Thursday, November 6, 2025

Gluten-Free Vegan Green Bean Casserole

A Creamy and Crispy Vegan Gluten-Free Green Bean Casserole

My gluten-free vegan green bean casserole proves that comfort food doesn’t need dairy or gluten to taste amazing! It’s creamy, savory, and topped with a homemade crispy shallot crumble that makes every bite delightful. It works just as well for cozy weeknight dinners as it does for festive holiday spreads like Thanksgiving.

A Note From Kristen
Developing this version of a classic dish made me fall in love with green bean casserole all over again! Even without gluten and dairy, it still packs a flavorful punch that takes my family and friends completely by surprise. It’s earned a permanent place in my holiday menu, but I also make it on regular days when I’m craving something nostalgic and cozy. It feels so good serving this dish, knowing it meets everyone’s needs, even those with food allergies. Enjoy!

~Kristen

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Green Beans

Fresh Green Beans:
Act as the crisp and vibrant base for the casserole, with their bright flavors balancing the creamy sauce and crunchy toppings.

Salt:
Enhances the natural flavors of the beans, setting a flavorful foundation for the rest of the dish.

Sauce

Extra Virgin Olive Oil:
Replaces the butter in this gluten-free vegan green bean casserole recipe, giving it a silky base while remaining entirely plant-based.

Yellow Onion:
Brings sweetness and savory balance to the sauce.

Cloves Garlic:
Adds aromatic depth and bite that lifts the sauce.

Gluten-Free Flour:
Acts as a thickener that binds both broth and milk together, giving it body and creaminess. You can use sorghum, oat, or a blend for this recipe.

Unsweetened Oat Milk:
Gives the sauce its signature creamy consistency while keeping it dairy-free. It has a neutral flavor that works well with the other savory elements of the dish. You can use other neutral plant-based milk, like soy milk or almond milk, if preferred.

Vegetable Broth:
Adds umami and savory layers to the sauce, preventing it from tasting too one-note or heavy.

White Miso Paste:
Enhances the umami richness and gives the sauce a subtly salty tang without overpowering it.

Nutritional Yeast:
Brings cheesy, nutty notes to the dish without having to use dairy.

Fresh Thyme Leaves:
Add earthy, herbal brightness that makes the casserole dish taste more refined. You can also use dried thyme leaves for this recipe.

Smoked Paprika:
Infuses the sauce with subtle smokiness to lift it.

Salt:
Enhances all the flavors in the sauce so they don’t taste flat.

Ground Black Pepper:
Adds gentle heat and kick to balance the creaminess.

Crispy Topping

Shallots:
Form the heart of the topping. They become sweet and golden as they cook, adding a subtle onion flavor that wonderfully contrasts the creamy base.

Extra Virgin Olive Oil:
Used to help crisp the shallots evenly. You can also use avocado oil if preferred.

Almond Flour:
Acts as a gluten-free replacement for breadcrumbs. It provides a nutty and crisp layer to the shallot topping while also giving it a golden color and crunch. Use crushed gluten-free vegan crackers as a substitute if preferred.

Nutritional Yeast:
Infuses the topping with a savory, cheesy taste.

Smoked Paprika:
Adds warmth and smokiness to the onions.

Salt:
Sharpens the flavor of the topping, preventing it from tasting bland.

How to Make Vegan Gluten-Free Green Bean Casserole

01 Blanch

Boil a large pot of salted water. Blanch the green beans for 4 minutes, then drain and place them in an ice bath to cool. Set aside.

02 Start Sauce

Heat olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until softened. Stir in the garlic and cook for another 30 seconds.

03 Season

Whisk in the milk and broth gradually, cooking until the mixture thickens. Add the miso, nutritional yeast, thyme, smoked paprika, salt, and pepper. Taste and adjust as needed.

04 Prepare Topping

Heat the oil in a small skillet over medium heat. Add the shallots and cook, stirring often, until golden and crisp, about 5–6 minutes.

05 Season Topping

Combine the almond flour, nutritional yeast, smoked paprika, and salt in a small bowl. Add the crispy shallots and toss to coat. Set aside.

06 Assemble

Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Add the green beans and sauce, stirring until coated. Top with the crispy shallot mixture.

