Dairy Free Green Bean Casserole

This dairy free green bean casserole recipe comes together with simple ingredients in about 30 minutes. Crisp-tender green beans, homemade dairy free cream of mushroom soup, and a crispy onion topping make this the ultimate vegan version of a traditional holiday side dish!

Author: The Urben Life

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 113 kcal per serving

Ingredients

1 lb - green beans
8 ounces - mushrooms
2 tablespoons - vegan butter
2 cloves - garlic
3 tablespoons - all-purpose flour
¾ cup - vegetable broth
1 cup - dairy-free milk
Salt and black pepper
Crispy fried onions

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.

Nutrition