This vegan green bean casserole is rich, creamy, delectably dairy-free, and topped with a tempting layer of crispy onions. It’s easy to prep in advance, so make it a part of your holiday table!
The secret to creamy vegan green bean casserole
This vegan green bean casserole turned out pretty much perfect on the first try when I had the initial idea. Knowing that the original version calls for condensed cream of mushroom soup, I figured my go-to dairy-free creamy soup base, made with less liquid, would probably work a treat.
I use this “cream” base in my vegan wild rice soup, vegan creamy broccoli soup, and vegan broccoli cheddar soup. There’s a version of it in my Old Bay clamless vegan chowder as well.
The base is made from cooked potato, white beans, and raw cashews. Be sure to use raw cashews and not roasted.