Gluten Free Green Bean Casserole Recipe | Dairy Free
Prep time
Cook time
Total time
This Holiday, you don't have to worry about what you're making as a vegan side dish because this is the best green bean recipe out there! Using almond milk and cauliflower as substitutions to heavy creams also makes this casserole a healthy option. Fortunately, with this recipe you don't have to choose between healthy or delicious because it's both a great vegan and delicious for potlocks and reunion parties.
Author: The Edgy Veg
Recipe type: Side
Cuisine: American
Ingredients
- 1 + 2 Tbsp olive oil, divided
- 1 small or ½ large cauliflower head, stem removed & cut into florets
- 1 cooking onion, finely chopped
- 3 garlic cloves, minced
- sea salt
- ½ cup water
- 1 cup + 1 cup unsweetened plant milk of choice (I like soy for this), divided
- 2 tbsp dairy-free butter
- freshly cracked black pepper
- pinch of nutmeg
- 16 oz mushrooms, finely chopped
- Store-bought crispy fried onions
- 1 ½ pounds fresh green beans, rinsed, trimmed and cut into thirds
- 1 cupshredded cheese of choice
Instructions
- Preheat oven to 350 degrees F.
- Heat 1 tbsp olive oil in a large pan or pot. Add cauliflower, onion, garlic, and a pinch of salt. Cook until onions are translucent, about 3 mins, adding water as needed to deglaze the pan. Add ½ cup water, cover and cook until cauliflower is tender, about 15 mins.
- Meanwhile, bring a large pan of salted water to a boil. Add green beans and blanch for 1 min. Drain well in a colander, and place in an ice bath to stop cooking.
- Transfer everything to a blender along with 1 cup plant milk of choice, and blend until smooth.
- In the same large pan or pot, heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat.
- Add mushrooms, and a generous pinch of salt cook until they begin to release some of their liquid, and brown slightly, about 10 mins.
- Transfer the cauliflower to the pot with the mushrooms, add 1 cup of plant milk and bring to a simmer. Simmer on low partially covered.
- Transfer green beans to the pot with the mushroom cauliflower puree and mix to combine.
- Transfer everything to a casserole dish, top with cheese, cover with foil, and bake for 25 minutes or until bubbling.
- Top the casserole with the crispy onions and serve.
Notes
This recipe is a great make ahead recipe to get ahead start on your christmas or thanksgiving dinner! just prepare the mushroom soup portion a day before, and combine it all before baking!
Nutrition Information
Serving size: 4-6
Recipe by The Edgy Veg at https://www.theedgyveg.com/2016/10/04/the-best-green-bean-vegan-casserole/