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Green Bean Casserole

a plate of vegan Green Bean Casserole

Creamy, dairy-free mushroom sauce surrounded by tender green beans, topped with crunchy fried onions. A delicious twist on a classic holiday dish that your family and friends will enjoy!

Servings: 4-6
Prep time: 15 min
Cook time: 1 hour

a plate of vegan Green Bean Casserole


Mushroom sauce
  • 3 cups cashew milk (or coconut milk)
  • ½ cup almond pulp (from almond milk)
  • 1 small yellow onion (chopped)
  • 1 garlic clove (minced)
  • 2 tbsp white wine (optional)
  • ¼ cup vegetable stock
  • 2 cups white button mushrooms (sliced)
  • 1 tbsp tapioca starch
  • 2 tbsp parsley (chopped)
  • salt & pepper to taste
  • 1 tbsp avocado oil
Green Bean Casserole
  • 3 cups mushroom sauce
  • 0.5 lbs green beans
  • ½ cup fried onions
Fried onion rings
  • 4-5 shallots (sliced)
  • 2 tbsp tapioca flour


  1. To prepare the mushroom sauce heat avocado oil in a medium sized pan. Over medium to high heat saute onions and garlic for about 2 minutes until onions are translucent.
  2. Add mushrooms and saute for another 5 minutes until mushrooms begin to brown.
  3. Deglaze with white wine, add vegetable stock, milk, parsley, almond pulp, salt and pepper and simmer for about 15-20 minutes over low heat.
  4. Take out 2 tbsp of the mushroom sauce and mix with one tbsp of tapioca starch. Add tapioca mixture back in the sauce and simmer for another 2 minutes (while stirring) until sauce thickens up. Set aside for the casserole.
  5. Preheat oven to 350F.
  6. To prepare the casserole steam green beans for about 10-15 minutes or cook in boiling water for about 5-10 minutes.
  7. Transfer green beans into a 9 inch diameter baking dish about 2-3 inches deep. Pour mushroom sauce over the beans and bake in the oven for about 25-30 minutes.
  8. In the meantime, evenly coat onions with tapioca flour in a small bowl and fry in vegetable oil.
  9. Once the casserole is done garnish with fried onions, parsley and serve while still warm. Store leftovers in the refrigerator for up to 3 days.

Find out more about our almond pulp recipes, and get the most out of your plant-based milk maker.

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