Dairy Free Vegan Green Bean Casserole

The Dairy Free Vegan Green Bean Casserole is one of those dishes that evokes a sense of nostalgia and comfort. Growing up, I remember eagerly anticipating family gatherings, where the table was adorned with all sorts of delicious food. But the star of the show was always the green bean casserole. Fast forward to today, I’ve crafted a version that stays true to its roots while embracing a dairy-free and vegan lifestyle. This casserole is not only a feast for the eyes but also a celebration of flavors that makes it perfect for any occasion. Whether it’s Thanksgiving or a simple weeknight dinner, this dish has become a staple in my home.

What I love most about the Dairy Free Vegan Green Bean Casserole is how easily it brings everyone together. It’s a crowd-pleaser that never fails to impress, even those who are not following a vegan diet. The creamy sauce, the tender green beans, and the crispy onions on top create a harmonious blend of textures and tastes that is hard to resist. Plus, it’s a fantastic way to sneak in some veggies!

As the aroma wafts through the kitchen while it bakes, I can’t help but feel excited about sharing it with friends and family. Each bite is a reminder of the importance of comfort food in bringing joy to our lives. So, the next time you find yourself in need of a delicious and satisfying meal, turn to this Dairy Free Vegan Green Bean Casserole and watch it work its magic.

Ingredients Overview for Dairy Free Vegan Green Bean Casserole

This Dairy Free Vegan Green Bean Casserole is all about using wholesome ingredients that work harmoniously together. Each component plays a vital role in creating the dish’s unique flavor and texture. From the crisp green beans to the creamy sauce, they come together to form a comforting meal that everyone can enjoy.

• 1 1/2 tablespoons avocado oil – A healthy oil that adds richness and depth to the dish.
• 2 cups mushrooms, sliced – These add a savory flavor and meaty texture that complements the green beans perfectly.
• 1 cup onion, diced – Onions provide a sweet and savory base for the casserole.
• 1 pound green beans, trimmed – Fresh green beans bring in a crisp texture and vibrant color.
• 1 cup + 1 tablespoon unsweetened almond milk, divided – This creates a creamy consistency without dairy.
• 1 cup + 1 tablespoon full-fat coconut milk, divided – Adds creaminess and a hint of coconut flavor to the sauce.
• 1 teaspoon sea salt – Enhances flavors and balances the dish.
• 1/4 teaspoon pepper – Introduces a mild heat and depth to the flavor profile.
• 2 tablespoons tapioca starch – Acts as a thickener for the creamy sauce.
• 1/2 cup unsweetened almond milk – Used for soaking the onions, contributing to the overall creaminess.
• 1/2 a large onion, thinly sliced – For frying and adding a crispy texture on top.
• 1/2 cup avocado oil for frying – Ensures a crispy coating on the fried onions.
• 2 tablespoons coconut flour – Adds a bit of sweetness and helps in frying the onions.
• Pinch of salt and pepper – For seasoning the fried onions.

The Process for Making Dairy Free Vegan Green Bean Casserole

Making this Dairy Free Vegan Green Bean Casserole is a rewarding experience that fills your kitchen with delicious aromas. Follow these steps to create a dish that will impress everyone!

