Vegan Green Bean Casserole
This vegan green bean casserole is a delicious blend of creamy dairy-free ingredients, tender green beans, and a crispy, flavorful topping. Perfect for any holiday table or comforting fall meal!
Ingredients
- 8 ounces sliced fresh mushrooms
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 3 cups dairy-free sour cream
- Browning sauce, optional
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 packages (12 ounces each) frozen cut green beans, thawed
- 4 cups shredded dairy-free cheddar-flavored cheese
- 1/4 cup dairy-free buttery spread
- 1 cup crushed Ritz crackers
- 1 cup french-fried onions, coarsely chopped
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 13x9-inch baking dish and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the mushrooms and onions until softened and slightly golden, about 7-10 minutes.
- Add the minced garlic to the skillet, stirring continuously for 1 minute until aromatic.
- Stir in the dairy-free sour cream, browning sauce (if using), salt, and pepper. Cook for 2 minutes, then remove from heat.
- In a large bowl, combine the thawed green beans and shredded dairy-free cheese. Pour the sour cream mixture over the top and stir until coated.
- Transfer the green bean mixture to the prepared baking dish and spread out evenly.
- In a small bowl, melt the dairy-free buttery spread. Add the crushed crackers and chopped french-fried onions; mix until evenly coated.
- Sprinkle the cracker mixture over the casserole, covering it completely.
- Bake for 25-30 minutes or until the top is golden brown and the casserole is bubbly. Serve hot!