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Dairy free green bean casserole
Green beans for people whose stomachs have trust issues with dairy products
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Ingredients
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces for consistent cooking
- 2 cans (14 oz each) full-fat coconut milk, shaken well before opening to combine cream and liquid
- 1 pound cremini mushrooms, cleaned and sliced thinly for optimal texture
- 1 large yellow onion, finely diced for the cream sauce base
- 4 cloves garlic, minced fresh for maximum flavor impact
- 1/3 cup all-purpose flour to create the perfect sauce thickness
- 2 cups gluten-free fried onions, divided for topping and mixing
- 3 tablespoons olive oil for sautéing vegetables
- 1 tablespoon fresh thyme leaves, carefully removed from stems
- 2 teaspoons sea salt for proper seasoning
- 1 teaspoon freshly ground black pepper to taste
- 1/2 teaspoon nutmeg for depth of flavor
Instructions
Begin by preheating your oven to 375°F (190°C) and position the rack in the middle for even heat distribution
Bring a large pot of salted water to a rolling boil and prepare an ice bath in a separate large bowl
Blanch the green beans in boiling water for 5 minutes until bright green and slightly tender but still crisp
Immediately transfer the blanched green beans to the ice bath to stop the cooking process and preserve their vibrant color
In a large skillet, heat olive oil over medium heat and sauté diced onions until translucent and fragrant, about 5 minutes
Add sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 8 minutes
Stir in minced garlic and fresh thyme, cooking for an additional minute until aromatic
Sprinkle flour over the vegetable mixture and stir constantly for 1-2 minutes to cook out the raw flour taste
Gradually pour in the coconut milk while whisking continuously to prevent lumps from forming
Simmer the sauce until it thickens enough to coat the back of a spoon, about 5-7 minutes
Season the sauce with salt, pepper, and nutmeg, adjusting to taste
Combine the drained green beans with the mushroom sauce and half of the fried onions in a large mixing bowl
Transfer the mixture to a greased 9x13 inch baking dish, spreading evenly
Top with remaining fried onions and bake for 25-30 minutes until bubbly and golden brown on top
Kitchen Tools
- 9x13 inch baking dish for even cooking distribution
- Large pot for blanching green beans efficiently
- Heavy-bottom skillet for making the mushroom sauce
- Colander for draining blanched green beans
- Whisk for creating smooth, lump-free sauce
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, assemble up to 24 hours in advance but add crispy onions just before baking
Coconut milk provides the best creamy texture, but cashew cream is a good alternative
Ensure green beans are thoroughly dried after blanching and mushrooms are well-browned
Fresh is preferred, but frozen can work if thawed and dried completely
Store in an airtight container in the refrigerator for up to 3 days