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Served Oil Free Vegan Green Bean Casserole

Oil-Free Vegan Green Bean Casserole

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 30 Minutes
  • Cook Time: 22 Minutes
  • Total Time: 52 Minutes
  • Yield: 6 Servings 1x
  • Category: Side
  • Method: Stovetop, Oven
  • Cuisine: American
  • Diet: Vegan


Rich, creamy, and flavorful, this Oil Free Vegan Green Bean Casserole is a healthy twist on the classic holiday side dish.



Base Ingredients:

  • 8 to 10 oz. mushrooms, diced *
  • 2 Tablespoons reduced-sodium tamari *
  • 1 medium yellow onion, fine dice
  • 1 Tablespoon minced garlic
  • 1 teaspoon tomato paste
  • 2 Tablespoons flour (of choice) * 

Sauce Ingredients:

  • ½ cup [raw] cashews *
  • ½ cup low-sodium vegetable broth *
  • 1 cup unsweetened plain plant milk
  • 2 Tablespoons nutritional yeast
  • 2 to 3 teaspoons distilled white vinegar

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon dried ground mustard powder
  • ½ to 1 teaspoon sea salt (+/-) *
  • ¼ to ½ teaspoon black pepper (+/-)
  • ½ teaspoon dried crushed thyme leaves (+/-) * 

Other Ingredients:

  • 4 – ( 15.5 oz. cans) green beans, drained *

Topping Ingredients:

  • ¼ cup panko crumbs *
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoke paprika
  • 1 teaspoon nutritional yeast
  • ¼ teaspoon sea salt (+/-) *
  • 1/8 teaspoon black pepper (+/-)


  1. Preheat the oven to 350 F.
  2. Place the Spice/Herb Ingredients (except the dried crushed thyme leaves) in a small bowl, mix well, set aside.
  3. Place the cashews into a small bowl, cover with boiling water, allow to sit for 15 minutes, then drain and discard the water. Set aside.
  4. In a large skillet, add the diced mushrooms and tamari; sauté over medium heat until they are reduced, approximately 4 to 6 minutes. Remove the mushrooms (and any remaining mushroom juice) from the skillet, set aside.
  5. Next add the diced onions to the skillet, sauté over medium heat until the onions are softened, approximately 7 to 9 minutes, then add the minced garlic and tomato paste, sauté, stirring constantly for 30 seconds.
  6. Then add the flour, stirring constantly for one minute. Remove the skillet off the heat, set aside.
  7. Take ¼ cup of the sauteed mushrooms from Step 4 above and place them into a high-speed blender, add the soaked cashews, the onion/garlic/tomato paste/flour mixture, and all the remaining Base Ingredients and the Spice/Herb Mix (minus the thyme). Blend on high until smooth and emulsified.
  8. Pour the blender sauce mixture back into the skillet, stir over medium heat until thickened, approx. 2 to 3 minutes. Be sure to scrape the bottom of the skillet for any flour that may have gotten stuck. When thickened, add the remaining sauteed mushrooms (any mushroom juice), thyme, and 4 cans of drained green beans.  Stir until the green beans are completely coated.  Simmer for 4 minutes.
  9. Pour the green bean mixture into a small casserole dish, spread evenly. Set aside.
  10. Make the topping, by placing all the Topping Ingredients into a small bowl, mix well, then spread evenly over top of the green bean casserole mix.
  11. Place in a preheated 350 F oven for 20 minutes, then switch to broil and broil on high for 2 minutes (keep the casserole on the middle oven rack) or until nicely golden brown. Watch carefully to prevent over-browning.
  12. Remove, allow to sit for 5 minutes, then serve and enjoy!


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  6