07 Bake and Serve

Bake uncovered for 20–25 minutes, until the top is golden and the casserole is bubbling. Serve warm. Enjoy!

Serving Ideas

Serve with vegan meatloaf, vegetarian roast, or stuffed acorn squash.
Pair with shepherd’s pie or roasted sweet potatoes.
Serve with glazed carrots or roasted beets.
Pair with potato side dishes like cheesy mashed potatoes, mashed purple sweet potatoes, or miso mayo mashed potatoes.
With extra toppings like toasted almonds, pomegranate seeds, or dried cranberries (great for Christmas!).

Kristen’s Top Tips

Don’t skip blanching the green beans! This keeps them crisp-tender and vibrant rather than mushy.
After blanching the green beans, make sure you drain them well. Any excess water can turn the casserole soggy.
Whisking the flour into the oil before adding the liquids keeps lumps from forming.
You can prepare the beans and sauce 1-2 days in advance, then assemble the dish with the toppings and bake as needed.
Delicious variations you can try include adding fresh herbs like rosemary or sage, a pinch of red pepper flakes or cayenne for some spice, mixing in shredded cheese or plant-based cheese before baking, or incorporating sautéed mushrooms into the topping.

More Delicious Casserole Recipes You Might Love

Easy Baked Zucchini Rice Casserole

Easy Cheese Enchiladas Casserole

Cozy Vegan Potato Casserole

Gluten-Free Baked Hatch Chiles Rellenos

Print

Gluten Free Vegan Green Bean Casserole Recipe
This gluten-free, vegan green bean casserole is creamy, comforting, and topped with homemade crispy shallots. Perfect for any gathering!

Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 222 kcal

Ingredients

For the Green Beans
1 ½ pounds fresh green beans, trimmed and halved
1 tablespoon salt

For the Sauce
2 tablespoons extra virgin olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
2 tablespoons all purpose-gluten-free flour (or sorghum, oat, or a blend)
1 ½ cups unsweetened oat milk (or other neutral plant-based milk)
1 cup low-sodium vegetable broth
2 teaspoons white miso paste
3 tablespoons nutritional yeast
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ teaspoon smoked paprika
½ teaspoon salt, plus more to taste
¼ teaspoon ground black pepper

For the Crispy Topping
1 cup shallots, thinly sliced
¼ cup extra virgin olive oil (or avocado oil)
½ cup almond flour (or crushed gluten-free vegan crackers)
2 tablespoons nutritional yeast
¼ teaspoon smoked paprika
¼ teaspoon salt

Instructions

Blanch the Green Beans
Bring a large pot of water to a boil, add the salt, and blanch the green beans for 4 minutes. Drain and immediately transfer to an ice bath to stop cooking. Set aside.

Make the Sauce
In a large skillet, heat the olive oil over medium heat. Add the onion and cook 5 minutes, or until softened. Stir in the garlic and cook for 30 seconds longer.

Sprinkle in the flour and whisk continuously for 1 minute. Slowly pour in the milk and broth, whisking until smooth and thickened, about 3–4 minutes.

Stir in the miso, nutritional yeast, thyme, smoked paprika, salt, and pepper. Taste and adjust seasoning if necessary.

Prepare the Topping
In a small skillet, heat the oil over medium heat. Add the shallots and cook, stirring, until lightly golden and crispy, about 5–6 minutes.

In a small bowl, combine the almond flour, nutritional yeast, smoked paprika, and salt. Toss the crispy shallots with the mixture and set aside.

Assemble
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Add the green beans and sauce, stirring to coat evenly. Sprinkle the crispy shallot topping over the casserole.

Bake
Bake uncovered for 20–25 minutes, until bubbly and golden on top. Serve warm.

Enjoy!

Video

Notes

Storage and Reheating
Transfer any leftover green bean casserole into an airtight container, and then keep it in the fridge for up to 4 days. Just note that the shallot topping might become mushy during this time.

You can reheat the dish in the oven or in the microwave. I personally prefer heating the casserole in the oven for about 15 minutes, as this can help crisp up the toppings again, especially if you heat it uncovered for the last 5 minutes.

Nutrition

My Healthy of Life