Dairy-Free Green Bean Casserole Recipe

One of my absolute favorite side dishes has to be a green bean casserole. An obvious go-to for Thanksgiving, but also a winner for other meals too. So many of these recipes include canned cream soup or condensed milk, so I wanted to test out a recipe made with plant-based milk (you could also use almond milk) since I partnered with NotMilk™. Plus, it’s actually super easy to make this sauce from scratch! Find out how I made this Dairy-Free Green Bean Casserole for the holidays!

Ingredients

• 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

1. Preheat the oven to 400°F
2. 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.
3. 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.
4. 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 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.
5. Combine the beans after you strain them, mushrooms, sauce, and 1/2 cup fried onions into a mixing bowl. Stir well.
6. Transfer the combined ingredients to a casserole dish.
7. Bake for 15-20 minutes, until the sauce is bubbling.
8. Remove and top with the remaining fried onions, 1 cup.
9. Bake for 5 more minutes, until crispy on top.
10. ENJOY!