To be fair, I’ve never had traditional green bean casserole before. I know, it’s crazy. I haven’t had hardly any traditional Thanksgiving or Christmas food. Some other things that I haven’t had are sweet potato casserole, stuffing, and dressing. There’s probably other things, but I can’t think of them right now. My whole point is that I can’t guarantee that this vegan green bean casserole tastes like traditional non-vegan casserole. But, I do think that it tastes good and I have had other people try it and they think that it tastes like the traditional casserole. Even if you aren’t interested in having a vegan casserole, this is a healthier option. Aside from the fried onions, this is gluten free and uses cauliflower to make it creamy. If you wanted, you could just saute the onions or fry your own with gluten free flour to make this entire thing gluten free.
*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.
Vegan Green Bean Casserole
- 2 lb fresh green beans, trimmed and cut in half if needed $2.60
- 3 heaping cups cauliflower florets $2.40
- 2 tbsp vegan butter $0.65
- 3 cloves garlic $0.45
- 1 cup unsweetened original almond milk $0.40
- ½ tsp black pepper $0.05
- ½-1 tsp salt $0.05
- 6 oz French Friend Onions, most are vegan, but check $3.69
Total Cost: $10.29
Cost per serving: $1.29
- Preheat your oven to 450F when you are about halfway through the steps.
- Bring a large pot of water to boil, preferably with an insert that will allow you to remove/drain the vegetables without discarding of the water.
- Boil the green beans for 10 minutes, remove from the boiling water and place in a bowl of ice water.
- Boil the cauliflower for 20 minutes, or until easily pierced with a fork. Drain the boiling water.
- Add the butter and garlic to a saucepan and cook over medium heat for 4-5 minutes.
- If you have an immersion blender, add the cauliflower, almond milk, salt and pepper to the garlic. Use the immersion blender to carefully blend the cauliflower mixture into a smooth sauce. You may have to blend for about 5 minutes to get a smooth consistency. If you don’t have an immersion blender, you can add the same ingredients, including the cooked garlic and butter to a blender or food processor. Just make sure that the cauliflower and garlic has cooled enough so that you don’t mess up your blender or food processor.
- Remove the green beans from the ice water and mix with the cauliflower sauce in a bowl. Stir in half of the fried onions with the green beans.
- Place the green bean mixture into a baking pan and cover with the remaining fried onions.
- Bake the casserole at 450F for 10-15 minutes.
- Once the onions are golden brown on top, try your green beans. If they are still a little crunchy, you can cover the dish with aluminum foil and continue baking for another 5-10 minutes.
If you end up making this recipe, don’t forget to tag me on Instagram @nittygrittyvegan