---
title: Vegan Green Bean Casserole
author: Dana Shultz (Minimalist Baker)
servings: 6
prep_time: 20m
cook_time: 30m
tags:
  - side
  - vegan
  - casserole
  - thanksgiving
  - holiday
  - vegetables
source: https://minimalistbaker.com/vegan-green-bean-casserole/
---

Preheat oven to 400°F (200°C).

Bring a #large pot{} of well-salted water to a rolling boil. Add trimmed and halved @fresh green beans{2%lbs} and boil for ~blanch{5%minutes}. Drain immediately and plunge into an #ice bath{} to stop cooking. Drain well and set aside.

In a #large oven-safe skillet{} over medium heat, melt @vegan butter or olive oil{4%tbsp}. Add minced @shallots{2%medium} and minced @garlic{4%cloves}. Season with @sea salt and @black pepper and sauté for ~{2%to 3%minutes}.

Add finely chopped @mushrooms (cremini or button){2%cups} and sauté until lightly browned and moisture releases, ~sauté{3%to 4%minutes}.

Sprinkle in @all-purpose flour{4%tbsp} and stir with a #whisk{} to coat vegetables, cooking for ~{1%minute}. Slowly pour in @vegetable broth{1.5%cups} while whisking continuously to prevent lumps.

Whisk in @unsweetened plain almond milk{2%cups}. Bring to a gentle simmer, then reduce heat to low and cook until thick and bubbly, ~simmer{5%to 7%minutes}. Season to taste with additional salt and black pepper.

Remove skillet from heat. Stir in all blanched green beans and 1 cup of @crispy fried onions{3%cups}. Toss thoroughly to coat.

Top evenly with the remaining 2 cups of @crispy fried onions{3%cups}.

Bake uncovered for ~bake{15%minutes} until golden brown, bubbling around the edges, and crispy on top. Serve warm.