The Ultimate Vegetarian Green Bean Casserole Recipe: A Dairy-Free Delight
Looking for the perfect vegetarian green bean casserole that doesn’t compromise on taste? You’re in the right place! This dairy-free version using almond milk creates a creamy, satisfying dish that even non-vegetarians will love. As a professional recipe developer specializing in vegetarian cuisine, I’m excited to share this tried-and-tested recipe that’s become a holiday favorite.
Creamy Almond Milk Green Bean Casserole (Vegetarian)
Ingredients
Instructions
- Wash, trim and cut green beans into 2-inch pieces, then lightly steam or microwave until partially cooked. Skip this cooking step if you prefer crispier green beans.
- Coat a baking dish with nonstick cooking spray and preheat oven to 350°F.
- Mix the soup mixture with the cooled green beans and stir in one-third of the crispy onions, then season to taste with salt and pepper.
- Transfer mixture to baking dish and sprinkle remaining crispy onions over top
- Bake for 20 minutes uncovered until bubbly and golden brown, checking beans for tenderness. Let rest for 5 minutes before serving to allow sauce to set.
Tried this recipe?
Let us know how it was!What You’ll Learn
Why Choose a Vegetarian Green Bean Casserole?
Traditional green bean casserole often contains dairy products and animal-based ingredients. Our vegetarian version is perfect for:
- Plant-based diet followers
- Lactose-intolerant individuals
- Health-conscious eaters
- Anyone looking to reduce their dairy intake
For more vegetarian holiday recipes, check out our Complete Guide to Vegetarian Holiday Cooking.
Essential Ingredients
The Base
- Fresh green beans (2 pounds)
- Unsweetened almond milk (1.5 cups)
- Vegan mushroom soup (16 oz)
- Cremini mushrooms (8 oz, sliced)
Seasonings
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Thyme (1/2 tsp)
- Sea salt (to taste)
- Black pepper (to taste)
Using Almond Milk in Green Bean Casserole
Can you use almond milk in green bean casserole? Absolutely! In fact, almond milk is an excellent dairy substitute because:
- It creates a creamy texture without heaviness
- The subtle nutty flavor complements the vegetables
- It’s lower in calories than regular milk
- It maintains the perfect consistency when baked
Want to explore more dairy-free cooking techniques? Visit our Comprehensive Guide to Dairy-Free Substitutions.
Step-by-Step Instructions
Preparation
- Preheat your oven to 375°F (190°C)
- Trim and cut green beans into 2-inch pieces
- Clean and slice mushrooms
- Gather all other ingredients
Cooking Process
- Blanch green beans in boiling water for 5 minutes
- Prepare the creamy sauce using almond milk and vegan mushroom soup
- Combine ingredients in a casserole dish
- Top with crispy onions
- Bake for 25-30 minutes until bubbly
Here’s a continuation of the blog article focused on vegetarian green bean casserole:
Making Your Green Bean Casserole Dairy-Free with Almond Milk
One of the most common questions I receive is “Can I use almond milk in green bean casserole?” The answer is a resounding yes! Creating a vegetarian green bean casserole with almond milk is not only possible but can be incredibly delicious. Let’s dive into why this adaptation works so well and how to perfect your dairy-free version.
Why Almond Milk Works in Green Bean Casserole
Almond milk is an excellent substitute for traditional dairy milk in green bean casserole for several reasons:
- It has a neutral, slightly nutty flavor that complements the mushrooms and green beans
- The consistency is similar to whole milk when used in cooking
- It’s naturally lower in calories than heavy cream or whole milk
- It creates a silky smooth sauce when properly thickened
Tips for the Perfect Almond Milk Green Bean Casserole
To ensure your dairy-free version turns out perfectly, keep these important tips in mind:
- Choose the right almond milk: Use unsweetened, plain almond milk. Vanilla-flavored or sweetened varieties will throw off the savory balance of your casserole.
- Thicken properly: Almond milk is thinner than heavy cream, so you’ll need to adjust your roux accordingly. Use a bit more flour or cornstarch to achieve the desired consistency.
- Season generously: Since almond milk is more neutral than dairy milk, you might want to add extra herbs and seasonings to build flavor depth.
Common Challenges and Solutions
When making an almond milk green bean casserole, you might encounter these common issues:
Problem: Sauce is too thin
Solution: Create a slightly thicker roux by using 3 tablespoons of flour instead of 2 for every cup of almond milk. Let the sauce simmer a few minutes longer to reach the desired consistency.
Problem: Lacks richness
Solution: Add nutritional yeast for a cheese-like flavor, or incorporate some vegetable broth base for extra depth. A touch of dijon mustard can also add complexity.
Making It Completely Vegetarian
To transform this into a fully vegetarian green bean casserole, consider these substitutions and additions:
- Mushroom base: Create an intense mushroom flavor by using a variety of mushrooms like cremini, shiitake, and porcini
- Umami boost: Add soy sauce or tamari for depth
- Crispy topping: Use panko breadcrumbs mixed with vegan butter and herbs instead of traditional fried onions
Recipe: Vegetarian Green Bean Casserole with Almond Milk
Ingredients:
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 2 cups unsweetened almond milk
- 1 pound mixed mushrooms, sliced
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 1½ cups crispy fried onions (store-bought or homemade)
Instructions:
- Preheat your oven to 375°F (190°C). Prepare a 9×13 inch baking dish.
- Blanch the green beans in boiling water for 5 minutes, then transfer to an ice bath. Drain and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add mushrooms and cook until golden brown, about 8-10 minutes. Remove and set aside.
- In the same skillet, heat remaining oil. Add onions and garlic, cooking until softened.
- Add flour to the skillet and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in almond milk, stirring continuously to prevent lumps. Add nutritional yeast, thyme, and soy sauce.
- Simmer until sauce thickens, about 5-7 minutes.
- Combine green beans, mushrooms, and sauce in the baking dish.
- Top with crispy onions and bake for 25-30 minutes until bubbly.
Make-Ahead and Storage Tips
This almond milk green bean casserole can be prepared in advance:
- Make-ahead: Prepare the casserole without the crispy onion topping up to 24 hours in advance. Store covered in the refrigerator.
- Reheating: When ready to serve, bring to room temperature, add the topping, and bake as directed.
- Storage: Leftovers will keep in an airtight container for up to 3 days.
Variations to Try
Once you’ve mastered the basic almond milk green bean casserole, experiment with these variations:
- Mediterranean Style: Add sun-dried tomatoes and kalamata olives
- Asian Fusion: Include water chestnuts and top with crispy shallots
- Spicy Southwest: Add diced jalapeños and topped with crushed tortilla chips
Final Tips for Success
Remember these key points for the perfect vegetarian green bean casserole:
- Don’t overcook the green beans during blanching
- Let the sauce thicken properly before assembling
- Add the crispy topping just before baking
- Allow the casserole to rest for 5-10 minutes before serving
With these tips and techniques, you can create a delicious vegetarian green bean casserole that everyone at your table will enjoy, regardless of their dietary preferences. The almond milk version is so creamy and flavorful, your guests might not even realize it’s dairy-free!
