Dairy Free Green Bean Casserole is the comfort food classic you love—just without the dairy (or the guilt). Let’s be real, holiday sides can feel heavy fast, but this Dairy Free Green Bean Casserole brings all the cozy nostalgia while keeping things lighter and friendlier for your stomach. Made with creamy oat milk, crispy fried shallots, and a rich mushroom base, it’s a modern spin on Grandma’s recipe that still feels right at home on your Thanksgiving or Christmas table. And don’t worry—it’s so delicious even the butter-lovers won’t notice it’s dairy free.
Whether you’re navigating food allergies, cooking for vegan guests, or just aiming for a healthier twist, this dish is a crowd-pleaser that doesn’t compromise on flavor or texture. Ready to impress Aunt Linda? Let’s dive into this step-by-step Dairy Free Green Bean Casserole recipe that’ll have everyone reaching for seconds.
Table of Contents
What is Dairy Free Green Bean Casserole?
Dairy Free Green Bean Casserole is a plant-based version of the classic holiday dish made famous by generations of home cooks. Traditionally, this comfort food combines canned mushroom soup and fried onions—but this version skips the processed stuff and swaps in fresh, wholesome ingredients. You’ll make a luscious homemade mushroom sauce with oat milk (instead of cream or cheese) and top it with crispy fried shallots for that perfect crunch. It’s vegan-friendly, nut-free, and can even be made gluten-free with simple swaps.
Think of it as a lighter, fresher version that doesn’t skimp on richness or depth. Plus, making it from scratch means you control the ingredients and the flavor. Whether it’s Thanksgiving dinner or a cozy weeknight meal, Dairy Free Green Bean Casserole delivers all the creamy comfort—minus the heavy dairy fog that tends to follow.
Reasons to Try Dairy Free Green Bean Casserole
If you’ve ever pushed aside the old-school green bean casserole because it felt too heavy or processed, this Dairy Free Green Bean Casserole will win you back. First, it’s allergy-friendly—no dairy, no nuts, no gluten (if you swap the flour). That means everyone around your table can dig in happily. Second, it’s packed with fresh flavor. We’re talking sautéed mushrooms, garlic, and a homemade creamy sauce that tastes so good, you’ll forget it’s vegan.
Third, it’s surprisingly quick to make—just 45 minutes total. So if you’re juggling turkey prep, pies, and family chaos, this dish won’t add to your stress. And finally, it’s nostalgic with a twist—familiar enough to comfort you, modern enough to impress. Pair it with my Classic Green Bean Casserole if you want to compare traditional vs. dairy free. Spoiler: this one might just steal the show.
Ingredients Needed to Make Dairy Free Green Bean Casserole
For the Fried Shallots:
- 5–6 large shallots, peeled and sliced into rings
- ¼ cup all-purpose flour (or gluten-free flour)
- 2 tablespoons panko
- Canola or safflower oil for frying
For the Casserole:
- 2 tablespoons pressed oil or olive oil
- 8 oz button mushrooms, sliced
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
- 1¼ cups broth of choice
- ½ cup oat milk (or any plant milk)
- 12–16 oz fresh green beans, trimmed
- ¼ cup panko
- Kosher salt and pepper, to taste
Instructions to Make Dairy Free Green Bean Casserole
This Step by Step Dairy Free Green Bean Casserole guide will walk you through every detail—from crisping the shallots to perfecting that creamy, dairy-free mushroom sauce. Whether you’re a seasoned home cook or a holiday newbie, these directions will make sure your casserole comes out golden, flavorful, and worthy of a Thanksgiving encore.
Step 1: Prepare and Fry the Shallots
Start your Dairy Free Green Bean Casserole Step by Step journey with the crispy topping—it’s what gives the dish that irresistible crunch. Begin by slicing 5–6 large shallots into thin rings. In a medium bowl, toss them gently with ¼ cup of flour, 2 tablespoons of panko, and a pinch of salt and pepper until evenly coated. This simple breading creates that golden texture without dairy or eggs.
Heat about ½ inch of canola or safflower oil in a cast iron skillet over medium-high heat. To test if it’s ready, flick a drop of water into the oil—it should sizzle instantly. Add the shallots in small batches (overcrowding makes them soggy). Fry for about 4 minutes or until light golden brown. They’ll darken slightly in the oven later, so don’t overcook them here.
