Dairy-Free Green Bean Casserole

Lighten up this Thanksgiving classic with a dairy-free green bean casserole made with no canned soup and no milk. Instead, a quick homemade mushroom gravy, green beans, and crispy fried onions come together with just 9 ingredients, and it's the perfect partner for a big scoop of Instant Pot garlic mashed potatoes!

Can You Make Green Bean Casserole Without Milk?

Yes! This green bean casserole has no milk, no cream, and no canned soup at all. The creamy sauce comes from a simple roux of oil and flour whisked with vegetable broth and simmered with mushrooms, onion, and garlic, so it's rich and savory without any dairy.

If you'd rather go the classic soup route, you can make my vegan condensed cream of mushroom soup from scratch instead of buying a can.

What Is Green Bean Casserole?

Green bean casserole first started as a Campbell's soup creation way back in the 1950s, combining their canned mushroom soup with canned green beans and fried onions.

This recipe for green bean casserole without dairy milk is 100% vegan, and I swap the canned soup for a fresh mushroom and vegetable gravy (if you love that flavor, my vegan cream of mushroom soup is a great one to have in your back pocket too). In place of canned beans (known for being mushy), I use fresh or frozen green beans for extra texture.

What Makes This Dairy-Free Green Bean Casserole So Good

This dairy-free green bean casserole is still the same hearty, comforting, flavorful side dish you remember, just with no dairy milk or cream!

• Simple: Minimal effort, a handful of steps, and just 9 ingredients.
• No canned soup: The gravy is homemade in one pan with real mushrooms, onion, and garlic.
• Crispy topping your way: I personally love to use packaged fried onions because, yum! I've also included a homemade topping in the tips if that's more your thing.
• Flexible: Make it gluten-free, use fresh, frozen, or canned green beans, and more (all below).
• Make-ahead friendly: Prep the filling in advance, then sprinkle on the onions and bake on the day.
• Crowd-pleasing: A diet-friendly side for the entire family to enjoy.

Dairy-Free Green Bean Casserole Ingredients

Refer to the recipe card for the full list of ingredients and their quantities.

• Green beans: You can use fresh or frozen green beans (I use frozen) for this homemade vegan green bean casserole. I like to use French green beans (haricots verts) when possible, though other green beans work, too.
• Fried onions: Pre-made French fried onions are wonderfully crispy and moreish. Just check the label to make sure yours are vegan. French's Original Crispy Fried Onions are labeled vegan and dairy-free, but they do contain wheat. See the tips for a homemade version.
• Mushrooms: I like to use cremini mushrooms (baby bella) for their flavor and low cost. Avoid white mushrooms, which are the least flavorful option. Canned mushrooms may work too. Mushroom lovers, you'll also want my vegan mushroom gravy.
• Onion and garlic: This dairy-free green bean casserole recipe relies on onion and garlic for depth of flavor.
• Flour: Regular all-purpose flour works great here, though you can use cornstarch if you're gluten-free (see below).
• Vegetable broth: Use your favorite veg broth, in liquid form or a powder, cube, or Better Than Bouillon vegetable base mixed with water. Use reduced-sodium broth if preferred.
• Dried oregano: Adjust the amount to taste.
• Oil: Use a neutral cooking oil, like vegetable oil, canola oil, or avocado oil. Vegan butter also works for a richer flavor.

You may also need salt and pepper to season the dairy-free casserole filling to taste.

Add-ins and Recipe Variations

There are several ways you can add to this non-dairy green bean casserole recipe for more flavor and texture, including:

• Nutritional yeast: Add to the gravy for more of an umami, "cheesy" flavor in place of parmesan.
• Breadcrumbs: Use instead of fried onions, or alongside homemade sauteed onion, for crunch. Use gluten-free if necessary.
• Nutmeg: Add a tiny pinch to the gravy for a subtle flavor.
• More herbs: Thyme, basil, or even cayenne pepper or red pepper flakes to add heat.
• Soy sauce: Use soy sauce instead of salt to add saltiness and umami. Use tamari or coconut aminos for gluten-free options.
• Coconut milk: For a creamier gravy, add a few spoonfuls of the cream from the top of a can of coconut milk. Other unsweetened vegan cream or milk alternatives also work for a slightly creamier vegan green bean casserole.
• Nuts: Chopped nuts like pecans or walnuts can be added to the onion topping for extra crunch and a toasty flavor.
• Mashed potato: While it isn't a traditional addition, for an extra hearty casserole, top the gravy layer with creamy mashed potatoes (my best garlic mashed potatoes are perfect here) before adding the fried onions. Mashed cauliflower works too.
• Vegan bacon: Fry a few slices of vegan bacon, chop into strips, and stir into the casserole.

