The Best and Easy Dairy-free Green Bean Casserole

I know everyone is not a fan of the classic green bean casserole and has their favorite side dish. For this recipe, I used fresh green beans, not canned, and homemade cream of mushroom. Talk about budget-friendly ingredients that will complete your Thanksgiving feast.

Ingredients:

-Fresh Green Beans: There is nothing wrong with using canned green beans, but fresh always elevates the dish’s flavor.

-Homemade Cream of Mushroom: This one is made with almond milk and is the best dairy-free cream of mushroom for this dish. You can make this ahead of time (a day or two earlier before making the green bean casserole).

-Mushroom seasoning: I love using this seasoning, especially with mushrooms. If you do not have this seasoning, you can use salt.

-Tamari or low sodium soy sauce: I love adding a splash of soy sauce to my green bean casserole to give it that earthy look. It’s optional, but believe me when I say it is perfect, and it works!

-Fried onions: I used french’s, the perfect topping.

What to do:

-Prep the green beans (cut the ends and cut them in half)

-Bring water to a boil, and cook the fresh green beans (4-5 minutes)

-Then add them to an ice bath to stop the green beans from cooking (ice cubes + water).

-Mix the DF cream of mushroom and green beans in a baking dish.

-Bake at 350F for 10-12 minutes.

-Top with fried onions, and enjoy!

Other Toppings:

Shredded cheese

Dairy-Free Green Bean Casserole

I know everyone is not a fan of the classic green bean casserole and has their favorite side dish. For this recipe, I used fresh green beans, not canned, and homemade cream of mushroom. Talk about budget-friendly ingredients that will complete your Thanksgiving feast.
Prep Time 10 mins
Cook Time 25 mins
Course Appetizer, Side Dish
Cuisine American
Servings 5

Ingredients
  

  • 1 lb Fresh green beans

Dairy-free cream of mushroom

  • 4 oz Bella mushroom (chopped)
  • 1 tbsp Mushroom seasoning
  • 2 tbsp Minced garlic
  • 2 tbsp Whole wheat flour
  • Up to 3/4 cup Water
  • 1 cube Vegetable cube
  • 1/2 Red onion (chopped)
  • 1 cup Almond milk (unsweetened)

Topping

  • Crispy fried onion

Instructions
 

Green Beans

  • Cut the ends of the green beans and cut them in half
  • Bring water to a boil (add a pinch of salt). Once boiling, add the green beans and cook for about 5-6 minutes.
  • Prepare an ice bath for the green beans (this stops the green beans from overcooking).
  • Drain and set aside (until ready to add to the cream of mushroom).

Dairy-free Cream of Mushroom

  • In a saucepan, saute the mushroom, and cook for about 2-3 minutes.
  • Add the onions and garlic, and cook for another minute.
  • Add the whole wheat flour, slowly pour the almond milk, and mix.
  • In a cup, mix the water and vegetable broth, and slowly pour that into the mixture.
  • Cover and bring to a simmer.
  • At this point, taste the sauce, and add mushroom seasoning (if not available, use salt, if needed).
  • Pre-heat oven to 350F
  • In a baking dish, pour in the green bean mixture.
  • Bake for 10-12 minutes.
  • Once done, top with crispy onion.
  • Enjoy!

Notes

Did you make this recipe?
Please tag me on Instagram @melshealthybowl, and hashtag it #melshealthybowl.
Keyword baked casserole, casserole, cream of mushroom, Dairy-free cream of mushroom, green beans, homemade cream of mushroom

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