Where Is My Spoon Recipes Side Dishes Dairy-Free Green Bean Casserole

Dairy-Free Green Bean Casserole

by Adina 25/11/2019 36 comments

green bean casserole made from scratch
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Last Updated on 09/07/2020 by Adina

A dairy-free green bean casserole with mushrooms made from scratch, this recipe would make the perfect side dish for Thanksgiving.

green bean casserolein a casserole dish

A traditional green bean casserole for Thanksgiving is not exactly healthy. It contains canned condensed cream of mushroom soup and canned fried onions, cheese, cream or milk, and so on.

But not this dairy-free green bean casserole. A delightful dish made from scratch, a creamy white sauce made with non-dairy milk and nutritional yeast. You will cook your own mushrooms (it only takes minutes) and lose the canned onions.

During the past three years, I’ve cooked this casserole many times, not for Thanksgiving, which is not celebrated in Europe, but for Christmas or for regular Sunday lunches.

It came to be vegan and dairy-free because the first time I’ve cooked we had vegan guests for dinner. We loved it so much that I have never even considered going back to the regular recipe.

green bean casserole on a plate

Ingredients

Green beans:

  • Fresh green beans are always the best choice, they are crispier, have a more pronounced taste, and don’t become soggy like frozen beans sometimes do. But, for convenience frozen beans are fine as well.
  • Trim and cut them into smaller pieces.

Mushrooms:

  • Definitely fresh mushrooms, no canned soup, and no canned or frozen mushrooms.
  • You can use either white button or cremini mushrooms.
  • Wipe them clean with kitchen paper and halve them.
close up green bean casserole with mushrooms

Breadcrumbs:

  • I always use Panko breadcrumbsdairy-free green bean casserole, Dairy-Free Green Bean Casserole to make this dish. (Amazon affiliate link)
  • Panko are Japanese breadcrumbs, they are larger and much crispier than regular breadcrumbs.
  • They will replace the fried onions in this dish, saving you lots of calories.

Soy sauce:

  • I admit that this is very unusual for a traditional American recipe, but it works, enhancing the flavor of the dish.

White sauce:

  • Non-dairy milk, my favorite is always almond milk, but any other nut milk or soy milk would be fine.
  • Whole wheat flour. All-purpose flour can be used instead if you don’t have whole wheat in the house.
  • Nutritional yeast for a cheesy taste.
green bean casserole in a casserole dish

How to make from scratch?

Vegetables:

  • Trim and cut the green beans. Bring them to a boil, drain and rinse under cold water. Rinsing them immediately with cold water helps them remain crisp and achieve a beautiful, intense green color.
  • Wipe the mushrooms clean with kitchen paper and halve them. If larger, quarter them.
  • Cook the mushrooms and chopped onions for a few minutes until the mushrooms turn golden.
  • Add the white wine, stir well and cook for a few more minutes until all the wine and the water released by the mushrooms are evaporated.

White sauce:

  • Pour the dairy-free milk into a saucepan. Thoroughly whisk in the flour.
  • Bring to a simmer and cook for a few minutes while whisking continuously.
  • The sauce will thicken quite fast.
  • Remove from the heat, add nutritional yeast, vinegar, and soy sauce. Adjust the taste with salt and pepper.
  • If the sauce seems too thick after adding the nutritional yeast, thin it with a little extra non-dairy milk.

Casserole:

  • Add the vegetables to the sauce (or pour the sauce over the veggies) and mix well.
  • Lightly oil a suitable baking dish and pour in the mixture.
  • Top with mixed panko and parsley.
  • Bake in the preheated oven until the panko is golden, about 35-40 minutes.
preparing green bean casserole step by step

Can you make it ahead?

  • Definitely and this will save you some stress before the actual dinner.
  • Prepare everything, but don’t top the casserole with panko breadcrumbs.
  • Cover the dish with cling film/plastic wrap and refrigerate for up to 24 hours.
  • Remove the plastic wrap, top with the panko breadcrumbs, and bake as instructed before the guests come.

Can you reheat it?

  • Yes. If you have leftovers, cover the dish with plastic wrap and refrigerate for up to 3 days.
  • Reheat in the preheated oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 15 minutes or until properly heated through.
  • It doesn’t freeze well.
green bean casserole on a plate

How to serve?

