Green bean casserole is perhaps the most popular Thanksgiving side dish. I made an easy Dairy-free Green Bean Casserole that requires only a couple of steps and has a crunchy grain-free cereal topping. This recipe can also be modified to be vegan to satisfy every gluten-free, dairy-free, and vegan guest at your table.
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I was never a green bean casserole eater growing up. There was something off-putting by the gelatinous cream of mushroom soup coming out of the can that ruined it for me. While it was everyone's favorite side dish at Thanksgiving, I would ake an extra helping of fresh green beans or brussels sprouts instead.
As I grew up, I eventually liked the flavors that this popular side dish offered. By the time I could enjoy it, I was dairy-free, and it continued to be a dish I had to pass up until now. I made an easy dairy-free green bean casserole that requires only a couple of steps and uses a crunchy grain-free cereal topping. The cereal is mixed with minced onion and nutritional yeast for a healthier fried onion alternative that is still flavorful.
How to make this recipe
- The first step to making dairy-free green bean casserole is to blanch the green beans. This is done by boiling or steaming the green beans until nearly all the way cooked and then placing in an ice bath to stop the cooking process. Next, drain the green beans and place them in an 8x8 casserole dish.
- Add the cereal to a food processor and process until bread crumb like. Place in a bowl with the minced yellow onion, nutritinoal yeast, salt, and black pepper. Set aside.
- Now we will make the sauce. Saute the mushrooms and onions in some ghee (or avocado oil if vegan) in a large skillet until soft. Next, add the minced garlic and saute for 1-2 additonal minutes. Add the coconut aminos and scrap the bottom of the pan releasing all the fond or food bits. Next, sprinkle in the tapioca starch and stir for one minute. Lastly, add in the cashew milk and simmer for five minutes. The liquid needs to come to a simmer to allow the tapioca starch to thicken the sauce.
- Lastly, pour the mixture over the green beans and gently toss. Sprinkle the cereal-onion mixture on top and place in a preheated 350 degree oven for 20-25 minutes or until the top is golden brown and the sides are bubbling.
- Remove from the oven and allow to cool for 5-10 minutes before enjoying.
Equipment you will need
Can I make this recipe vegan?
This recipe can easily be modified to be vegan by using vegetable stock instead of chicken stock. I also recommend using vegan butter or avocado oil in place of the ghee.
Can I make this recipe ahead of time?
Yes! This green bean casserole can easily be made a day in advance. Make the green bean casserole as usual but leave off the topping. When ready to heat it and serve, sprinkle the cereal-onion mixture on top and bake in a preheated 350-degree oven until golden brown on top and bubbling on the sides.
How to store
Store any leftovers in an airtight container in the fridge for up to five days.
How to reheat leftovers
There are a few ways to reheat leftover dairy-free green bean casserole:
- My favorite way is to place the casserole in an oven safe dish, cover with aluminum foil, and reheat in a 350 degree preheated oven for 15 minutes.
- Reheat in a microwave making sure to stir every few minutes so the casserole reheats evenly.
- Lastly, which is also not my preferred way is to reheat on the stove top. Place any casserole in a small saucepan or fry pan and add a touch of water. Slowly heat until heated through.
Are you looking for more delicious holiday recipes? Make sure to check out this Shaved Brussels Sprout Salad with Orange-Poppy Seed Vinaigrette and Ginger Molasses Cookies.
Dairy-free Green Bean Casserole
Ingredients
- 1 ½ # fresh green beans
- 2 tbsp ghee or avocado oil
- 3 cups portobella mushrooms, finely chopped
- 1 medium yellow onion, small diced
- 3 large garlic cloves, minced
- ⅓ cup chicken stock
- ¾ cup cashew milk or another plant based milk
- 1 tbsp coconut aminos
- 1 tbsp + 1 tsp tapioca starch
- 1 ½ cup Lovebird Cereal or gluten-free breadcrumbs
- ¼ cup yellow onion, finely minced
- 1 tbsp nutritional yeast
- salt and black pepper
Instructions
- Preheat theoven to 350 degrees. Chop the green beans until they are bite size. Place them in boiling water or steam them until they are nearly all the way cooked but still slightly crunchy. Next, stop the cooking process by draining the beans and then placing them in an ice bath. Next, drain the green beans from the ice bath and place them in an 8x8 casserole dish.
- Add the Lovebird cereal to a food processor (skip this step if using breadcrumbs) and process until the cereal is bread crumb like. Place in a bowl with the minced yellow onion, nutritinoal yeast, salt, and black pepper. Set aside.
- To make the sauce, saute the mushrooms and onions with the ghee (or avocado oil if vegan) in a large skillet until soft, abouit5 minutes. Next, add the minced garlic and saute for 1-2 additonal minutes. Add the coconut aminos and scrap the bottom of the pan releasing all the fond or food bits. Srinkle in the tapioca starch and stir for one minute. Lastly, add in the cashew milk and simmer for five minutes. The liquid needs to come to a simmer to allow the tapioca starch to thicken the sauce.Lastly, pour the mixture over the green beans and gently toss.
- Sprinkle the cereal-onion mixture on top of the green beans and place in the oven for 20-25 minutes or until the top is golden brown and the sides are bubbling. Remove from the oven and allow. to cool for 5-10 minutes before enjoying,
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