Dairy Free Green Bean Casserole

This dairy free green bean casserole recipe comes together with 9 simple ingredients, in about 30 minutes. The ultimate vegan version of a classic holiday side dish!

What was your favorite Thanksgiving side dish growing up? Mine was stuffing! Today though, it's this loaded green bean casserole!

It comes together with cracked green beans, sliced mushrooms, a savory sauce, and crispy fried onion.

This green bean casserole without mushroom soup is savory, crunchy, and creamy! No milk needed!

Why you'll love this recipe

• Allergy friendly: Since I'm lactose intolerant and food allergies and dietary restrictions are abundant in my family, I created this green bean casserole without milk to please everyone at the dinner table.
• Simple to make: Remove the stress from holiday cooking! This string bean casserole is quick and easy to make.
• Easy to adapt: I've included plenty of ingredient substitutions and cooking variations so you can make this meal your own.

Ingredient notes

• Green beans: You can use fresh green beans, frozen green beans, or even canned green beans.
• Mushrooms: Depending on preference, use sliced or chopped mushrooms.
• Plant-based butter: Use unsalted vegan butter in this recipe.
• Garlic: Optional but encouraged!
• All-purpose flour: This will help thicken our DIY cream of mushroom sauce.
• Vegetable broth: We only need a bit, so this is perfect for using the last of the carton.
• Dairy-free milk: I'll talk more about the different types of non-dairy milk below.
• Fried onions: Store-bought or homemade!

Which dairy free milk is best?

I always say to use what you already have on hand! Just make sure it's plain in flavor and unsweetened. Here are a couple of my favorites:

• Almond milk: Accessible and versatile.
• Canned coconut milk: Creamy and velvety smooth.
• Oat milk: Thick and creamy.

How to make mushroom green bean casserole

This easy vegan green bean casserole from scratch starts on the stovetop then finishes in the oven or air fryer.

• Step 1: Preheat the oven and cook the green beans.
• Step 2: In a skillet over medium heat, cook the mushrooms and garlic.
• Step 3: Make mushroom sauce by creating a basic roux using flour, veggie broth, and dairy-free milk.
• Step 4: Stir in the cooked green beans and assemble casserole in baking dish.
• Step 5: Bake the green bean casserole in the oven at 400F for about 15 minutes.

Variations

Air fryer green bean casserole

Follow the same instructions above. Instead of baking in the oven, cook green bean casserole in the air fryer at at 375F for about 10 minutes.

Skillet green bean casserole

To make in green bean casserole in a skillet, use an oven-safe or cast iron skillet and place that directly into the oven rather than transferring the green bean mixture to a casserole dish.

Make-ahead green bean casserole

This is such a great dish to prep early! You have two options, uncooked or cooked.

Assemble ahead of time

Follow the recipe instructions up until the onion topping and baking. Instead transfer mixture to baking dish and cover tightly. Store in the refrigerator for up to 3 days.

On day of, remove from the fridge, top with crispy onions, and bake as directed.

Bake ahead of time

Assemble and bake casserole, leaving off the onion topping. Once cooked, let cool completely, then cover tightly, and store in the refrigerator for up to 3 days.

On day of, remove from the fridge, add onion topping, and reheat at 350F for about 25-30 minutes, or until warmed through.

How to store leftovers

Store leftover green bean casserole in an airtight container or covered tightly in the refrigerator for up to 3-5 days.

To reheat, cover baking dish with foil and place in an oven preheated to 350F for about 25 minutes or until warmed through.

Can you freeze green bean casserole?

Want to prep your holiday meal ahead of time? Get a head start by cooking the green bean casserole as directed excluding the french fried onion topping.

Let cool to room temp then wrap well with plastic wrap and foil. Label, date, then freeze for up to 2 weeks.

To serve, preheat oven to 350F. Cover with foil and bake until warmed through, about 45 minutes. Uncover and top with crispy fried onions. Continue to bake uncovered for about 15 minutes, or until warmed through.

Frequently asked questions

This simple side dish is easy to adapt! Here are some recipe tips to help you in the kitchen.

Related

Want more dairy free holiday recipes? Try these next:

• Olive Oil Mashed Potatoes and Vegan Gravy
• Roasted Root Vegetables
• Smashed Brussels Sprouts
• Vegan Sausage Stuffing
• Dairy Free Dinner Rolls
• Vegan Butternut Squash Mac and Cheese

I hope you love this veggie loaded green bean casserole as much as we do! It's ideal for Thanksgiving, Christmas, or any holiday celebration! If you give it a try, be sure to take a picture and tag me on Instagram.

Dairy Free Green Bean Casserole

This dairy free green bean casserole recipe is fresh, simple, and loaded with veggies. The ultimate vegan version of a classic holiday side.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Side Dish

Servings 6 servings

Ingredients

  

1x2x3x

• 1 pound green beans rinsed and trimmed
• 8 ounces sliced mushrooms chopped
• 2 tablespoon plant-based butter
• 2 garlic cloves minced
• 3 tablespoon all-purpose flour
• ¾ cup vegetable broth
• 1 cup dairy-free milk
• Salt and pepper to taste
• 1 (6-ounce) canister fried onions

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Instructions

 

• Preheat oven to 400F and bring a large pot of water to a boil. Add whole or cut in half green beans and let cook for 5 minutes. Place in an ice bath to stop cooking, drain, and set aside.
• In a large skillet over medium heat, cook mushrooms in melted butter. Season with salt and pepper and let cook for about 5 minutes. Add garlic and let cook until fragrant, about a minute or so.
• To make the creamy sauce, stir in the flour and fully coat the mushrooms. Stream in the broth and bring to a simmer, stirring, until the mixture thickens.
• Reduce heat to low, stir in dairy-free milk, and cook for about 5 minutes, until desired consistency is reached. Taste and adjust seasoning, adding more salt or pepper, if needed. Add cooked, tender green beans to the mushroom sauce and stir to combine.
• To assemble green bean casserole, transfer mixture to a greased 9x13 baking dish (or similar size) and top with desired amount of crispy onions. Bake for 15 minutes, until top is golden, serve warm.

Notes

Store leftovers in an airtight container or covered tightly in the refrigerator for up to 3-5 days. To reheat, cover baking dish with foil and place in an oven preheated to 350F for about 15 minutes or until warmed through.

Make green bean casserole ahead of time by following the recipe instructions up to topping with onion and baking. Instead, transfer to baking dish without the onion topping and cover tightly. Store in the fridge for up to 3 days. On the day of, remove from the fridge, top with crispy onions, and bake as directed.

Bake green bean casserole up to 3 days ahead of time, let cool, cover tightly, and store in the fridge. On the day of, remove from the fridge, add onion topping, and reheat at 350F for about 25 minutes or until heated through.

To freeze green bean casserole, cook as directed excluding the fried onion topping. Let cool completely then wrap tightly with plastic wrap and foil. Store in the freezer for up to 2 weeks. To reheat, preheat the oven to 350F. Cover with foil and bake for about 45 minutes, or until warmed through. Uncover and top with fried onion, bake for another 15 minutes, or until warmed through.

Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!