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Green bean casserole is a timeless dish that has graced countless holiday tables and family gatherings over the years. It’s a comforting and hearty side dish that combines tender green beans with a creamy, savory sauce, all topped with crispy fried onions. While the traditional recipe calls for dairy-laden ingredients, those with dietary restrictions or those who choose to avoid dairy can still enjoy this classic favorite with a dairy-free twist. It’s actually super easy to make this sauce from scratch! Find out how to make this Dairy-Free Green Bean Casserole for the holidays.
Traditional green bean casserole relies heavily on cream of mushroom soup, which often contains dairy products like cream and butter. But fear not, as there are wonderful alternatives that can bring that creamy texture without a drop of dairy. Coconut milk, almond milk, or cashew cream can be seamlessly substituted for dairy cream, infusing the casserole with a luxurious, velvety consistency that’s both satisfying and dairy-free.
- Green Beans – 1 pound, trimmed
- Mushrooms – 8 ounces, sliced
- Garlic – 2 cloves, minced
- Olive Oil – 5 tablespoons, divided
- All-Purpose Flour – 6 tablespoons
- Vegetable Broth – 1 cup
- Almond Milk or Plant-Based Milk – 2 cups
- Salt & Pepper – 1/2 teaspoon each
- Nutmeg – a pinch
- Fried Onions -1 1/2 cups, divided
How to Make this Green Bean Casserole
- Preheat the oven to 400°F
- Cook the green beans. Boil a large pot of water and add a pinch of salt. Fill a bowl with cold water and ice for when the beans are cooked. Add the green beans to the boiling water and cook for 5-6 minutes. Then transfer to the bowl of ice water.
- Cook the mushrooms. Set a skillet over medium high heat, add 1 tablespoon of olive oil. Cook the mushrooms for 5-7 minutes. Remove and set aside.
- Make the sauce. Wipe out the skillet and set over medium heat. Add the remaining olive oil, 4 tablespoons. Stir in the all-purpose flour. Cook for about 2 minutes, continuously stirring. Slowly whisk in the vegetable broth and then the almond milk. Continue whisking. Cook for 3-5 minutes or until the sauce has thickened. Stir in the salt, pepper, and nutmeg.
- Combine the beans after you strain them, mushrooms, sauce, and 1/2 cup fried onions into a mixing bowl. Stir well.
- Transfer the combined ingredients to a casserole dish.
- Bake for 15-20 minutes, until the sauce is bubbling.
- Remove and top with the remaining fried onions, 1 cup.
- Bake for 5 more minutes, until crispy on top.
With this dairy-free green bean casserole recipe, you can enjoy the comforting flavors of a classic dish without compromising your dietary choices. Whether you’re following a dairy-free lifestyle or simply looking to try a new twist on an old favorite, this recipe is bound to please your taste buds and become a cherished addition to your culinary repertoire. Share it with friends and family, and watch as they savor each bite of this modern take on a beloved classic.