Roasted Green Beans Over Sage White Bean Puree
This Roasted Green Beans Over Sage White Bean Puree is a healthy vegan twist on the classic green bean casserole. Fresh green beans are roasted until crisp and layered over a creamy sage white bean puree for a simple, flavorful, and dairy-free side dish that’s perfect for Thanksgiving or any fall gathering.
Green bean casserole has always been a holiday classic, but I wanted to create something a little different. Something just as cozy, made with fresh, wholesome ingredients and without the heavy cream or canned soup. That’s how these Roasted Green Beans Over Sage White Bean Puree came to life!
One thing I’ve learned from years of developing vegan recipes is that building flavor through cooking techniques makes all the difference. Roasting the green beans brings out their natural sweetness while creating lightly crisp edges, and blending white beans with fresh sage creates a creamy, savory base without needing dairy.
This has quickly become one of my favorite vegan Thanksgiving dishes. It’s beautiful served on a large platter and pairs wonderfully with my Vegan Garlic Herb Mashed Potatoes or this Roasted Delicata Squash.
Spotlight on This Roasted Green Beans Over Sage White Bean Puree
- It’s a fresh take on a classic: This healthy vegan side dish brings all the nostalgic flavors of green bean casserole in a lighter, cleaner way.
- It’s simple yet elegant: The presentation feels restaurant-worthy, but it’s made with just a handful of wholesome ingredients.
- It’s dairy-free and vegan: Made with a creamy white bean puree instead of heavy cream or butter, it’s perfect for anyone looking for a plant-based holiday recipe.
- It’s full of cozy flavor: The roasted green beans, sage, and garlic pair beautifully for a comforting, savory side that feels like fall in every bite.
- It’s easy to make: All you need is an oven and a food processor for this easy recipe.
- It’s family-approved: Even non-vegans will love this flavorful, creamy, and hearty side dish.
Ingredients for Roasted Green Beans over Sage White Bean Puree
Fresh green beans: Choose fresh, crisp green beans instead of frozen or canned for the best flavor and texture. Roasting them brings out a natural sweetness that makes this vegan side dish shine.
Avocado oil, salt, and pepper: Toss your green beans in this simple trio before roasting to achieve that perfect golden-brown crisp.
Sliced almonds: These add a toasty crunch and a nutty flavor that pairs perfectly with roasted green beans and creamy sage puree.
White beans: One can of Cannellini beans or Great Northern beans makes the perfect base for the smooth, protein-packed puree.
Lemon juice: A splash of fresh lemon juice adds brightness and balances the earthy sage and garlic flavors.
Garlic: Always use fresh garlic cloves for a deeper, more aromatic flavor that blends beautifully into the puree.
Nutritional yeast: This vegan favorite adds a subtle cheesy flavor while boosting the puree with nutrients and protein.
Fresh thyme: A classic holiday herb that adds warmth and flavor. It’s one of those ingredients that instantly gives this recipe that cozy Thanksgiving feel.
Olive oil: A drizzle of good-quality olive oil helps blend the white beans into a smooth, creamy texture while adding richness.
Salt and pepper: Season to taste to bring out every layer of flavor in the puree and the green beans.
Ice water: Slowly add a little ice water while blending to achieve the perfect creamy, whipped consistency.
Frequently Asked Questions
Yes! You won’t need canned mushroom soup for this fresh recipe! This is my twist on the green bean casserole that I know you will enjoy!
Absolutely. Simply omit the sliced almonds or replace them with roasted pumpkin seeds or sunflower seeds for a similar crunch.
This dish pairs beautifully with hearty sweet potato balls, vegan panzanella salad, balsamic-glazed Brussels sprouts, or a creamy pumpkin soup.
Yes! This dish is naturally gluten-free, dairy-free, and vegan, making it a perfect addition to any holiday table.
Sort of! You can prepare the white bean puree ahead of time and store it in the fridge. (Allow it to sit out on the counter for 30 minutes before serving.) The green beans are best roasted right before enjoying.
I personally think this is what makes the dish extra delicious. However, you can skip that step and just make roasted green beans, or I recommend these Stovetop Lemon Garlic Sauteed Green Beans.
