Dairy Free Green Bean Casserole (Gluten Free)
Dairy free green bean casserole is a great holiday side dish the whole family will love. It’s made with fresh green beans, mushrooms, and crispy fried onions. It tastes nearly identical to traditional green bean casserole but with a healthier twist and is vegan-friendly.
Looking for more holiday season recipes? Try my homemade cranberry sauce, cranberry apple crumble, or butternut squash and feta salad with apple vinaigrette.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this healthy green bean casserole:
- Olive oil
- Vegan butter
- Shallots
- Fresh garlic
- Fresh green beans
- Chopped mushrooms
- All purpose flour – or gluten-free flour if needed.
- Chicken broth or vegetable broth
- Full fat oat milk – or another creamy dairy free milk of choice such as soy milk, almond milk, or even cashew cream.
- Kosher salt and freshly ground black pepper
- Crispy French fried onions – use gluten free crispy onions if needed.
How to Make Dairy Free Green Bean Casserole: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below
1. Preheat the oven to 400ºF/200ºC. Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes. Drain and immediately transfer the green beans to an ice bath to stop the cooking. Drain and set aside.
2. Heat a large oven-safe skillet (10-12 inches) over medium heat with olive oil and vegan butter. Once the butter melts, add the diced shallots and garlic. Cook for 2-3 minutes then add the mushrooms. Season with kosher salt and freshly ground black pepper. Cook for about 3-4 minutes, until the mushrooms have reduced in size and started to lightly brown.
3. Sprinkle the flour over the mushroom mixture. Stir to combine and cook for 1 minute. Add the broth and simmer for another minute then reduce the heat to medium-low and add the oat milk. Cook until the mixture thickens, stirring occasionally, about 6 to 8 minutes.
4. Remove from the heat and stir in 1/4 cup of the crispy onions and all of the cooked green beans. Top with the remaining 1 1/4 cups of the crispy onion topping. Bake until bubbly, 10-15 minutes. Serve immediately.
Helpful Tips
- Avoid using coconut milk, otherwise your green bean casserole will have a coconut flavor.
- Although you can make homemade crispy shallots or onions by shallow frying thin slices in avocado oil, there are often so many things to do for Thanksgiving dinner that using storebought is much easier and quicker.
Quick Tip: If you’re short on time, make the creamy mushroom sauce a day in advance.
Storage
Let cool to room temperature then store leftover green bean casserole in an airtight container for 4-5 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this dairy free green bean casserole recipe using what you already have? Here are some ideas…
- No shallots? – you can use white or yellow onion.
- Don’t like mushrooms? – you can omit them, but you’ll want to add in about 1/4 cup of nutritional yeast for some umami flavor.
- No crispy French onions? – you can also use panko bread crumbs. Aleia’s is my favorite brand for gluten free and dairy free breadcrumbs. It tastes identical to traditional panko.
More Dairy Free Sides
- Crispy Roasted Hot Honey Brussels Sprouts
- Butternut Squash and Feta Salad With Apple Vinaigrette
- Dairy Free Cauliflower Mash
- Honey Roasted Parsnips and Carrots With Rosemary
I hope you love this Dairy Free Green Bean Casserole! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Dairy Free Green Bean Casserole (Gluten Free)
Ingredients
- 1 pound fresh green beans trimmed and halved
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 small shallots diced
- 3 garlic cloves minced
- 2 cups cremini mushrooms finely chopped
- 2 tablespoons all purpose flour use gluten-free flour if needed
- 1 cup chicken or vegetable broth
- 1 cup creamy oat milk or non dairy milk of choice
- 1 ½ cups crispy French fried onions, divided gluten free option is linked
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 400ºF/200ºC. Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes. Drain and immediately transfer the green beans to an ice bath to stop the cooking. Drain and set aside.
- Heat a large oven-safe skillet (10-12 inches) over medium heat with olive oil and vegan butter. Once the butter melts, add the diced shallots and garlic. Cook for 2-3 minutes then add the mushrooms. Season with kosher salt and freshly ground black pepper. Cook for about 3-4 minutes, until the mushrooms have reduced in size and started to lightly brown.
- Sprinkle the flour over the mushroom mixture. Stir to combine and cook for 1 minute. Add the broth and simmer for another minute then reduce the heat to medium-low and add the oat milk. Cook until the mixture thickens, stirring occasionally, about 6 to 8 minutes.
- Remove from the heat and stir in 1/4 cup of the crispy onions and all of the cooked green beans. Top with the remaining 1 1/4 cups of the crispy onion topping. Bake until bubbly, 10-15 minutes. Serve immediately.