How to Make Gluten-Free Dairy-Free Green Bean Casserole

This casserole is easy to make gluten-free with two swaps:

• Swap the flour for cornstarch. Skip the flour roux. Add all the broth to the pan first, then stir in a cornstarch slurry (start with 2 Tablespoons cornstarch mixed with 3 Tablespoons water, and add more if needed) and whisk until thickened.
• Swap the topping. Classic fried onions contain wheat flour, so look for a certified gluten-free fried onion, or top with gluten-free breadcrumbs or homemade sauteed onions instead.

Double-check that your vegetable broth is gluten-free, too.

Fresh, Frozen, or Canned Green Beans?

All three work, so use what you have!

• Frozen: My go-to. Stir them straight into the gravy, no thawing needed.
• Fresh: Trim the ends (chop them in half if preferred) and boil them for just 4 to 5 minutes before adding them to the casserole. Want an easy way to cook them? Try my Instant Pot green beans.
• Canned: Technically, yes! Drain them well. They'll make a softer, mushier casserole (though I know some people prefer that). I haven't tested exact amounts with canned beans, so start with about the same weight as the frozen bag (16 ounces or 454 grams), drained.

If you'd like green beans without the casserole, my brown sugar green beans are another holiday favorite.

How to Make Dairy-Free Green Bean Casserole

This green bean casserole without milk takes about 55 minutes from start to finish. First, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and lightly grease a 9x13-inch baking dish, or have a 12-inch cast iron skillet ready. Peel and mince the garlic, and dice the onion and mushrooms.

PRO TIP: Using a mandoline for the onion and mushrooms can speed up the prep time.

Step 1: Saute the vegetables. Heat the oil in a large saucepan over medium heat. Once hot, add the onions, mushrooms, and garlic. Saute for 3 to 4 minutes until translucent and tender.

Step 2: Make the roux. Add the flour, stirring constantly, to form a thick paste, and let it cook for 1 to 2 minutes until golden.

Step 3: Simmer the gravy. Add the broth, stirring well, and bring the mixture to a simmer. Add the dried oregano and ground pepper, then keep stirring until the gravy thickens to your liking (12 to 15 minutes).

Step 4: Add the green beans. Stir in the frozen green beans until they're coated in the gravy.

Step 5: Add the topping. Transfer the mixture to your baking dish or cast iron skillet and top with the fried onions.

Step 6: Bake. Bake for 20 to 25 minutes, then serve warm.

PRO TIP: For more flavor, cook the onion longer, until lightly caramelized, before adding the mushrooms and garlic.

This classic holiday side turned vegan pairs well with all your favorite Thanksgiving and Christmas dishes, like Beyond Meat meatloaf with a drizzle of easy vegan gravy, and works great at any roast dinner. For another veggie side on the same table, try my garlic herb roasted vegetables.

Toni's Recipe Tips

• Adjust the green bean texture: Change the cooking time based on whether you'd like very tender or tender-crisp green beans. This also depends on whether you use frozen or fresh beans.
• For a homemade topping: Gently saute some onions until slightly crisp, or cook them low and slow to caramelize (this can take 50 to 60 minutes on the stove, or try my hands-off slow cooker caramelized onions). Combine them with breadcrumbs or crushed nuts for extra crunch if you like.
• Avoid white mushrooms: They're not very flavorful, so this casserole is far better with mushrooms that add more body, like baby bellas.
• Thin gravy? Add a little more flour or cornstarch slurry to thicken it before adding the beans.
• Save time: Use pre-chopped onion and mushrooms.

Make Ahead and Storage

Make ahead: You can prepare the filling a day or two in advance and store it covered in the refrigerator. Take it out of the fridge 30 to 40 minutes before transferring it to your skillet or baking dish, topping with fried onions, and baking.

Store: Let the casserole cool, then store leftovers in an airtight container in the fridge for 4 to 5 days.

Freeze: You can freeze it for up to three months, but the green beans get softer once thawed, so keep that in mind.

Reheat: Leftovers reheat well in the microwave (1 to 2 minutes depending on portion size, though the onions won't be crispy) or in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warm and the onions crisp up again.

FAQs

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