How to Make Roasted Green Beans Over Sage White Bean Puree
Step one: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Step two: Place washed and trimmed green beans on the lined pan. Drizzle with avocado oil and sprinkle with salt and pepper. Use your hands to toss everything together, then spread it into a single, even layer. Bake for 15 minutes.
Step three: While the green beans are roasting, make the white bean puree. Add all of the puree ingredients except the ice water to the bowl of a food processor. This includes drained white beans, garlic, fresh sage, nutritional yeast, lemon juice, olive oil, salt, and pepper. Turn the food processor on for about 45 seconds and then slowly pour in ice water, about a tablespoon at a time until a creamy puree is achieved.
Step four: Remove the green beans from the oven, toss the sliced almonds into the pan, and then cook for another three minutes. Set aside to slightly cool.
Step five: Use a casserole dish or medium-large platter and spread the bean dip onto the bottom in an even layer.
Then, place the roasted green beans over the top of the bean dip. I like to place them in the same direction in the middle. Sprinkle the almonds over top. Serve immediately or cover with plastic wrap.
Storage
This green bean dish is best served immediately. Storing leftovers can work but the green beans will lose their crispiness and become slightly soggy.
If you choose to keep leftovers, transfer them to an airtight container and store them in the fridge for up to two days.
Tips and Modifications
Make the white bean puree a day in advance to save yourself some prep work. Store it in an airtight container in the refrigerator, then let it sit at room temperature for about 30 minutes before assembling the dish. Give it a good stir to restore its creamy consistency.
For a nut-free version, simply omit the sliced almonds and replace them with homemade crispy shallots. You’ll still get that delicious savory crunch without the nuts!
Want more of that traditional green bean casserole feel? Slowly sauté two thinly sliced shallots in a little oil over medium-low heat for approximately 20 minutes, stirring occasionally until golden and crisp. Transfer to a paper towel-lined plate to cool, then sprinkle over the finished dish just before serving.
Feeding more than six people? Simply double the green beans, avocado oil, salt, and pepper. The original batch of white bean puree should still be plenty, so there’s no need to double that portion of the recipe.
For beautifully roasted green beans with lightly crisp edges, spread them in an even layer without overcrowding the baking sheet. If doubling the recipe, use two baking sheets so the beans roast rather than steam.
Looking for an easier green bean recipe? If you’re craving something simple that comes together right on the stovetop, you’ve got to try my Stovetop Garlic Lemon Sautéed Green Beans! They’re fresh, flavorful, and perfect for busy weeknight dinners or a quick holiday side dish.
More Thanksgiving Side Dishes to Try
Roasted Delicata Squash with Crispy Shallots
Thanksgiving Salad with Creamy Dressing
Sweet and Spicy Roasted Brussels Sprouts
Fall Salad with Pumpkin Maple Vinaigrette
Roasted Green Beans Over Sage White Bean Puree
Equipment
- 1 food processor
- 1 baking sheet, lined with parchment paper
Ingredients
For the roasted green beans:
- 12 ounces fresh green beans, ends trimmed
- 1 tablespoon avocado oil
- Salt and pepper to taste
- ⅓ cup sliced almonds
For the sage white bean puree:
- 1 (15.5oz) can of Cannellini beans, rinsed and drained
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh sage leaves, roughly chopped
- 2 garlic cloves, roughly chopped
- juice from 1/2 a lemon
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ice water *2-4 tablespoons
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place washed and trimmed green beans on the lined pan. Drizzle with avocado oil and sprinkle with salt and pepper. Use your hands to toss everything together, then spread it into a single, even layer. Bake for 15 minutes.
- While the green beans are roasting, make the white bean puree. Add all of the puree ingredients except the ice water to the bowl of a food processor. This includes drained white beans, garlic, fresh sage, nutritional yeast, lemon juice, olive oil, salt, and pepper. Turn the food processor on for about 45 seconds and then slowly pour in ice water, about a tablespoon at a time until a creamy puree is achieved.
- Remove the green beans from the oven, toss the sliced almonds into the pan, and then cook for another three minutes. Set aside to slightly cool.
- Use a casserole dish or medium-large platter and spread the bean dip onto the bottom in an even layer. Then, place the roasted green beans over the top of the bean dip. I like to place them in the same direction in the middle. Sprinkle the almonds over top. Serve immediately or cover with plastic wrap.
