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.
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.
Notes
See the blog post for storage and helpful tips.