This casserole is a perfect side dish for Thanksgiving, Christmas, or any other festive meal. It goes well with roasts of all kinds, including a vegan nut roast.

No meat or dairy lovers will ever notice that this green bean casserole is vegan or dairy-free.

It also makes a wonderful, light meal on its own. We love it with mashed or oven-baked potato wedges, no need for anything else.

green bean casserole with fresh mushrooms

More dairy-free side dish ideas?

Roasted Leeks

Braised Fennel with Apples

Baked Cornmeal Potatoes

German Red Cabbage Recipe

Vegan Bulgur Salad with Chickpeas

close up green bean casserole with mushrooms

Dairy-Free Green Bean Casserole

Yield: 6
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

A dairy-free green bean casserole version of the traditional Thanksgiving. This delicious side dish is made from scratch and uses only fresh ingredients.

Ingredients

  • 900 g/ 2 lbs green beans
  • 1 tablespoon olive oil
  • 400 g/ 14 oz mushrooms (See note)
  • 1 small onion
  • 350 ml/ 12 fl.oz/ 1 1/2 cups non-dairy milk (Note)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon soy sauce
  • a few gratings of nutmeg
  • 30 g/ 1 oz/ 1/4 cup nutritional yeast, more to taste
  • about 30 g/ 1 oz/ ¼ cup Panko breadcrumbs
  • 1 tablespoon chopped parsley
  • fine sea salt and ground black pepper

Instructions

  1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  2. Bring a large pot of water to a boil.
  3. In the meantime trim the green beans and cut them into 2,5 cm/1 inch pieces. Put them into the boiling water, bring to a boil and cook for about 3 minutes, they should still be crisp. Drain and refresh under cold water. Set aside.
  4. Wipe the mushrooms clean with kitchen paper, halve or quarter them as necessary. If very small, leave them whole.
  5. Chop the onion. Heat the oil in a large non-stick pan, add onion and cook for about 2 minutes. Add the mushrooms and cook until they turn golden and all the released juices evaporate about 8-10 minutes. Set aside. Adjust the taste with salt and pepper.
  6. Pour the nut milk into a saucepan and add the flour gradually while whisking all the time. Cook while whisking continuously until the sauce thickens (it will happen fast). Season well with salt, pepper, and nutmeg. Stir in the nutritional yeast. Add a splash of extra milk if the sauce seems too thick. Add to the mushroom-onion mixture together with soy sauce and green beans. Stir well.
  7. Mix the Panko breadcrumbs and parsley.
  8. Lightly oil a suitable casserole dish, place the mixture inside and sprinkle the Panko mixture on top. Bake for about 35 to 40 minutes until golden brown.

Notes

  1. Almond milk, any other nut milk or soy milk.
  2. White button or cremini mushrooms.
Nutrition Information:
Yield: 6 Serving Size: 1/6 of the casserole
Amount Per Serving: Calories: 181Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 312mgCarbohydrates: 28gFiber: 8gSugar: 11gProtein: 10g

Nutritional information is not always accurate.

36 comments
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36 comments

Amy (Savory Moments) 21/03/2016 - 12:00

This lighter version of green bean casserole looks delicious!

Reply
Adina 21/03/2016 - 14:06

Thanks, Amy.

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Kate @ Framed Cooks 21/03/2016 - 12:24

Secret Recipe Club?? That sounds like so much fun! And, yay YOU for making this classic casserole actually good AND good for you! 🙂

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Adina 21/03/2016 - 14:09

The Secret Recipe Club is really fun, you should join. 🙂

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Debbi 21/03/2016 - 12:40

Love this without the soup!! I could use non dairy milk and make it dairy free too! Yea! 🙂

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Adina 21/03/2016 - 22:47

That would work well for sure.

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Anne 21/03/2016 - 12:46

Adina I am so happy that you liked my Green Bean Casserole, and the pictures look great!

Reply
Adina 21/03/2016 - 14:10

Thank you for the recipe, Anne, we loved it.

