Dairy Free Classic Green Bean Casserole

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Bright, crisp-tender green beans get blanched to just the right snap before folding into a deeply savory mushroom sauce built on golden, caramelized cremini and a good hit of garlic. Nutmeg and black pepper round out the flavor, giving the sauce that classic, cozy depth without ever tasting flat or one-note. The whole thing gets loaded into a baking dish, showered with crispy fried onions, and baked until the top turns deep golden brown and the edges bubble at the sides. It's the kind of make-ahead side that disappears fast at a holiday table, with a rich, spoon-coating sauce clinging to every bean. This version is a genuinely solid pick for a dairy free spread, no one at the table will guess it's anything other than the classic. Serve it hot, straight from the dish, while that onion topping is still shatter-crisp.

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Ingredients

8 servings

For the casserole

2 lb fresh green beans, trimmed and cut into 2-inch pieces

For the sauce

3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
10 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
3 tbsp all-purpose flour
1 ½ cups low-sodium chicken broth
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp soy sauce
½ tsp salt
¼ tsp black pepper
¼ tsp freshly grated nutmeg

For the topping

2 cups crispy fried onions

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender. Drain through a colander and set aside.
2
Melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 6–8 minutes, until they have released their liquid and are golden brown at the edges.

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