Green bean casserole is one of the most popular side dishes found on the dinner table during the holidays – and for good reason! It’s creamy and oh-so flavorful, accompanied by crispy onion strings for the ultimate crunch factor. This green bean casserole recipe is a dairy-free spin off of the classic; using homemade cream of mushroom ‘soup’ and freshly-made crispy onion strings. Although there are a few steps to creating the entire dish from scratch, it is fairly easy and does not take up too much time. The best part? This dairy-free green bean casserole can be prepared ahead of time so you’re able to pop it in the oven and bake to save some time when hosting for the holidays.
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Dairy-free Green Bean Casserole Recipe Tips
- To make this recipe gluten-free, simply substitute the all-purpose flour for gluten-free flour at a 1:1 ratio.
- To make ahead, follow all of the steps up until baking. Cover and place in the fridge for up to 2 days before baking. Take out of the oven and bake according to the recipe.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
The Best Dairy-Free Green Bean Casserole Recipe
what you'll need
- 2 lbs fresh green beans cut in half
Dairy-Free Cream of Mushroom ‘Soup’
Crispy Onion Straws
- 1 large sweet onion
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 cup avocado oil or another neutral oil
let's do it
- Preheat the oven to 375°F and prep a 9 x 13 or 8 x 8 baking dish with cooking spray.
- Heat a large pot of lightly salted water and bring to a boil. Throw the green beans into the boiling water and boil for 5 minutes. Drain the green beans and set aside.
Prep the Cream of Mushroom
- To make the cream of mushroom, heat a large skillet over medium-high heat and add 1 tbsp oil. Add the onions and saute for 3-5 minutes until onions are translucent.
- Reduce the heat to medium and add the chopped mushrooms, salt, and saute for about 5-8 minutes until the mushrooms have cooked down completely. Add the garlic and cook for another minute.
- Sprinkle the flour over the mushrooms and saute for about 1 minute until all of the mushrooms are covered with flour.
- Using a whisk, whisk in the dairy-free milk until completely combined. Continue to whisk until the mixture has thickened, about 3-5 minutes.
- Add the pepper, garlic, powder, and continue to cook for another 3-5 minutes. Taste and adjust seasonings as needed. Once the soup is thick, remove from the heat.
Make the Fried Onions
- To make the fried onions, toss the sliced onions in a bowl with the flour, cornstarch, and salt until completely covered.
- Heat a large skillet over medium-high heat with the oil. Add the onions in one even layer and don’t touch for 1-2 minutes. Once the onions have browned on one side, flip them using a spatula and brown the other side.
- Once the onions are golden dark brown, remove them from the pan and onto a paper towel to drain any excess oil.
Assemble the Casserole
- To assemble the casserole, pour the blanched green beans into the prepared baking dish and pour the cream of mushroom evenly over the top of the beans. Sprinkle the fried onions over the top.
- Place in the oven and bake for 20 minutes. After the 20 minutes is up, turn the oven up to 400°F and bake for another 10 minutes. The casserole will be bubbling - this is okay.
- Remove from the oven and let cool for about 10 minutes before serving.
One Last Thing