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Amanda E 21/03/2016 - 13:22

Hi Adina! I was lucky enough to adopt your blog this month and made your fantastic skinny green onion sauce 🙂

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Adina 21/03/2016 - 14:12

I am glad you liked it, Amanda. 🙂

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Kirstin Troyer 21/03/2016 - 14:41

Yum! This sounds so good! Great choice. Fellow Group C’er

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Adina 21/03/2016 - 18:53

Thank you, Kirstin. 🙂

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Our Eating Habits 21/03/2016 - 14:48

You’re photos are absolutely lovely!

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Adina 21/03/2016 - 18:53

Thank you, that is so nice to hear. 🙂

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Cheyanne @ No Spoon Necessary 21/03/2016 - 15:21

Loving all your choices for the SRC, Adina! This is another great one! Green bean casserole is a classic, but a healthy spin is always winning!! Cheers, friend!

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Adina 21/03/2016 - 18:55

Thank you, Cheyanne. I don’t know how the casserole tastes when made with canned mushroom soup, but I think the healthy version tastes great, I cannot imagine the other version being better.

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Evi @ greenevi 21/03/2016 - 18:27

Green beans, mushrooms and white wine sound like the perfect combination 😉

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Adina 21/03/2016 - 18:56

Thank you, Evi. And you could easily make it vegan by using nut milk. 🙂

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Kathryn @ Family Food on the Table 21/03/2016 - 23:36

We love green bean casserole but I’ve had to tinker with the one my mom always made (it was full of processed stuff) so this version looks perfect! All the great flavors but with fresh, healthy ingredients!

Reply
Thao @ In Good Flavor 22/03/2016 - 02:58

I think I can eat any kind of green bean casserole that’s put in front of me, but there is something to be said for ones with fresh, wholesome ingredients like this one. It looks delicious and would go well with so many things.

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Adina 29/03/2016 - 18:18

Thank you, Thao, I think the same about it.

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Anu - My Ginger Garlic Kitchen 22/03/2016 - 08:42

Green beans, mushrooms and white wine combination sound heavenly, Adina. Such a fantastic treat and thanks for introducing me to this new recipe.

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Adina 29/03/2016 - 18:17

You are welcome, Anu. It was a new combination for me as well, I loved it.

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Heather @ Join Us, Pull up a Chair 22/03/2016 - 13:23

Looks delicious and so much healthier! Great SRC choice!

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Adina 29/03/2016 - 18:15

Thanks, Heather. 🙂

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Jennifer @ Show Me the Yummy 22/03/2016 - 14:22

Green bean casserole is one of my FAVORITES! Love that this version is so much healthier 🙂

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Adina 29/03/2016 - 18:14

Thank you, Jennifer.

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Brie 23/03/2016 - 00:50

Not every American is fond of a traditional green bean casserole 🙂 I usually avoid that canned soup filled questionably colored dish at holiday dinners. But yours looks so fresh and delicious! I can just imagine mashed potatoes topped with a big scoop, yum!

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Adina 29/03/2016 - 18:13

I really don’t need the meat to enjoy this, it makes a perfect meal on its own.

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mjskit 23/03/2016 - 03:23

Who doesn’t like Green Bean casserole? You’ve done a great job making it healthy! Thanks!

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Adina 29/03/2016 - 18:11

Thank you, MJ.

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sarah k @ the pajama chef 25/03/2016 - 00:00

i have to admit that green bean casserole has never been my favorite… but my husband loves it and homemade versions are always better than the processed kind. i’ll have to try this!

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Adina 29/03/2016 - 18:11

I hope you do, Sarah, I think you will like it as well.

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Lorelle 25/03/2016 - 05:27

I love green beans, and like you, when I see cans of soup in a recipe I delete and move on. Your recipe looks delicious and I will be trying it out over easter – thanks so much.

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Adina 29/03/2016 - 18:05

You’re welcome, Lorelle, I hope you like it as much as we did. 🙂

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Lauren @ Sew You Think You Can Cook 06/04/2016 - 05:23

Green bean casserole is one of my favorite side dishes at the holidays. I’ve done a version in the slow cooker that didn’t use canned soup, but it just wasn’t the same! 😉
I’ll have to try your healthier version, now!

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