Dairy Free Green Bean Casserole

This dairy free green bean casserole from scratch is one of the most delicious holiday classics. It features wild chanterelle mushrooms but it can be adapted with whatever mushrooms are in season: shiitakes, king oysters, lobster mushrooms or baby bellas. Silky creamy, super easy to make and naturally vegan.

Course Sides

Cuisine American

Keyword dairy free, green bean casserole, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 128kcal

Ingredients

1 lb Green Beans (fresh or frozen)
1 lb Chanterelle mushrooms (lobster mushrooms or your favorite kind)
1 onion - chopped
4 cloves garlic - minced
2 cups warm cashew milk (almond or any plant based dairy free milk- unsweetened)
8 sprigs thyme - leaves only
8 leaves Sage chopped
1 tbsp onion powder
1 pinch red pepper flakes
2 tsp nutritional yeast
1 pinch sea salt - to taste
2 tbsp whole wheat pastry flour or all purpose flour would be ok too
2 tsp extra virgin olive oil
1/2 cup crispy fried onions or panko bread crumbs

US Customary - Metric

Instructions

Prepare a double boiler with a couple of inches of water and bring to a simmer. Add the fresh green beans to the top basket making sure it doesn’t touch the water below it. Cover with lid and steam for about 10 minutes until the beans are al dente to your liking. Make sure not to overcook them, you want a nice firm texture not mushy. Check after 5 minutes and keep a close eye on them from there. Once ideal texture is achieved drain promptly and transfer the beans to a bowl of ice cold water to stop the cooking process. Drain well and set aside while making the gravy.
1 lb Green Beans

Mushroom Gravy

Heat a large skillet over medium low flame and add a drizzle of olive oil. Sautee the onion and a pinch of sea salt until translucent, about 5 minutes.
1 onion - chopped, 2 tsp extra virgin olive oil, 1 pinch sea salt - to taste
Manually tear the chanterelle mushroom into smaller pieces or slice with a knife if using shiitakes or baby bellas. Add to the skillet with the onion together with the thyme leaves and sage and cook another 5 minutes or so until they have wilted. Add the garlic and red pepper flakes.
1 lb Chanterelle mushrooms, 4 cloves garlic - minced, 8 sprigs thyme, 8 leaves Sage, 1 pinch red pepper flakes
Whisk together the onion powder and flour with the cashew milk until combined and there are no lumps. Pour into the skillet with the mushrooms and stir.
1 tbsp onion powder, 2 tbsp whole wheat pastry flour, 2 cups warm cashew milk
Bring the sauce to a gentle simmer and cook for a few minutes until thickened up to your liking. Season to taste with sea salt, the nutritional yeast and if desired a fresh squeeze of lemon.
2 tsp nutritional yeast

Assemble Casserole

Add the steamed green beans to the mushroom gravy and toss to combine well. (Optional: At this point you can transfer everything to a broiler proof dish, sprinkle with crispy onions or Panko bread crumbs and broil for a few minutes until golden on top.)
1 lb Green Beans

Oven Method

Preheat your oven to 400 “F. Top the green bean casserole with the panko or the onions and bake for 15 minutes until bubbly and golden brown on top to your liking.

Notes

Green Beans - Fresh or frozen they are both fine. If going for fresh make sure to snap the ends and break them in half so they are easier to eat. If frozen they will already have been cleaned so you can add them straight into the steamer basket or to boiling water if you prefer that method. The most important thing is to not overcook. Check after the 5 minute mark and once they are al dente to your liking make sure to drain immediately and stop the cooking process by plunging them in a bowl of ice cold water.
The Mushrooms - To me there's no mushroom like a wild chanterelle. It makes this green bean casserole exquisite so when they are in season it's totally worth the splurge. Of course you could also make this with a mix of wild mushrooms like oysters, hen of the woods or my second fave: lobster mushrooms. Thinly sliced shiitakes caps or baby bellas are also nice and readily available year round.
Dairy Free Milk - Homemade cashew milk is my favorite, you can use a plain store bought plant based milk of your choosing, almond or oat will work just fine if you don't want to make your own.
Crispy Onions - The store bought version is simply perfect! I don't even know anyone who insists on making their own especially during Thanksgiving. Alternatively you could sprinkle your casserole with panko breadcrumb and broil until golden brown, or fry them in some olive oil together with some fennel seeds until crispy golden and sprinkle on top of the casserole before serving. Can't go wrong with either!
Make it Gluten Free - This can be easily achieved by using gluten free flour or omitting all flour and cooking down the gravy a few minutes longer until naturally reduced and thickened to your liking.
Storage + Reheating - Refrigerate any leftover casserole in lidded glass containers for up to 5 days, freezing is not recommended. Reheat @350"F for 20 minutes loosely covered with aluminum foil. Remove foil and bake an additional 10 minutes or so until the topping is toasty. The microwave will also work in a pinch.

Nutrition