Remove the fried shallots with a slotted spoon and let them rest on a paper towel-lined plate to drain any excess oil. Tip: For a gluten-free version, swap the flour for cornstarch or rice flour—more substitution ideas can be found in our Homemade Southern Green Bean Casserole guide, which offers great ingredient alternatives for every dietary need.
Step 2: Parboil the Green Beans
Now, let’s move to the heart of the dish: the green beans. Boil a large pot of salted water. Once it reaches a rolling boil, add 12–16 ounces of trimmed fresh green beans. Let them cook for 90 seconds—just enough to tenderize them slightly while keeping that vibrant green color.
Quickly transfer the beans into a large bowl of ice water (this stops the cooking instantly and locks in the color). Drain and pat them dry with a clean towel. This Step by Step Dairy Free Green Bean Casserole trick prevents sogginess later. If you’re short on time, grab pre-washed and trimmed beans—see my Classic Green Bean Casserole Recipe for time-saving kitchen tips that make holiday prep easier.
Step 3: Create the Creamy Mushroom Sauce
In the same skillet (no need to dirty another pan!), warm 2 tablespoons of pressed oil or olive oil over medium heat. Add the sliced mushrooms and sauté until browned and fragrant, about 3–4 minutes. Next, add the minced garlic and stir for one more minute to release that savory aroma.
Sprinkle in 3 tablespoons of flour (or 2 tablespoons cornstarch for gluten-free) and stir until the mushrooms are fully coated—this is the base for your creamy sauce. Slowly pour in 1¼ cups of broth while whisking constantly to keep it smooth. Then, gradually add ½ cup of oat milk and whisk again. Continue stirring for 5–6 minutes until the sauce thickens and bubbles softly. It should coat the back of your spoon like a rich gravy.
Season generously with salt and pepper. Taste and adjust as needed—you want it savory but balanced. This Step by Step Dairy Free Green Bean Casserole sauce is what ties everything together, so take your time with this part. For more creamy non-dairy ideas, check out our Creamy Vegan Potato Soup—you’ll love the smooth texture and comforting flavor combo.
Step 4: Combine and Assemble the Casserole
Add the parboiled green beans directly into your skillet of mushroom sauce. Toss gently until each bean is coated in that luscious, creamy mixture. Pour everything into a baking dish (or keep it in your oven-safe skillet for fewer dishes). Sprinkle your reserved fried shallots on top, along with the remaining ¼ cup of panko for extra crunch.
For an extra depth of flavor, you can add a sprinkle of smoked paprika or nutritional yeast on top—this adds a subtle “cheesy” note without the dairy. You can find more dairy-free flavor boosters in our Sweet Potato and Turkey Casserole, where I share easy tricks to make healthy food taste downright indulgent.
Step 5: Bake Until Golden and Bubbly
Preheat your oven to 400°F. Bake the assembled casserole for about 15 minutes, until it’s bubbling around the edges and the top is a warm golden brown. If you love an extra-crispy topping, switch your oven to broil for the last 1–2 minutes—but stay close! Those shallots can go from “perfect crunch” to “charred drama” fast.
Once baked, remove the skillet from the oven and let it rest for a few minutes before serving. This allows the sauce to thicken slightly and the flavors to meld beautifully. Serve warm, straight from the skillet, and watch it disappear faster than the cranberry sauce.
This Step by Step Dairy Free Green Bean Casserole guide proves that making a homemade holiday side doesn’t have to be complicated. With fresh ingredients, easy instructions, and a few clever shortcuts, you can whip up a dish that’s every bit as comforting as the classic—just lighter, cleaner, and more flavorful. For another crowd-pleasing addition to your holiday spread, try my Sweet Potato Casserole with Pecan—it pairs perfectly with this casserole for the ultimate festive feast.
What to Serve with Dairy Free Green Bean Casserole
This Dairy Free Green Bean Casserole shines as a side, but it plays well with all the holiday favorites. Pair it with Cranberry Orange Glazed Turkey Breast for a fresh citrusy contrast or my Sweet Potato Casserole with Pecan for a touch of sweetness. You can also keep things plant-based with Creamy Corn Casserole for Thanksgiving. For weeknight dinners, it goes beautifully with grilled chicken or roasted tofu. Want something tangy on the side? Try Cranberry Whipped Feta Dip—it’s the perfect creamy-meets-savory combo.
