Dairy Free Green Bean Casserole
This Gluten-Free & Vegan Green Bean Casserole is an easy holiday recipe. It’s low carb and dairy free, but it’s full of flavor!
Servings: 8 servings
Ingredients
For the green beans:
- 2 lbs fresh green beans ends trimmed
- 1 tablespoon salt
For the french-fried onions:
- 1 tablespoon olive oil or vegan butter
- 1 large yellow onion thinly sliced
- 2/3 cup almond meal
- 1/4 teaspoon sea salt
For the creamy mushroom sauce:
- 3 tablespoons vegan butter or coconut oil
- 8 ounces white button or baby bella mushrooms thinly sliced
- 4 cloves garlic minced
- 1/3 cup all-purpose flour or 1:1 gluten free flower
- 1/2 cup vegetable stock
- 1 1/2 cups almond milk
- 1 teaspoon salt plus more if desired
- 1/4 teaspoon ground black pepper
Instructions
Cook the green beans
- Preheat the oven to 375F. Spray a 9x13 inch casserole dish with nonstick cooking spray and set aside.
- Bring a gallon of water and 1 tablespoon of salt to a boil then add the fresh green beans and cook for 2-3 minutes. Drain them right away to stop the cooking process and transfer them to the prepared casserole dish dish and set aside.
Make the french-fried onions
- Heat or melt the olive oil or vegan butter in a medium skillet over medium heat. Add the sliced onion and cook until translucent, 2-3 minutes. Transfer the onion to a medium bowl.
- Add the almond flour and salt to the same pan and reduce heat to medium-low. Stir constantly for 3-5 minutes to toast the almond flour. It should start to turn a golden-brown color. Be careful not to burn it. Toss the toasted almond flour to the bowl with the onions, toss gently then set aside.
Make the creamy mushroom sauce
- Melt the vegan butter or coconut oil to the same pan over medium heat. Once hot, add the mushrooms and cook for 2-3 minutes to soften. Add the garlic and cook for another 1-2 minutes, until it becomes fragrant.
- Add the flour or gluten free flour to the mushrooms and garlic and stir well. The flour will coat the mushroom mixture and they should become thick and somewhat clumpy. Add the chicken broth, stirring constantly, then pour in the dairy-free milk and bring the mixture to a simmer over medium-high heat. It should start to thicken well. If it's looking too thick, add a splash or two of milk until it thins out. Stir in the salt and pepper and remove it from the heat.
Assemble and bake
- Pour the mushrooms sauce over the green beans and stir well to coat them evenly. Top evenly with the crispy onions.
- Bake uncovered for 30-35 minutes or until the top is golden brown and heated all the way through.
Notes
Make ahead: This dish is great to prep ahead of time. Follow the directions to make all of the steps and assemble the casserole then cover it and keep it in the fridge for up to 2 days. Uncover and bake right before you're ready to serve.
Store or freeze: cover the baked casserole in an air tight container and store it in the fridge for up to 3 days or in the freezer for up to 3 months. Allow it to thaw overnight in the fridge then bake at 350°F until warmed through.
Nutrition
Serving: 1g | Calories: 162kcal | Carbohydrates: 17g | Protein: 4.7g | Fat: 6.4g | Sodium: 481mg | Fiber: 3.7g | Sugar: 4.9g