Dairy-Free Green Bean Casserole

green bean casserole without mushroom soup in a baking tray.

Author: Katie

Fresh green beans baked in a creamy homemade mushroom soup made with dairy-free milk, and a crunchy topping. Dairy-free, vegan, no coconut, and make-ahead friendly.

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5 from 5 votes

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Prep Time: 25

Baking Time: 15

Total Time: 40

Course: Side Dish

Cuisine: American

Servings: 6 people

Ingredients

1 cup (30 g) dried porcini mushrooms (about 1 oz)
1 cup (230 ml) veggie broth
2 ½ pounds (1,1 kg) fresh green beans (or frozen or canned, see notes)
2 tablespoon olive oil
1 onion ,chopped
3 garlic cloves ,minced
9 oz (250 g) cremini mushrooms ,sliced
4 tablespoon all-purpose flour
2 cups (460 g) unsweetened soy milk (or almond or oat milk)
¼ cup (40 g) grated vegan parmesan + more for topping (or ¼ cup nutritional yeast)
1 teaspoon Italian herbs
1 teaspoon salt & pepper
handful walnuts as topping (or crispy fried onions for the classic version)

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat oven to 430°F (220°C).
Soak dried mushrooms in veggie broth.
1 cup dried porcini mushrooms (about 1 oz), 1 cup veggie broth
Trim the green beans and cook in boiling salted water until just fork-tender (6–10 minutes). Drain, rinse with cold water and let drain well.
2 ½ pounds fresh green beans
In a large pan, heat some olive oil over medium heat.
2 tbsp olive oil
Add onion and fry until translucent and golden brown. Then add garlic and the mushrooms and fry until mushrooms have released almost all their water. Then remove the mushrooms from the pan.
1 onion, 3 garlic cloves, 9 oz cremini mushrooms
Add the flour and toast until flour is slightly brown.
4 tbsp all-purpose flour
Pour in soy milk in 2 batches while constantly whisking to avoid clumps. Let simmer for 2-3 minutes on low heat until the sauce has thickened.
2 cups unsweetened soy milk
Transfer to a blender, add soaked mushrooms, parmesan (or nutritional yeast), salt and pepper and Italian herbs. Blend until smooth.
¼ cup grated vegan parmesan + more for topping , 1 tsp Italian herbs, 1 tsp salt & pepper
Transfer the mix to a 9x13-inch baking dish and mix them. baking dish, together with the cooked green beans and mushrooms. Give it a good stir (see step-by-step photos).
Sprinkle with more parmesan vegan Parmesan and walnuts (optional) and bake for 15 minutes. If using crispy onions instead, add them only for the last few minutes.
handful walnuts as topping

Video

Notes

Serving Size: serves 6 people as a side dish or 3 as a main.
Milk: unsweetened soy milk is the creamiest; almond milk is my second choice, oat milk my third.
Type of mushrooms: avoid white button mushrooms, which hold water. Cremini or portobello work best.
Beans: time the blanching of your beans so that you don’t overcook them. Check their consistency from time to time when cooking longer than 6 minutes.
Gluten-free: use a gluten-free flour blend
Make ahead + storage: check my storage notes

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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