Best 4 I Cant Believe Theres No Dairy In This Green Bean Casserole Recipes

Get ready to indulge in a classic dish with a modern twist – Green Bean Casserole, now made dairy-free! This recipe collection offers a variety of options to cater to different dietary preferences and allergies. Whether you're vegan, lactose-intolerant, or simply looking for a healthier alternative, these dairy-free green bean casseroles are packed with flavor and sure to impress. From creamy cashew-based sauces to rich almond milk variations, each recipe provides a unique take on this beloved holiday side dish. Discover the perfect dairy-free green bean casserole to delight your taste buds and make your next gathering a memorable one.

Here are our top 4 tried and tested recipes!

DAIRY-FREE GREEN BEAN CASSEROLE

Dairy-Free Green Bean Casserole image

This is a green bean casserole for anyone who needs a non-dairy version. It comes out great!

Provided by Bake4fun

Categories Side Dish Casseroles Green Bean Casserole Recipes

Time 30m

Yield 8

Number Of Ingredients 5

Ingredients

1 (12 ounce) bag fresh green beans, trimmed
1 (10.75 ounce) can condensed golden mushroom soup
¼ cup chicken broth
1 ⅔ cups french-fried onions, divided
⅛ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut green beans in half. Mix beans with soup in a casserole dish. Add chicken broth, 1 cup french-fried onions, and pepper.
Bake in the preheated oven until beans are tender, about 20 minutes. Top with remaining onions and bake for 5 minutes more.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 26.1 g, Cholesterol 1.7 mg, Fat 24.5 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 7 g, Sodium 709.1 mg, Sugar 0.9 g

DAIRY-FREE GREEN BEAN CASSEROLE RECIPE BY TASTY

Dairy-Free Green Bean Casserole Recipe by Tasty image

Here's what you need: green beans, olive oil, medium yellow onion, mushroom, garlic, soy sauce, all-purpose flour, salt, pepper, non-dairy milk, fried onion

Provided by Rachel Gaewski

Categories Sides

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 cups green beans, trimmed and halved crosswise
2 tablespoons olive oil, plus more for drizzling
½ medium yellow onion, diced
12 oz mushroom, 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
1 ¼ cups fried onion, divided

Steps:

Preheat the oven to 375°F (190°C).
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.
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.
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.
Stir in the flour to make a roux, then season with salt and pepper.
While stirring continuously, pour in the non-dairy milk and bring to a boil. Cook for 4-5 minutes, until the sauce has thickened.
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.
Bake for 20 minutes, or until bubbling.
Serve warm.
Enjoy!

Nutrition Facts : Calories 278 calories, Carbohydrate 27 grams, Fat 17 grams, Fiber 4 grams, Protein 8 grams, Sugar 5 grams

DAIRY-FREE GREEN BEAN CASSEROLE (CAMPBELL'S COPYCAT!)

Dairy-Free Green Bean Casserole (Campbell's Copycat!) image

Thanks to a quick, homemade, condensed soup swap, this classic side is every bit as creamy and delicious as the original. We actually think it's better!

Provided by Alisa Fleming

Categories Side

Time 35m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 batch dairy-free condensed cream of mushroom soup
½ cup unsweetened dairy-free milk beverage
1 teaspoon soy sauce
Freshly ground black pepper, to taste
4 cups green beans (roughly 1 pound frozen green beans, 2 (14-ounce) cans green beans, or 1½ pounds fresh green beans, trimmed, washed, and cooked)
1⅓ cups canned French fried onions, divided

Steps:

Preheat your oven to 350°F.
In a medium bowl, whisk together the condensed soup, milk beverage, soy sauce, and pepper. Add the green beans and half (2/3 cup) of the fried onions, and stir to coat.
Place the mixture in a 1½-quart casserole dish or a 9-inch round or square baking dish.
Bake the casserole for 25 minutes. Give it a quick stir, and sprinkle the remaining onions on top. Bake for another 5 minutes.

I CAN'T BELIEVE THERE'S NO DAIRY IN THIS GREEN BEAN CASSEROLE!

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

I have been lactose intolerant for 8 years now and my 2-year old is as well. Green bean casserole is one of those things I get a real craving for every now and then and haven't been able to eat for so long. Thanks to Miraklegirl here on Recipezaar and some modifications I made to her cream of mushroom soup substiture I have been able to create a traditional green bean casserole that I would dare say you would not be able to tell the difference from a "real" dairy-filled one. And one more bonus, my 2 year old loves it too!

Provided by piranhabriana

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 tablespoons soy margarine, separated
1/2 cup finely chopped mushroom
1 tablespoon minced garlic
1 teaspoon onion powder
6 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 3/4 cups plain soymilk, heated
1/4 cup plain soymilk, cold
3 (14 1/2 ounce) cans French style green beans
1 (4 ounce) French-fried onions
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Steps:

In a small saucepan, melt 2 Tbsp margarine. Add mushrooms and garlic and saute till the mushrooms change color (about 1 minute). Pour the mixture out into a bowl and set aside.
Melt the remaining 6 Tbsp margarine. Add flour gradually and whisk into butter. Add mushroom mixture back in, along with onion powder, salt, pepper, and gradually add hot soy milk. Cook for another 30 seconds, stirring constantly.
Pour this mixture into a 9x13 casserole dish. Add the cold soy milk, salt, pepper, and 1 cup of the onions. Drain 2 of the 3 cans of green beans before adding. Add the third can with its juices. Pour the remaining onions on top.
Cover with foil and bake at 350 for 30 minutes.

Nutrition Facts : Calories 200.9, Fat 12.8, SaturatedFat 2.6, Sodium 833.3, Carbohydrate 18.6, Fiber 5.4, Sugar 4.5, Protein 5.3

Tips:

Choose fresh green beans for a crisp texture and vibrant flavor. Frozen beans can also be used, but be sure to thaw them completely before adding them to the casserole.
Use a combination of canned and homemade cream of mushroom soup for a rich and flavorful sauce. If you prefer, you can make your own cream of mushroom soup from scratch using fresh mushrooms.
Add a layer of crispy onions to the top of the casserole for a crunchy topping. You can use store-bought fried onions or make your own by frying thinly sliced onions in oil until golden brown.
Bake the casserole until the sauce is bubbly and the topping is golden brown. This usually takes about 25-30 minutes.
Let the casserole cool for a few minutes before serving. This will help the sauce to set and the casserole to hold its shape.

Conclusion:

This dairy-free green bean casserole is a delicious and easy-to-make side dish that is perfect for any occasion. It's a great way to enjoy the classic flavors of green bean casserole without the dairy. With its creamy sauce, crispy topping, and tender green beans, this casserole is sure to be a hit.