Hi Mandy, we haven’t done that and can’t say for sure, but a 12 cup pan should be enough. There was just a hint of coconut flavor but it had it in nice depth of flavor and was a hit at Thanksgiving I left off The crispy onions and added a few roasted pecans, it was still was magnificent! It is no harder to use almond, rice, hemp, soy, cashew or other such alternate milk substitute than it is to use one of those canned soups and it is much healthier to use one of those instead. My meat eater could not taste any difference. Thanks so much for the lovely review! We are so glad you enjoyed it! Does anyone know if this would work with whole wheat flour? We’re honored and so glad she enjoyed it! Also, I knew it was good when I went back for thirds or fourths and it was already gone! Delicious! Next time, would you mind leaving a rating with your review? So glad you enjoyed it and found that tool helpful. Thanks so much for the lovely review! Bring a large pot of water to a boil and salt well - it will help season the green beans. It’s a little more involved because of making the soup, but it comes out really creamy, is totally mushroom-free, and also adds more veggies! Will gluten free flour work in your recipe? This is the second year I’ve made these for Thanksgiving and Christmas and it is sooo good! I would still add fresh mushrooms, though! Hence, this recipe! I used whole wheat flour. I told him if he didn’t like how mine came out I would make the other as well. I followed the recipe exactly as stated. For me, that’s green bean casserole – a dish my mom used to make all the time for my sister and me growing up. :) It was wonderful. Sauce was creamy and delicious, and I found crunchy onions at Whole Foods that were great on top. But everything else We followed to a T and it’s a total do again!!! How was it? Daiya isn’t my favorite but it’s good when oven baked! I figured a vegan version would be complicated and include soaking cashews overnight and a food processor. Fabulous! But they are a cheap, easily-found vegan (junk) item (which I am ashamed to say that I like). Time. Thanks so much for sharing, Debbie! I don’t have any great ideas but I’ll let you know if I do! I am so excited to try this recipe! Though we prefer fresh, it should still work with canned. In step 3, I made the roux / gravy in a separate pan and then combined with the veggies to avoid the flour clumping around veggies. Otherwise the sauce is a bit too thin. Cook time should be the same! Sprinkle in flour and whisk to stir and coat the veggies. So good! I would like to make this for vegan, gf guests and not sure which gf flour to use. I just made it,!!! My vegan green been casserole turned out horribly, and I ended only having bread and potatoes. I made this yesterday for our vegan thanksliving dinner yesterday and oh my, was it delicious!! I took a picture but I didn’t know how to post it in my comment. Absolutely delicious! Made this for Thanksgiving and loved it. Works great. xo. Making again today for Christmas Eve dinner and substituted oat milk for almond milk and it tastes great! I subbed the almond milk out for coconut milk (Simple Truth Organic Lite Coconut Milk) and couldn’t taste coconut one bit! This vegan green bean casserole turned out pretty much perfect on the first try when I had the initial idea. Will definitely make again! He is a very picky eater. Look at that crunch! Hope that helps! I was thinking of using oat flour but judging from your reply, it doesn’t seem like the best choice. I love this recipe and have made it several times. Thanks for sharing your feedback, Hillary! I wish I would’ve had this recipe at thanksgiving! I’m definitely making another one in a few days! I was bored with the steamed string beans that I normally eat and I wanted to find something more tasteful and I found this recipe!! Since my brother and I don’t like mushrooms I subbed them out for seitan… it was sooo delicious. Not only is the casserole amazing, but I also just make the mushroom soup to eat (hate canned soups) or use as a gravy. I’m thinking of making this for Thanksgiving this year but my boyfriend’s parents don’t like onions. Do you think this casserole would be ok without the mushrooms? game changer for sure. Thank you! I just got done making this for Thanksgiving tomorrow and all I can say is “Wow!” (and it isn’t even baked yet!). Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Delicious recipe, wonderful! Thanks for posting this recipe! I made this exactly as is. Made this recipe exactly as is for my first fully vegan Thanksgiving. Hello! Next time, would you mind leaving a rating with your review? Thanks so much for sharing! I want to trick my family into thinking so. Sooo yummy. And the onions on top were amazing. First time making this classic and was pleased to try a vegan recipe. I even just make the sauce as a “cream of mushroom soup” alternative in other recipes. So delicious! I have canned green beans on hand. Creamy I will definitely make again. xo. Hmm, asaparagus is a great idea! Yum! So happy to find this one with so many 5 star reviews. Cheers! This was AMAZING! Super-delish! Looks good. Refrigerate and cover. Thank you for this recipe. It would work great for chips and salsa. Thanks again Dana!!!! Delicious. Do you think after being made full & cooked the could be transferred to a crockpot on warm. I’ve got a nut allergy attending dinner and am having a hard time finding UNSWEETENED milk substitutes (not almond). I’m trying to avoid using oil in my cooking. How did it turn out? Stir in the sour cream, browning sauce (if desired), salt and pepper until blended. Green bean casserole gets a vegan makeover with a few easy ingredient swaps! I had a feeling of dread at the prospect of eating a vegan meal. I prefer canned for times sake the fresh takes longer to make but both are good. Preheat oven to 350°. Thanks so much for the lovely review! Thank you. Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 3 packages (12 ounces each ) frozen cut green beans, thawed, 4 cups shredded dairy-free cheddar-flavored cheese, 1 cup french-fried onions, coarsely chopped. It is better!! Thanks for the recipe! I adapted this recipe slightly for my thanksgiving dinner on Sunday night. Go for it! A little sprinkle of smoked paprika and sliced almonds roasted with olive oil and onion powder and a gorgeous and delish dinner! Add green beans and cook for 5 minutes, then drain and place in an … (and your name and your husband’s name are super cool…tee hee…we’re Dana and John as well!). Now everyone can enjoy this classic Thanksgiving side. Or would that ruin it? The vegan “roux” for this was so tasty that I wanted it all to myself. xo. We’re so glad you enjoy it, Allison! Used oat milk. How to Make Vegan Green Bean Casserole: Cook your green beans by steaming or boiling until perfectly al dente, not mushy. Next time would you mind adding a rating to your review? We used gluten free corn flour and it came out amazing! Still came out very creamy and tasty~. Bring a large pot of water to a boil and salt well - it will help season the green beans. This recipe is seriously amazing!! I have made this for a couple years now on thanksgiving. (For the milk, i used oat milk… FANTASTIC!). I usually substitute use these, but didn’t know if they could work here! I thought they’d get less stiff during the bake, but I guess that’s just a bias I’ve had from the canned versions I had in my childhood. I tried Tripling the recipe last year because my family just attacks it but it took forever to get it to thicken so I’m going back to doubling it this year. Thank you so much!! Thanks so much for sharing your experience and tips, Riki! We’re so glad you enjoyed it, Gianna! Thank you! Hi Sarah, we’re wondering if you can just omit! Made a triple batch for Christmas dinner for 20 people…a mix of vegans, vegetarians, and meat eaters. Caramelizing onions would definitely add more flavor. Onions, Palm Oil, Wheat Flour, Salt and Dextrose per their website. It’s so simple and quick and delicious. I’ve made this recipe twice. Creamy, flavorful, delicious, and entirely vegan. Bummed I didn’t take a pic…we were hungry! Thank you! But if you use frozen, we would say skip the blanching step (step 1) as frozen are already blanched. I could not stop eating and then I still had a slice of pumpkin pie leftovers for dessert. (Soak 1 large onion in almond milk + vinegar. Yay! Thanks so much for the lovely review! We would say leave off the crispy onions until just before serving. Thank you! Thanks so much for this!! Happy Thanksgiving! I love this so much more than the store bought canned cream of mushroom. The cast iron cooked everything faster, so I had to speed up the cook times on the stove, but I browned everything. Combining it with this recipe, I would make the soup (can be made in advance and frozen). Hoping!!! Yes, you can reheat in the microwave or the oven right before serving. Does the cook time change? People can’t even tell its vegan, which is great for some of my in-laws. I made this with organic coconut cream instead of almond milk and used almond flour instead of regular flour and it came out great. Last minute on Easter, I realized I did not have cream of mushroom soup to make green bean casserole the traditional way.