Why make this vegan green bean casserole?

Green bean casserole is the side everyone expects on the holiday table: tender beans, a creamy mushroom sauce and a crunchy onion topping. The classic version leans on canned cream of mushroom soup. This one makes its own sauce in a single skillet. Browned mushrooms, garlic and thyme build the flavor, then JOI Cashew Base whisks in for a rich, cream-like finish with no dairy. Expect bright green beans in a savory, silky sauce with a golden, crispy top, and about 20 minutes of hands-on work.

Why this recipe is so easy

• No canned soup and no blender: the sauce comes together in one skillet.

• Make-ahead friendly, which frees up the oven on the big day.

• Fresh or frozen green beans both work.

Recipe card

• Servings: 8 as a side

• Prep time: 20 minutes

• Cook time: 35 minutes

• Total time: about 55 minutes

• Category: Side Dish, Holiday, Thanksgiving

• Dietary: vegan and dairy-free by ingredients; check that your fried onions are vegan

• Equipment: large pot, large oven-safe skillet or 9x13-inch baking dish, whisk

Ingredients

• 1 1/2 lb fresh green beans, trimmed and cut into 2-inch pieces (or 24 oz frozen cut green beans, thawed)

• 2 tbsp olive oil

• 8 oz cremini mushrooms, sliced

• 1 medium shallot, minced

• 3 garlic cloves, minced

• 2 tbsp all-purpose flour

• 1 1/2 cups low-sodium vegetable broth, warmed

• 1/2 cup JOI Cashew Base, used directly (shake well first)

• 1 tbsp tamari or soy sauce

• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

• 3/4 tsp salt

• 1/2 tsp black pepper

• 1 1/3 cups crispy fried onions (vegan)

Directions

1. Heat the oven to 375°F. Boil the fresh green beans in salted water for 4 minutes, then drain and rinse with cold water so they stay bright green. (Skip this step for thawed frozen beans.)

2. Warm the olive oil in a large oven-safe skillet over medium-high heat. Cook the mushrooms 6 to 7 minutes, without stirring too often, until browned and their liquid has cooked off.

3. Add the shallot and garlic and cook 1 minute. Sprinkle in the flour and stir for 1 minute.

4. Slowly whisk in the warm broth and simmer 2 to 3 minutes until thickened.

5. Turn off the heat. Squeeze in 1/2 cup Cashew Base and whisk 30 seconds until creamy. Stir in tamari, thyme, salt and pepper.

6. Fold in the green beans and half the fried onions. If your skillet is not oven-safe, transfer everything to a 9x13-inch dish.

7. Bake 20 minutes until bubbling. Top with the remaining fried onions and bake 5 minutes more until golden.

Why the JOI squeeze bottle works here

Canned soup gets its creaminess from dairy and thickeners. Here, the cashew base goes in off the heat, right after the mushroom roux, so it melts into a smooth sauce without splitting. Squeezing it in means no measuring a sticky paste and no extra bowl.

Customizations and substitutions

• Gluten-free: use 1 1/2 tbsp cornstarch mixed with 2 tbsp cold water instead of flour, and gluten-free fried onions.

• Extra crunch: add 1/4 cup toasted sliced almonds with the topping.

• Deeper flavor: deglaze the mushrooms with 2 tbsp dry white wine before adding the flour.

• Building a holiday menu? Pair it with our Garlic Chive Mashed Potatoes, Mushroom Gravy and Scalloped Potatoes, or see our Green Bean Thanksgiving Salad for a lighter take.

Common mistakes

• Crowding the mushrooms: give them space to brown, or they will steam and turn rubbery.

• Adding all the onions at the start: half go in early for flavor, half go on at the end for crunch.

• Overcooking the beans: 4 minutes in boiling water is enough, since they finish in the oven.

Storage and reheating

• JOI base: pantry, cool and dark.

• Make ahead: assemble without the final onion topping, cover and refrigerate up to 1 day. Add 10 minutes to the bake time and top with onions at the end (kitchen-test this).

• Leftovers: refrigerate within 2 hours and use within 3 to 4 days (USDA leftovers guidance). Reheat covered at 350°F until hot throughout (165°F).

Frequently asked questions

• How do you make green bean casserole without canned soup? Make a quick mushroom roux with broth, then whisk in a creamy base like cashew butter. It takes about 10 minutes and tastes fresher.

• Can I use frozen green beans? Yes. Thaw them and pat dry, then skip the boiling step.

• Are store-bought fried onions vegan? Many are, but some contain milk. Check the label before you buy.

• Can I make green bean casserole the day before? Yes. Assemble it without the topping, refrigerate, then bake and add the onions before serving.

Make JOI part of your kitchen

A bottle of JOI Cashew Base handles holiday sauces, gravies and creamy sides in one squeeze. Stock up with the Cashew Base 4-Pack before the holidays.