Dairy-Free Green Bean Casserole
This Dairy-Free Green Bean Casserole is creamy, savory, and full of rich umami flavor — no canned soup required! Made with crisp-tender green beans, a homemade coconut milk mushroom sauce, and a crunchy baked onion topping, it’s a fresh, lighter twist on the classic holiday favorite.
Servings 6 people
Calories 197kcal
Ingredients
Tobacco onions
- 1 large sweet onion sliced into thin rings
- ½ cup non-dairy milk any works
- ¼ cup all-purpose flour
- 2 tablespoons panko breadcrumbs
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Creamy Mushroom Sauce
- 2 tablespoons grapeseed oil
- 2 cloves garlic finely minced
- ¼ cup all-purpose flour
- 1 ½ cup mushroom broth
- ½ cup coconut milk canned
- 1 tablespoon white miso
- 2 cups fresh mushrooms sliced
- 2 teaspoons fresh thyme minced
- salt and black pepper to taste
- 1-2 tablespoons cornstarch optional
Fresh Green Beans
- 1 pound fresh green beans trimmed and cut on a bias
Instructions
Prepare onions
- Preheat the oven to 425° F.
- Slice the onions into thin rings, about ⅛ inch or thinner. Separate the rings and place in a bowl. Add almond milk and mix around to coat completely.1 large sweet onion, ½ cup non-dairy milk
- In a large bowl mix together flour, panko, smoked paprika, salt and pepper. Stir well until all the ingredients are fully combined. Transfer the onions from the liquid to the flour mixture one handful at a time. Use your hands to toss the onions coating all the pieces entirely.¼ cup all-purpose flour, 2 tablespoons panko breadcrumbs, ¼ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper
- Lay the onions in a single layer on a baking sheet lined with parchment. Place into a 425 degree oven and bake for 15-20 minutes or until browned and crunchy. Move and turn onions at five minute intervals so that all the sides of the onion get browned.
Make mushroom sauce
- Heat grapeseed oil in a medium saucepan over medium-high heat. When hot, add the garlic and cook for 60 seconds. Stir in the flour until a well-mixed paste is formed.2 tablespoons grapeseed oil, 2 cloves garlic, ¼ cup all-purpose flour
- Add mushroom broth and coconut milk, continue stirring with a whisk. Add the miso and stir it in well. Add mushrooms and thyme, reduce heat to low and cook until sauce thickens, stirring occasionally.½ cup coconut milk, 1 ½ cup mushroom broth, 2 cups fresh mushrooms, 2 teaspoons fresh thyme, 1 tablespoon white miso, salt and black pepper
- If the sauce isnt thick enough you can mix cornstarch with a bit of water and add it to the sauce. Cook for a bit longer to give it time to thicken.1-2 tablespoons cornstarch
Blanch green beans
- Fill a large pot with water halfway and place over medium high heat. When the water boils, crop the beans into the water and cook for 1-2 minutes. Immediately drain and place beans in cold water to cool them.1 pound fresh green beans
Assemble dish
- Add the green beans to an oven safe bowl or casserole dish and top with sauce. Finish off the dish with the crispy onions. Bake in the oven at 350° F for 15-20 minutes or until heated through.
Video
Notes
- Blanch properly: Cook the green beans just until crisp-tender, then plunge them into cold water to stop the cooking.
- Slice the onions evenly: Even slices ensure they brown and crisp at the same rate in the oven.
- Dry the beans well: Drain thoroughly and pat dry so the sauce stays creamy and the topping doesn’t get soggy.
- Use full-fat coconut milk: The thick cream layer gives the sauce its rich, clingy texture.
- Don’t skip the miso: It adds that deep, savory flavor that makes the casserole taste extra satisfying.
Nutrition
Calories: 197kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 600mg | Potassium: 403mg | Fiber: 4g | Sugar: 7g | Vitamin A: 723IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 3mg