1. Preheat your oven to 350°F. This step is crucial as you want your casserole to bake perfectly without any cold spots.
2. In a medium bowl, fill it with 1/2 cup of almond milk (the one you reserved from the fried onions) and add the thinly sliced onion. Make sure to separate all the rings so they soak up that creamy goodness while you prepare the rest of the casserole.
3. In a large frying pan, heat 1 1/2 tablespoons of avocado oil over medium-high heat. You want it hot enough to sauté but not smoking. Add in the sliced mushrooms and diced onion, and cook them until they are lightly golden brown, which should take about 3 to 4 minutes.
4. While those are cooking, fill a large pot with water, adding a pinch of salt, and bring it to a boil. Once boiling, add in the trimmed green beans and cook until they are fork-tender, which should take about 7 to 8 minutes. Drain the beans and place them on a paper towel-lined plate to absorb any excess water.
5. Once your mushrooms and onions are golden, add in 1 cup of almond milk and 1 cup of coconut milk (make sure to reserve the rest for later), along with the sea salt and pepper. Stir until everything is well combined, letting those flavors meld together.
6. Bring the mixture to a boil. While you’re waiting, whisk together 2 tablespoons of tapioca starch and the remaining 1 tablespoon of each milk in a small bowl until it’s nice and smooth.
7. Once the sauce is boiling, stir in the tapioca and milk mixture, stirring constantly. Allow the milk mixture to boil for about 4 minutes while you stir to prevent it from sticking to the pan.
8. Reduce the heat to medium and let the sauce simmer, stirring frequently, until it thickens and reduces by half. This should take about 10 to 11 minutes. You want it to be really thick for that perfect casserole consistency.
9. After the sauce has thickened, gently fold in the green beans, making sure they are evenly coated with the creamy mixture.
10. Pour the mixture into an 8×8-inch baking dish, spreading it evenly. Bake in the preheated oven until the sides are bubbly and the sauce has thickened further, around 25 minutes.
11. While the casserole is baking, it’s time to prepare the crispy onions. Heat 1/2 cup of avocado oil in a medium saucepan over medium-high heat, then reduce to medium. You want it hot enough that it sizzles when you add the onion, but not so hot that it burns.
12. In a large Ziploc bag, combine 2 tablespoons of tapioca starch, 2 tablespoons of coconut flour, salt, and pepper. Drain the onions soaking in the almond milk, transfer them to the bag, and shake gently to coat each ring evenly.
13. Carefully drop a few onion rings into the hot oil, ensuring not to overcrowd the pan. Fry until they are lightly golden brown and crispy, flipping as necessary. I usually do this in 4 batches to get them just right.
14. Once cooked, transfer the crispy onions to a paper towel-lined plate to blot off any excess oil. Repeat this process until all the rings are done.
15. When the casserole is finished baking, scatter the fried onions on top, pressing them lightly into the mixture. Bake for an additional 5 minutes, then serve and enjoy!

Pro Tips and Tweaks

Making the perfect Dairy Free Vegan Green Bean Casserole is all about attention to detail. Here are some pro tips to elevate your dish:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
• Freezing: This casserole can be frozen before baking. Just assemble everything and cover tightly. When ready, bake directly from the freezer, adding extra time as needed.
• Pairing: Serve this casserole alongside quinoa salad or roasted vegetables for a well-rounded meal.
• Make It Your Own: Don’t hesitate to add other vegetables like broccoli or carrots to enhance the nutritional value.
• Flavor Boost: Add a dash of nutritional yeast to the sauce for a cheesy flavor without the dairy.

How to Serve Dairy Free Vegan Green Bean Casserole

When it comes to serving the Dairy Free Vegan Green Bean Casserole, the possibilities are endless. Here are some creative ideas:

• Perfect for Holidays: This casserole is a classic choice for Thanksgiving or Christmas dinners, bringing a touch of nostalgia to your table.
• Weeknight Dinner: It’s also wonderful for a cozy family dinner. Pair it with a simple salad or crusty bread for a satisfying meal.
• Leftover Magic: Use leftovers to create a delicious wrap or a filling for baked potatoes the next day.
• Seasonal Side: This dish is perfect for fall but can be enjoyed all year round due to the availability of green beans.
• Storage Tips: If you have leftovers, store them sealed in the fridge for up to three days or freeze for longer storage.

FAQ

Conclusion

The Dairy Free Vegan Green Bean Casserole stands out as a comforting dish that brings people together. It’s not just a meal; it’s a celebration of flavors and memories. I encourage you to try making it for your next gathering or even just for a cozy night at home. Trust me, once you do, you’ll find yourself craving it again and again!

