Vegan Green Bean Casserole with Crispy Gluten-Free Fried Onions

Green bean casserole gone healthy! This gluten-free vegan green bean casserole uses fresh ingredients to create a nourishing yet comforting Thanksgiving dish.

This gluten-free and vegan green bean casserole makes for the perfect Thanksgiving vegetable side. Unlike most green bean casserole recipes, it’s healthy, thanks to the fresh ingredients, so you won’t be feeling guilty post-dinner. This standout dish will satisfy even the pickiest of eaters.

There’s no place for canned ingredients in this healthy green bean casserole recipe. Canned green beans not only contain BPA but also are lacking nutrients. Cooking fresh green beans is far healthier and worth the extra few minutes cook time.

We’ve also skipped the canned cream of mushroom soup that’s often used in green bean casserole recipes. Instead, this vegan green bean casserole recipe uses cashew cream. Cashew cream is a great substitute for heavy cream in vegan dishes. It’s far less heavy and won’t leave you with a stomach ache.

The key to making your green bean casserole extra tasty is in the topping. Crispy fried onions add a delicious crunch. In this recipe, the onions get mixed with gluten-free flour and arrowroot to create a crispy coating. Then, they are very lightly fried in safflower oil which makes them golden brown. Even though they are lightened up, they are just as tasty!

Recipe Tips

You may notice that this is lacking a very common green bean casserole ingredient: mushrooms. They are optional in case you have a mushroom-hater at your Thanksgiving table which is quite common given mushrooms tend to be a “love it or hate it” type of food. But if all of your guests are pro-mushrooms then feel free to add them.

Vegan Green Bean Casserole with Gluten-Free Crispy Fried Onions


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Vegan Green Bean Casserole Recipe

Vegan Green Bean Casserole Recipe

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Vegan Green Bean Casserole Recipe


55 minutes
  • For the casserole:
  • 1 pound of green beans, rinsed and trimmed
  • ⅔ cup cashews, soaked for 8 hours and drained
  • 1 cup unsweetened almond milk
  • 1 teaspoon sea salt
  • Optional: ½ cup chopped crimini mushrooms
  • For the topping:
  • 1 large yellow onion, sliced thinly into half-moon slices
  • 1-2 cups unsweetened almond milk
  • ½ cup gluten-free all purpose flour
  • ¼ cup brown rice flour
  • ⅓ cup safflower oil
  • 2 teaspoons arrowroot powder
  • 1 teaspoon sea salt


20 minutes
35 minutes
Ready in
55 minutes
  1. Add the onions to a bowl and add enough almond milk to cover them. Let soak for 15 minutes and then drain.
  2. Heat the safflower oil in a deep skillet over medium heat.
  3. Add the gluten-free all-purpose flour, brown rice flour, arrowroot powder, and sea salt to a medium bowl. Whisk until well combined. Add the onions and stir until onions are completely coated.
  4. Add the coated onions to the skillet with minimal overlap. Let cook for about three minutes and then gently flip them. Cook for another three minutes, or until the onions are golden brown. Transfer to a paper towel.
  5. Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8x8 baking dish or cast iron skillet with olive oil. Bring a large pot of salted water to boil. Add the green beans and boil for five minutes. Drain into a colander and then transfer to a large bowl filled with ice water. Let sit for about one minute and then return to the colander to drain.
  6. Meanwhile, add the almond milk, sea salt, and cashews to a high-speed blender. Blend for about two minutes, until completely smooth.
  7. Add the green beans to the prepared baking dish. Pour the cashew cream over the green beans. Top with crispy onions then bake in the oven for about 20 minutes.
  8. Serve immediately and enjoy!

Nutrition information

Calories per serving: 218
Fat per serving: 8.5g
Saturated fat per serving: 1.6g
Carbs per serving: 31.9g
Protein per serving: 5.3g
Fiber per serving: 4.5g
Sugar per serving: 3g
Sodium per serving: 693mg
Cholesterol per serving: 0mg

Related on Organic Authority
5 Tips to Uphold a Healthy Diet this Thanksgiving
Thanksgiving Meal Leftovers: 5 Tips for Safe and Tasty Food Storage
Cranberry Relish Recipe: A Thanksgiving Table Mainstay Goes Sugar-Free

Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.