Dairy-Free Green Bean Casserole – your classic holiday side dish, but dairy-free with a homemade dairy-free cream of mushroom soup included!
Dairy-Free Cream of Mushroom Soup
- 5 tablespoons of vegan butter, divided
- 1/2 cup yellow onion, diced
- 8–12 oz sliced mushrooms
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup + 1 tablespoon all-purpose flour
- 2–3 cups chicken broth
- 1/2 cup full-fat coconut milk (use immersion blender to fully combine first if the coconut milk has separated in can)
Dairy-Free Green Bean Casserole
- 1.5 lbs fresh green beans, trimmed
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1.5 cups french fried onions, divided
Dairy-Free Cream of Mushroom Sauce
- In medium/large sauce pan melt 3 tablespoons butter over medium heat and add onion.
- Cook on medium, stirring constantly, until they reduce.
- Add mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. Stir fairly constantly. (add additional butter, as needed to ensure pan doesn’t dry out – I added a couple extra tablespoons – kind of depends how big your mushrooms are and how long they need to cook down. They will absorb the butter pretty quickly).
- Add a pinch of salt and the thyme. Stir.
- Add remaining 2 tablespoons of butter and let melt.
- Add flour and stir to fully combine.
- Add broth, 1/2 cup at a time, whisking continuously.
- Let simmer about 5-10 minutes, whisking softly, and you will see it start to thicken.
- After 10 minutes, add coconut milk. Stir to combine.
- Taste and add additional salt, pepper or thyme – as desired – remove from heat. It will thicken as it cools and gets closer to room temperature.
Dairy-Free Green Bean Casserole
- Preheat oven to 350 degrees F.
- Place green beans in 9×13 baking dish or casserole pan.
- Add Dairy-Free Cream of Mushroom Soup, red pepper flakes and 1/2 cup of the fried onions. Mix well.
- Bake for 30 minutes, middle rack and uncovered.
- Remove from oven and sprinkle remaining fried onions on top. Bake for another 15 minutes.
- Remove and let cool slightly before serving.
- Green Beans: if you want to take the extra step to blanch your green beans before baking you certainly can – just make sure you pat dry the blanched green beans with a paper towel before cooking.
- Coconut Milk: if you don’t like coconut milk you can sub in almond milk, it just might not be quite a creamy (soy milk would work too).
- French Fried Onion Alternatives: feel free to use bread crumbs or crushed pork rinds instead of crispy fried onions if you prefer!
- Cook Time: after 30 minutes the fresh green beans will be well-cooked, but still firm. If you want the green beans not-so-firm, cook there for an additional 10 minutes or so before putting the extra fried onions on top.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gluten-Free Version: to make this gluten-free as well simply use gluten-free flour and a gluten-free variety of french fried onions.
- Dairy Sensitivity: if you are able have butter or ghee feel free to sub that for the vegan butter.
Keywords: dairy free green bean casserole