This creamy gluten-free dairy-free green bean casserole is the perfect holiday side dish. This classic recipe has been reimagined to include all of the good stuff; green beans, mushrooms, a creamy sauce, and a crunchy onion topping, but without the dairy, or gluten! It’s simple, easy, and tastes like the original, only better!
It wouldn’t be Thanksgiving without green bean casserole! This iconic American side dish is a must for the holidays! However, if you or a friend or family member has a dairy allergy, or happens to be vegan or gluten-free, they cannot enjoy this side dish when made the traditional way.
This recipe has all of the classic components of the traditional dish, the creamy mushroom sauce, and the crunchy onion topping, but there’s no dairy or gluten, and it’s vegan-friendly!
Green bean casserole was originally developed by the Campbell Soup Company in 1955. Using a can of cream of mushroom soup, and green beans, it was meant to be a quick and easy side dish that used ingredients most Americans had on hand.
The recipe was printed on the back of the Cream of Mushroom Soup cans, and with time took off as a must-have comfort food around the holidays.
This dairy-free version checks all the boxes, but it’s also lower in fat, and calories, and doesn’t use any processed ingredients. It’s a whole food plant-based take, making it suitable for those on a special diet.
Try these simple vegan green beans with a citrus glaze for another classic side dish!
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💗 Why This Recipe Works
- Quick and easy to prepare
- Creamy dairy-free sauce made with soy milk
- Oil-free whole food plant-based ingredients
- Crunchy gluten-free onion topping
- No processed ingredients
- Appropriate for food allergies
- Heart healthy
🥣 Ingredients and Notes
- Frozen or Fresh Green Beans-I used a 16 oz package.
- Sliced Mushrooms-I used pre-sliced mini Bellas to save time.
- Vegetable Broth-Used as a substitute for butter or olive oil to help create the cream sauce.
- Gluten-Free Flour-Used to create a roux for the cream sauce.
- Soy Milk-I find that it is the best dairy-free milk to use to create rich cream sauces.
- Dijon Mustard-Adds flavor to the cream sauce.
- Sage-I use dried for that Thanksgiving herbal flavor.
- Oregano-Dried and used in the sauce.
- Salt and Black Pepper-Added to your taste preference.
- Thinly Sliced White Onion-For the crunchy topping.
- Gluten-Free Panko Breadcrumbs-Sautéd with the onions and a little extra added to the top before baking.
For quantities and complete directions scroll to the bottom of the post where you’ll find the recipe card.
📋 Gluten-Free Dairy-Free Step-by-Step Instructions
Step 1: Preheat the oven to 375 F. Add the green beans, then the mushrooms to the casserole dish. Set aside.
Step 2: In a saucepan on low heat, add 2 tablespoons of vegetable stock. Stir in the flour until a paste is formed. Add soy milk, dijon mustard, salt, pepper, sage, and oregano. Whisk the mixture together. Continue to whisk until the sauce begins to thicken. Remove from the heat, and set aside.
Step 3: Add 2 tablespoon of vegetable stock to the frying pan over medium-high heat. Add thinly sliced onions. Sauté until soft about 3 minutes. Sprinkle gluten-free breadcrumbs overtop. Continue to sauté for an additional 2-3 minutes to get crispy onions and toast the breadcrumbs.
Step 4: Pour the cream sauce over the top of the mushrooms and green beans. Top with onions and breadcrumbs. Add a touch more breadcrumbs if you desire.
Step 5: Bake for 35 minutes uncovered. Remove and allow to cool for 10 minutes before serving.
❓ FAQS
This recipe is a must-have Thanksgiving and holiday side dish. If you’re looking for a dairy-free, vegan, and gluten-free main dish to serve it with I suggest, my meatless meatloaf, or my vegan potato casserole with cauliflower.
Store in the casserole dish covered with saran wrap, or another cover.
This recipe will keep for 3-4 days in the refrigerator covered. You can also freeze this recipe by transferring it to a freezer-safe container. Mark with the date and contents. It will keep frozen for 2-3 months. When ready to reheat, transfer to an oven-safe container, and bake at 375 F for 30 minutes or until warm and bubbly.
Add a thickener. This is why we use gluten-free flour to create a roux to add to our filling. You can also use cornstarch as a thickener.
💭 Expert Tips
- There is no need to defrost the green beans prior to cooking.
- Buy pre-sliced mushrooms to save yourself a step.
- Be sure to use unsweetened plain soy milk, with no vanilla or sugar added. If you can’t find unsweetened soy milk, use unsweetened coconut milk, or cashew milk.
- Use coconut milk, soy milk, or coconut cream. I prefer soy milk because it doesn’t have an undertone of coconut flavor. Just be sure to buy unsweetened and unflavored.
- Since this recipe doesn’t use butter to create a roux, it’s important to whisk continuously so that the flour incorporates with the milk.
- If you do not need to worry about gluten-free friends or family, you can buy the French fried onion topping and use that instead.
😋 More Thanksgiving Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook, for more family-friendly vegan recipes!
Gluten-Free Dairy-Free Green Bean Casserole
Ingredients
- 16 oz frozen green beans
- ¾ cup sliced mushrooms
- 4 tablespoon vegetable stock
- 2 tablespoon gluten-free flour
- 1 ½ cups unsweetened soy milk
- 1 tablespoon dijon mustard
- ½ tsp salt
- ¼ teaspoon sage
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- 1 small white onion finely sliced
- ¼ cup gluten free Panko breadcrumbs
Instructions
- Preheat oven to 375 F. Add green beans, then mushrooms to casserole dish. Set aside.
- In a saucepan on low heat, add 2 tbsps of vegetable stock. Stir in the gluten-free flour until a paste is formed. Add soy milk, dijon mustard, salt, pepper, sage, and oregano. Whisk together. Continue to whisk until sauce begins to thicken. Remove from heat, and set aside.
- Add 2 tablespoon of vegetable stock to fry pan. Add thinly sliced onions. Sauté until soft about 3 minutes. Sprinkle gluten-free breadcrumbs overtop. Continue to sauté for an additional 2-3 minutes or until breadcrumbs are toasted and onions begin to brown.
- Pour cream sauce overtop the mushrooms and green beans. Top with onions and breadcrumbs. Add a touch more breadcrumbs if you desire.
- Bake for 35 minutes. Remove and allow to cool for 10 minutes before serving.
Video
Notes
- Nutrition facts are estimated.
- Store in the refrigerator for 3-4 days in an airtight container.
- Reheat in the oven or microwave.
- Will freeze for 2-3 months.
- There is no need to defrost the green beans prior to cooking.
- Buy pre-sliced mushrooms to save yourself a step.
- Be sure to use unsweetened plain soy milk, no vanilla or sugar added. If you can’t find unsweetened soy milk, use unsweetened coconut milk, or cashew milk.
- Since this recipe doesn’t use butter to create a roux, it’s important to whisk continuously so that the flour incorporates with the milk.
Lizet Bowen
This is such a great alternative. I need to make it for our Thanksgiving dinner. I know my neighbor we’ll be happy to see I have a classic dish she can enjoy.
Anita
Finally a great dairy-free option green bean casserole that I would be proud to serve for Thanksgivings dinner. 🙂
Angela
A great casserole when you need an alternative to the original. My family loved it.
Beth
My sister in law always made these with canned mushroom soup and green beans! Blech! I can’t wait to try your recipe because I’m dairy intolerant! Thanks for a more delicious option than hers!