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scooping a serving of gluten and dairy free green bean casserole from a serving dish.

Gluten Free Dairy Free Green Bean Casserole

4.27 from 23 votes
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!
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Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 8 servings
Author: Molly Thompson

INGREDIENTS

  • 2 lbs fresh green beans ends trimmed
  • 4 tablespoons vegan butter divided
  • 1 large yellow onion thinly sliced
  • 2/3 cup almond flour
  • 1/4 teaspoon sea salt
  • 8 ounces white button mushrooms or baby bella mushrooms, thinly sliced
  • 4 cloves garlic minced
  • 1/3 cup 1:1 gluten-free flour
  • 1/2 cup vegetable stock or broth
  • 1 1/2 cups unsweetened plant milk like almond milk
  • Salt and pepper to taste

INSTRUCTIONS

  • Preheat the oven to 375°F. 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. Transfer them to stop the cooking process. Drain from the cold water, pat dry, and add to the casserole dish.
    2 lbs fresh green beans
  • Melt the 1 Tablespoon of 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.
    1 large yellow onion, 4 tablespoons vegan butter
  • 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. Add the toasted almond flour to the bowl with the onions and toss to coat.
    2/3 cup almond flour, 1/4 teaspoon sea salt
  • Melt the remaining 3 Tablespoons of vegan butter in the same pan over medium heat. Add the mushrooms and cook for 2-3 minutes to soften. Add the garlic and cook for another 1-2 minutes, until fragrant.
    4 tablespoons vegan butter, 8 ounces white button mushrooms, 4 cloves garlic
  • Sprinkle the flour on top of the mushrooms and stir. The flour will coat the mushroom mixture and they should become thick and somewhat clumpy.
    1/3 cup 1:1 gluten-free flour
  • Stir constantly while you pour in the broth and dairy-free milk. Bring the mixture to a simmer and continue to stir as it thickens. Add a splash of milk at a time to thin out the mixture as needed. Season with salt and pepper to taste.
    1/2 cup vegetable stock, 1 1/2 cups unsweetened plant milk, Salt and pepper to taste
  • 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.
Store Bought Onions. You can skip making your own gluten-free crispy onions and use store bought! Whole foods 365 makes gluten free crispy onions and Sprouts makes gluten free french fried onions.

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 17g | Protein: 4.7g | Fat: 6.4g | Cholesterol: 0mg | Sodium: 481mg | Fiber: 3.7g | Sugar: 4.9g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!