Vegan Green Bean Casserole

  • Prep Time: 12 minutes
  • Cook Time: 20-27 minutes
  • Bake Time: 25-35 minutes
  • Total Time: 1hr-1hr 5 minutes
  • Servings: 4-6


  • 1 lb. green beans, trimmed and halved
  • 1/4 cup vegan butter, divided
  • 1 shallot, thinly sliced
  • 8 oz. crimini mushrooms, roughly chopped
  • 2 tsp fine sea salt
  • 2 tsp garlic, minced
  • 1/2 tsp ground black pepper
  • 3 tbsp all-purpose flour
  • 2 1/4 cups Ripple Unsweetened Original Milk
  • 2 tsp vegan Worcestershire sauce
  • 6 oz crispy onions


  1. Preheat oven to 350°F.
  2. In a medium mixing bowl prepare an ice bath. Set aside.
  3. In a large pot of boiling water, add the green beans and cook until bright green and soft yet still crispy, 7-10 minutes.
  4. Use a slotted spoon to transfer beans to the ice bath to cool, then drain and transfer to a large mixing bowl.
  5. Melt butter in a large skillet placed over medium heat.
  6. Add the shallot and cook, stirring occasionally, until tender, 3-5 minutes.
  7. Add mushrooms, salt, garlic, pepper, and Worcestershire sauce.
  8. Cook, stirring often, until mushrooms have cooked through, about 5 more minutes.
  9. Add flour and stir to coat the mushrooms.
  10. Add the milk and cook, stirring constantly until thickened, about 5 minutes.
  11. Pour mushroom mixture into the bowl with the green beans and add half of the fried onions. Stir to combine.
  12. Transfer mixture to an 8×8-inch baking dish and bake in oven until bubbly, 20-30 minutes.
  13. Top with remaining onions and bake for another 5 minutes. Serve warm.

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