Creamy Green Bean Casserole

Creamy Green Bean Casserole always reminds me of Thanksgiving as a kid. Creamy texture, with a little crispy topping. This version is my whole foods plant-based alternative made with a can of great northern beans and topped off with chopped walnuts or almonds. This originally was a recipe I made for Blue Cure, but have modified slightly. My family really enjoys this delicious way to serve up a side of green beans!

vegan green bean casserole

2 pounds of frozen or fresh green beans (or about 5-6 cups)
½ large red onion, julienne
8-16 oz of mushrooms, washed and sliced
¼- ½ cup raw walnuts or almonds, chopped

1-15 oz can of great northern beans
3/4 cup water
2-3 gloves garlic
2 teaspoons miso
black pepper, to taste


1. Preheat the oven to 350F. Prep the green beans. If using fresh, cook them. If using frozen, thaw them out. Be sure to drain all extra liquid off the green beans after cooking or thawing.

2. Wash the produce. Julienne the onion. Chop the mushrooms. Sauté the onions in 1-2 tablespoons of water until they start to soften and brown. Add more water as need to keep them from sticking. Add the mushrooms and more water (only if needed). Cook until the mushrooms soften.

3. In a blender, combine the great northern beans, water, garlic, miso, and black pepper. Blend until smooth. Pour the mixture over the onions and mushrooms and cook lightly.

4. In a large glass baking dish, combine the green beans with the mushrooms, onions, and beans sauce. Bake for 25-30 minutes. Remove from the oven. Add more black pepper if desired. The sauce tends to thicken a bit as it cools down. Just before serving add the chopped walnuts or almonds.