Dairy-Free Green Bean Casserole

Lighten up this thanksgiving classic with a dairy-free green bean casserole recipe containing no canned soup, canned beans, or heavy dairy. Instead, this vegan green bean casserole is quick, flavorful, and contains just 8 ingredients!

In the last decade, those of us who consume dairy-free and vegan diets are finally becoming spoiled for choice with the new products entering the market (finally!). The result has made practically no dish out of bounds - Thanksgiving side dishes included! So, along with candied yams (with vegan marshmallows) and vegan stuffing, now it’s the turn of this lighter, healthier dairy-free green bean casserole!

What Is Green Bean Casserole?

Green bean casserole first originated as the creation of Campbell’s soup way back in the 1950s and was a combination of their canned mushroom soup with canned green beans and fried onions. Unfortunately, using so many processed ingredients meant the dish also contained high levels of sodium, fat, and plenty of calories (yet not very nutrient-dense ones).

In comparison, not only is this recipe for green bean casserole without dairy milk 100% vegan, but I’ve lightened it up further by ditching high-sodium soup for a lighter fresh mushroom and vegetable gravy. In place of canned beans (known for being mushy), I rely on fresh or frozen green beans for extra nutrients and texture.

Why You’ll Love This Dairy-free Green Bean Casserole?

While this healthy green bean casserole recipe prioritizes flavor over ease (aka processed, canned ingredients packed with sodium and preservatives), it’s still incredibly easy to pull together, with minimal effort, steps, and just 8 ingredients. More so, it’s still the same hearty, comforting, flavorful side dish you remember, just lighter (with no dairy milk or cream!).

I personally love to still use packaged fried onions because, yum! However, I’ve also included an alternative homemade topping that’s healthier and preservative-free if that’s more your thing.

I’ve included options below for several variations too. I.e., making a gluten-free, dairy-free green bean casserole, using fresh or frozen green beans, and more! Best of all, you can even partially prepare this non-dairy green bean casserole in advance, finishing it on the day by sprinkling it with onions and baking it to perfection. The results are a diet-friendly, crowd-pleasing side for the entire family to enjoy!

The Ingredients

• Green beans: You can use fresh or frozen green beans (I use the latter) 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 (make sure they’re dairy-free/ vegan). See recipe notes for lighter, 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.
• Aromatics: 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 (method in FAQs) if you’re gluten-free.
• Vegetable broth: Use your favorite veg broth (in liquid form or a powder/cube with water). Use reduced-sodium broth if preferred.
• Dried oregano: Adjust the amount to taste.
• Oil: Use neutral cooking oil, like vegetable oil, canola oil, avocado oil, etc. Vegan butter should also work for a richer flavor.

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

Add-ins & Recipe Variations

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

• Nutritional yeast: To add to the gravy for more of an umami/ 'cheesy' flavor in place of parmesan.
• Breadcrumbs: To use instead of fried onions or alongside homemade sautéed onion for crunch. Use gluten-free if necessary.
• Nutmeg: Add a tiny pinch to the gravy for a subtle flavor.
• More herbs: To add extra flavor to this healthy green bean casserole. I.e., thyme, basil, or even cayenne pepper/red pepper flakes to add heat.
• Soy sauce: You can use soy sauce instead of salt to add saltiness and umami. Use tamari/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 vegan cream or milk alternatives (unsweetened) should 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, healthy green bean casserole, top the gravy layer with a layer of creamy mashed potatoes before topping it with the fried onions. For a lighter option, mashed cauliflower works.
• Vegan bacon: Fry a few slices of vegan bacon, chop into strips, and stir into the vegan/vegetarian green bean casserole.

How to Make Dairy-free Green Bean Casserole?

This green bean casserole without milk requires just 8 ingredients and about 40 minutes to prepare (half of that hands-off).

• 1) First, preheat the oven to 400F/205C, and lightly grease a 9x13-inch baking dish.
• 2) Meanwhile, peel and mince the garlic, finely slice the onion, and slice the mushrooms.

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

• 3) Heat the oil in a large saucepan over medium heat. Once hot, add the onions, mushrooms, and garlic. Sauté for 3-4 minutes until they are translucent and tender.

For more flavor, feel free to cook the onion for longer, until lightly caramelized, before adding the mushrooms and garlic.

• 4) Add the flour, constantly mixing, to form a thick paste and allow it to cook for 1-2 minutes until golden.

• 5) Add the broth, stirring well, and bring the mixture to a simmer, adding the dried oregano and ground pepper. Stir well until the gravy thickens to your desired consistency (12-15 minutes).

• 6) Stir in the frozen green beans, then transfer the mixture to a large cast-iron skillet (or a casserole dish) and top it with the fried onions.

• 7) Transfer the dairy-free green bean casserole to the oven and bake for 20-25 minutes. Once ready, remove from the heat and serve while still warm.

This classic holiday side dish turned vegan pairs well with all your favorite Thanksgiving and Christmas sides and works great at any roast dinner.

FAQs

Top Recipe Tips and Notes

• Adjust the green bean texture: You can adjust the cooking time of the beans based on whether you’d like very tender results or tender-crisp green beans. This will also change based on whether you use frozen or fresh green beans.
• For a healthier topping: Gently sauté some onions until slightly crisp (or cook them over low heat to caramelize them—though this can take 50-60 minutes). Optionally combine them with breadcrumbs and/or crushed nuts for extra crunch.
• Avoid white mushrooms: They’re not overly flavorful, so this dairy-free green bean casserole is far better off with options that add more body to the dish (like Baby Bella mushrooms).
• When using fresh green beans, trim the ends (chop them in half if preferred) and boil them for just 4-5 minutes before adding them to the casserole. Adjust the overall cooking time accordingly.
• Save time: By using pre-sliced mushrooms and onion.

Storage Recommendations

Make ahead: You can prepare the filling for the green bean casserole a day or two in advance and store it covered in the refrigerator. Then, remove it from the fridge 30-40 minutes before transferring it to the cast-iron pan, topping with fried onions, and baking.

Store: Allow the vegan casserole to cool and store leftovers, covered, in the fridge for 4-5 days.

Freeze: While you can freeze it for up to three months, the green beans become mushier upon thawing, so keep that in mind.

Reheat: The leftovers will reheat well either in a microwave (1-2 mins based on portion size and microwave power, but the onions won’t be crispy) or in the oven (at 350F/175C) until warm and onions crisp up again.

More Vegan Thanksgiving Recipes

• Instant Pot Garlic Mashed Potatoes
• Shaved Brussels Sprout Salad
• Easy Cranberry Pear Sauce
• Garlic Herb Roasted Vegetables
• Air Fryer Asparagus
• Instant Pot Apple Cider
• Easy Vegan Pumpkin Pie
• Healthy Apple Pie Baked Apples

If you try this easy dairy-free green bean casserole recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla