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Dairy-Free Green Bean Casserole

This classic Thanksgiving side dish gets a dairy-free makeover with creamy nut milk and crispy fried onions. Perfect for anyone with dairy allergies or intolerances.

Tasty Team
96% would make again
Dairy-Free Green Bean Casserole

Inspired by


for 6 servings

  • 4 cups green beans (1.4 kg), trimmed and halved crosswise
  • 2 tablespoons olive oil, plus more for drizzling
  • ½ medium yellow onion, diced
  • 12 oz mushroom (340 g), chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 3 tablespoons all-purpose flour
  • salt, to taste
  • pepper, to taste
  • 2 cups non-dairy milk (480 mL)
  • 1 ¼ cups fried onion (180 g), divided

Nutrition Info

  • Calories 253
  • Fat 14g
  • Carbs 27g
  • Fiber 4g
  • Sugar 6g
  • Protein 8g

Estimated values based on one serving size.


  1. Preheat the oven to 375°F (190°C).
  2. Bring a small pot of water to a boil, then place a strainer over the top. Add the green beans to the strainer, cover, and steam for 10-15 minutes, or until fork-tender. Set aside.
  3. Heat a drizzle of olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the onion. Cook for 2 minutes, or until semi-translucent.
  4. Add the mushrooms and cook for 5-6 minutes, until they have released the majority of their juices. Add 2 tablespoons of olive oil, the garlic, and soy sauce. Cook for 2-3 minutes, until the garlic is fragrant.
  5. Stir in the flour to make a roux, then season with salt and pepper.
  6. While stirring continuously, pour in the non-dairy milk and bring to a boil. Cook for 4-5 minutes, until the sauce has thickened.
  7. Stir in the green beans and ½ cup (75 g) of the fried onions, until combined. Transfer to a medium baking dish and sprinkle on the remaining cup of fried onions.
  8. Bake for 20 minutes, or until bubbling.
  9. Serve warm.
  10. Enjoy!
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Dairy-Free Green Bean Casserole

Inspired by