit at Thanksgiving, loved it. However, it had a little kick and trying to figure out what it is? I wouldn’t have thought nutmeg would make it spicy?
So glad this casserole was a hit at Thanksgiving! It definitely shouldn’t have been spicy. Nutmeg adds a warm, woody flavor, with hints of clove, but it shouldn’t necessarily be spicy especially with just 1/4 tsp.
This recipe is great, we used cup for cup gluten free flour as a sub and it came out perfectly. Thank you!
So glad this casserole turned out for you, Samantha! Thanks for making it and for coming back to leave a review. I so appreciate it!
Can I make this the day before and add crispy onion toppings before I bake it?
Hey Jullian, Sorry I’m just seeing this comment. Did you end up making this casserole? How’d it turn out?!
This is so delicious! I have always avoided this on the Thanksgiving table because it was always presented to me with canned everything and did not appeal. THIS, however, is AMAZING. It is Thanksgiving Eve and I have parboiled the green beans and I made the sauce. I will make the onions and assemble and bake tomorrow. But this sauce is so so so tasty! And the sauce is what counts so that is why i have already given this 5 stars. Seriously. How is this vegan?! Thank you, Brittany! Your recipes have been making my transition to whole food plant based eating easier! And your treats that aren’t necessarily whole foods are great in that they check the boxes for being vegan and healthier and tasty!
Ahh yay, this makes me so happy to hear, Katie!! I’m so glad to hear that you tried this recipe. Definitely come back and let me know what you think of it once you have it tomorrow. 🙂 I really appreciate the sweet review, it means the world to me!!