Creamy Potato Green Bean Casserole (Vegan)

We’re getting closer & closer to Thanksgiving, and although this is not my first holiday as a vegan, it will be my first holiday where I’ll be attempting to veganize classic holiday foods!

In the past, I’ve brought vegan foods to Thanksgiving and Christmas, but it was things like roasted vegetables, bean pastas, soups, and salads. While there’s nothing wrong with bringing those things to Thanksgiving, it can feel a little isolating and sad to see everyone sharing a meal together and bust out your can of soup (yes, I did that last year). This year, I’m excited to participate in the social aspect of food by making veganized dishes!

My first one to test out is the classic green bean casserole. To be honest, I think my vegan version is a little better than the classic! Standard green bean casserole is made with cream of mushroom soup, but I made a potato soup from scratch instead. I’ve never been a big fan of mushrooms, but I love potatoes. The creamy potato soup gives this casserole a much more hearty and filling texture. I would actually eat a big piece of this casserole as a meal on a normal weekday! It’s excellent comfort food.


Let’s get started.


  • 3-4 cups fresh green beans, halved (or 2 cans of green beans)
  • 3 medium sized russet potatoes, peeled and diced into ~1 inch cubes
  • 1/2 medium white onion, diced
  • 4 cloves garlic, minced
  • 2 cups vegetable broth
  • 3/4 cup unsweetened almond milk
  • (2) 8-oz packages crispy fried onions
  • salt & pepper to taste


  1. Preheat your oven to 375 degrees farenheit.
  2. Chop your fresh green beans in half and place in a medium-sized pot with enough water to cover all of the vegetables, and bring to a boil. Once boiling, cover and let simmer until tender. Remove from heat & drain. (If you’re using canned green beans, skip this step)
  3. In a soup pot, add white onion & garlic with a little bit of water* on medium heat. Sauté until slightly transparent and tender. Add water as needed to prevent onion & garlic from sticking to pan. *If you’d like to use olive oil here instead, that’s fine.
  4. Add potatoes to the soup pot with the onion and garlic, then add vegetable broth. Bring to a boil, then cover and let simmer until potatoes are tender and soft.
  5. When potatoes are tender, add all of the contents of the soup pot (including broth) into a blender or a food processor. Blend until smooth, adding almond milk to thin the soup out as necessary. I used about 3/4 cup.
  6. Transfer potato soup back to the soup pot and add in the green beans and one of the 8-oz packages of fried onions. Mix together until all ingredients are evenly distributed, and then transfer into a 9″ x 13″ casserole dish.
  7. Top with the other 8-oz package of fried onions.
  8. Bake for 10 minutes and serve immediately.



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