Dairy Free Vegan Green Bean Casserole

The ultimate comfort food, this Dairy Free Vegan Green Bean Casserole combines creamy texture and savory flavors. It's an easy weeknight dinner that delights everyone at the table. With its crispy topping and wholesome ingredients, it’s the perfect dish to warm your heart and belly!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 tablespoons avocado oil
• 2 cups mushrooms, sliced
• 1 cup onion, diced
• 1 pound green beans, trimmed
• 1 cup + 1 tablespoon unsweetened almond milk, divided
• 1 cup + 1 tablespoon full-fat coconut milk, divided
• 1 teaspoon sea salt
• 1/4 teaspoon pepper
• 2 tablespoons tapioca starch
• 1/2 cup unsweetened almond milk
• 1/2 a large onion onion, thinly sliced
• 1/2 cup avocado oil for frying
• 2 tablespoons tapioca starch
• 2 tablespoons coconut flour
• Pinch of salt and pepper

Equipment

• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Large Pot
• Whisk
• Saucepan
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. Preheat your oven to 350°F.
2. Fill a medium bowl with the 1/2 cup of almond milk (from the fried onions) and add in the thinly sliced onion, making sure to separate all the rings so they can sit while you make the casserole.
3. In a large, high-sided frying pan, heat the avocado oil over medium-high heat.
4. Add in the mushrooms and diced onions and cook until lightly golden brown, about 3-4 minutes.
5. While the mushrooms and onions cook, fill a large pot with water, adding a pinch of salt, and bring to a boil.
6. Once boiling, add in the trimmed green beans and cook until fork-tender, about 7-8 minutes. Drain and transfer to a paper towel-lined plate. Try to lightly press out as much of the water as you can. Set aside.
7. Once the mushrooms and onions are cooked, add in 1 cup of the almond milk and 1 cup of the coconut milk (reserving the rest for later) along with the salt and pepper and stir until well combined.
8. Bring the mixture to a boil. While you're waiting for it to boil, whisk together the 2 tablespoons of tapioca starch and the remaining 1 tablespoon of each milk in a small bowl until smooth.
9. Once the sauce is boiling, stir in the tapioca and milk mixture, stirring constantly. Boil the milk mixture for 4 minutes while stirring.
10. Reduce the heat to medium and simmer, stirring very frequently, until the mixture is really thick and reduced by half, about 10-11 minutes.
11. Once the sauce is thick, add in the green beans and stir until evenly coated.
12. Pour the mixture into an 8×8-inch baking dish and bake until the sides are bubbly and the sauce has further thickened, about 25 minutes.
13. While the casserole cooks, it's time to make the onions. Heat the avocado oil in a medium saucepan or skillet over medium-high heat, then reduce to medium. The oil should sizzle when you add the onion, but you don't want it too hot that it burns the onion.
14. Place the tapioca starch, coconut flour, salt, and pepper into a large Ziploc bag and shake until well mixed.
15. Drain the onions soaking in almond milk, transfer them to the bag, and gently shake around to evenly coat each ring.
16. Drop a few rings into the hot oil, making sure not to crowd the pan, and cook until lightly golden brown and crispy, flipping as necessary. I did mine in 4 batches.
17. Transfer the onions to a paper towel-lined plate and gently blot off the excess oil. Repeat until all the rings are done.
18. Once the casserole has cooked, scatter the fried onions on top, lightly pressing them into the casserole. Bake for 5 minutes more, then serve.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
• Tip 2: This casserole can be frozen before baking. Just assemble everything and cover tightly. When ready, bake directly from the freezer, adding extra time as needed.
• Tip 3: Serve this casserole alongside quinoa salad or roasted vegetables for a well-rounded meal.
• Tip 4: Don’t hesitate to add other vegetables like broccoli or carrots to enhance the nutritional value.
• Tip 5: Add a dash of nutritional yeast to the sauce for a cheesy flavor without the dairy.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.