Vegan Green Bean Casserole From Scratch

1 Head of Cauliflower, Chopped

1 ½ Cups Milk Alternative

3 Cloves of Garlic, Minced

1 tsp Salt

½ tsp pepper

1/8 Cup Onion, Minced

Pinch of Nutmeg

2 Cups of Mushrooms, Chopped

2 Tbsp Cooking Oil

2 Large white or yellow Onions, Thinly sliced into mandolins

1 ½ Cup Coconut Flour (All purpose flour is fine, if not GF)

1 ½ Cup Milk Alternative

1 tsp Salt

1 tsp Sage

1 tsp Paprika

High Temperature Vegetable Oil to fry

1 pound Fresh Green Beans, rinsed and trimmed


  1. Heat a skillet with cooking oil. Add Cauliflower and spices, cook until slightly tender.
  2. Add onions and garlic, and cook until tender. 
  3. Add to a blender with milk alternative and blend till smooth.
  4. Saute mushrooms slightly, about 3-4 minutes.
  5. Then mix into soup.


Fried Onions:

  1. Soak mandolin onions in milk for 5 minutes. 
  2. Mix flour and spices in a dish.
  3. Heat frying oil in a skillet or prep deep fryer
  4. Bread onions, and fry for 5 minutes. 



  1. Bring a pot of water to a boil.
  2. Blanch beans for 5 minutes.


Bringing it Together!

  1. Preheat oven to 425 F
  2. Mix soup, beans, and ¼ of the onions into a casserole dish.
  3. Bake for 10 minutes.
  4. Top with remaining onions and bake for an additional 5 minutes. 
  5. Remove from the oven and serve immediately.


You can prep in advance. Just do not top with crispy onions until ready to bake!

GF V veg DF

Yield: 6 servings