I Can't Believe There's No Dairy in This Green Bean Casserole

Say goodbye to heavy cream and hello to flavor with "I Can't Believe There's No Dairy in This Green Bean Casserole!" This wholesome, vegan twist on the classic holiday favorite swaps dairy for a velvety almond milk and vegetable broth base, enriched with nutritional yeast for a cheesy, umami-packed kick. Fresh green beans are gently blanched for the perfect tender-crisp texture and coated in a creamy mushroom and onion sauce that’s seasoned to perfection with smoked paprika and soy sauce. Topped with crispy fried onions and baked to golden-bubbly perfection, this plant-based casserole is a crowd-pleasing side dish that's as comforting as it is dairy-free. Perfect for holidays, potlucks, or weeknight dinners, this recipe proves you don’t need dairy to enjoy rich, creamy comfort food!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 450 grams fresh green beans, trimmed
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 200 grams mushrooms, finely chopped
• 3 tablespoons all-purpose flour
• 2 cups unsweetened almond milk (or other plant-based milk)
• 1 cup vegetable broth
• 3 tablespoons nutritional yeast
• 1 tablespoon soy sauce or tamari
• 0.5 teaspoons smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup crispy fried onions (store-bought or homemade)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of water to a boil. Add a generous pinch of salt and blanch the green beans for 3-4 minutes, until tender-crisp. Immediately transfer the green beans into a bowl of ice water to stop the cooking, then drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until translucent. Stir in the minced garlic and cook for another minute.

Step 4

Add the chopped mushrooms to the skillet and cook for 5-6 minutes, until they release their moisture and begin to brown.

Step 5

Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

Gradually whisk in the almond milk and vegetable broth, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens, about 5 minutes.

Step 7

Stir in the nutritional yeast, soy sauce, smoked paprika, salt, and black pepper. Adjust seasoning to taste.

Step 8

In a large bowl, combine the green beans with the creamy mushroom mixture. Toss well to coat evenly.

Step 9

Transfer the mixture into a greased 9x13-inch baking dish. Spread it out evenly and top with the crispy fried onions.

Step 10

Bake uncovered for 20-25 minutes, until the casserole is bubbly and the topping is golden brown.

Step 11

Remove from the oven and let it rest for a few minutes before serving. Enjoy your dairy-free green bean casserole!

Nutrition Facts

Serving size	(1649.9g)

Amount per serving	% Daily Value*
Calories	2297.7

Total Fat 155.1g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 5160.5mg	0%
Total Carbohydrate 191.5g	0%
Dietary Fiber 32.4g	0%
Total Sugars 41.9g
Protein 47.8g	0%

Vitamin D 200.0IU	0%
Calcium 1325.5mg	0%
Iron 12.4mg	0%
Potassium 2908.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 8.1%

Carbs: 32.6%