Key Tips for Making Dairy Free Green Bean Casserole
- Use full-fat oat milk for the creamiest sauce—it makes a big difference in flavor and texture.
- Don’t skip parboiling. It keeps your green beans vibrant and crisp-tender, not limp or soggy.
- Make it ahead: Prep everything the day before, then bake just before serving.
- Gluten-free tip: Substitute cornstarch or arrowroot for the flour, and gluten-free breadcrumbs for the panko.
- Crispier topping? Broil the casserole for 1–2 minutes after baking, but keep a close eye—it goes from perfect to burnt fast!
Storage and Reheating Tips for Dairy Free Green Bean Casserole
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through (about 10 minutes) to bring back that crispy topping. If you’re in a hurry, the microwave works too, but it’ll soften the shallots. You can also freeze the unbaked casserole—just assemble it without the shallots, cover tightly, and freeze for up to 2 months. When ready, thaw overnight in the fridge, bake as usual, and add fresh fried shallots on top before serving.
FAQs
Can I make this ahead of time? Yes! Assemble everything except the shallots, store in the fridge overnight, then bake and top before serving.
What’s the best non-dairy milk to use? Oat milk gives the richest texture, but soy or cashew milk works well too.
Can I use canned green beans? You can, but fresh is best for texture.
Is this recipe vegan? Absolutely—it’s 100% dairy free and plant-based.
Final Thoughts
Dairy Free Green Bean Casserole proves that comfort food doesn’t need cream or butter to taste amazing. With its creamy mushroom sauce, crisp shallots, and fresh green beans, this dish hits that nostalgic sweet spot while still feeling light and wholesome. It’s perfect for holidays, family dinners, or any time you want a taste of cozy nostalgia without the dairy bloat. Trust me—once you try this version, you might not go back to the canned-soup kind.
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Dairy Free Green Bean Casserole: The Ultimate Holiday Side
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This healthier, dairy-free, vegan-friendly green bean casserole by Alicia features a creamy mushroom sauce and crispy fried shallots. Perfect for Thanksgiving or Christmas and customizable to be gluten-free and nut-free.
Ingredients
Fried Shallots
- 5–6 large shallots, peeled and thinly sliced into rings
- 1/4 cup all purpose flour (*see notes for gluten-free option)
- 2 tablespoons panko
- Canola, safflower, or other high heat oil
Casserole
- 2 tablespoons pressed oil or olive oil
- 8 oz button mushrooms, sliced
- 1 garlic clove, peeled and minced
- 3 tablespoons all purpose flour (*see notes for gluten-free option)
- 1–1/4 cups broth of choice
- 1/2 cup oat milk
- 12–16 oz fresh green beans, trimmed
- 1/4 cup panko
- Kosher salt and pepper
Instructions
1. In a bowl, add 1/4 cup of flour and panko with a small sprinkle of salt and pepper. Toss sliced shallots in the flour mixture and shake off excess.
2. In a cast iron pan, pour enough oil to cover the bottom about 1/2 inch. Heat over medium-high until hot. Add the floured shallots in batches and fry until light golden brown, about 4 minutes. Remove with slotted spoon and drain on paper towel. Discard oil.
3. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add green beans and boil for 1 minute 30 seconds. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
4. In an oven-safe skillet, heat 2 tablespoons of oil over medium. Add mushrooms and sauté until browned, 3–4 minutes. Add garlic and cook 1 minute more, stirring frequently.
5. Sprinkle in 3 tablespoons of flour and stir to coat mushrooms. Gradually whisk in broth and cook until bubbling. Pour in oat milk and whisk again. Simmer for 5–6 minutes until thickened. Season with salt and pepper.
6. Add the parboiled green beans to the skillet and stir to coat with sauce.
7. Top with fried shallots and remaining 1/4 cup panko.
8. Bake at 400°F for 15 minutes until bubbling and lightly browned on top.
Notes
Use 2 tablespoons of cornstarch or a gluten-free all-purpose flour for a gluten-free sauce. For frying shallots, arrowroot or cornstarch work well instead of flour.
Recommended dairy-free ingredients: Earth Balance Pressed Oil and full-fat Oatly oat milk.
If dairy is not a concern, you can use whole milk and butter or ghee as substitutes.
To simplify prep, buy a pre-washed and trimmed bag of full-size green beans (not French style or haricot verts).
