Try this delicious dairy-free green bean casserole recipe that’s also gluten-free and vegan for your next Thanksgiving or holiday feast!
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Green bean casserole is a quintessential Thanksgiving dish that I have long been hoping to make over. Every Thanksgiving, I hope that I’ll finally make the time to come up with a recipe of my own for this dish, and every year it bypasses me.
Since Thanksgiving only comes once a year, it’s usually off my radar until another one sneaks up on me the next year.
This year, I finally decided to conquer this recipe and make some improvements to the ones I’ve seen online. My version of green bean casserole is healthy, hearty, full of flavor, and a real crowd pleaser!
Before we hop into the details of the recipe, let’s talk about the traditional green bean casserole that we all probably grew up with and why it’s a no-go now if you’ve been avoiding gluten and dairy – or are just starting to.
Is green bean casserole gluten-free?
Traditionally, green bean casserole is not gluten-free, because it is made using cream of mushroom soup and French fried onions. Both of these ingredients when bought at the grocery store aren’t gluten-free, as wheat flour is one of the top ingredients.
Is green bean casserole dairy-free?
Most green bean casseroles are not dairy-free, as the cream of mushroom soup has cream or milk in it. The most common cream of mushroom soups, like Campbell’s, have cream and “modified milk ingredients” (whatever that is) in the ingredient list according to their website.
If you’re following a gluten-free or a dairy-free diet, you’ll want to make your own dairy-free cream of mushroom soup and French fried onions to ensure there’s no hidden gluten or dairy products in your final dish.
How to make green bean casserole dairy-free
The easiest way to make a green bean casserole dish dairy-free is to make your own cream of mushroom soup. I created my own dairy-free cream of mushroom soup recipe that uses coconut milk and vegetable broth instead of cream or milk.
You can make this a day or two ahead of time to save time, if you wish.
How to make vegan green bean casserole
If you follow a vegan diet, it’s easy to make a vegan green bean casserole if you choose to make your own soup base. Swap the milk in a cream of mushroom soup recipe for unsweetened coconut milk and vegetable broth for a fully vegan soup and green bean casserole dish.
How to make green bean casserole gluten-free
To make green bean casserole gluten-free, you’ll want to do be sure to use gluten-free flour in two recipes:
By swapping the wheat flour for a gluten-free flour blend, you can be sure that the green bean casserole is safe for your gluten-free diet.
If you’re following my recipe, you’ll also want to be sure to use gluten-free tamari soy sauce in place of traditional soy sauce.
Should I use fresh or frozen green beans?
Your preference can dictate whether you’d like to use fresh or frozen green beans for this dish. I personally prefer to use frozen green beans to save on time and effort.
I’m usually making this dish for Thanksgiving, and in that case, I try to use all the shortcuts I can to help me move on to the next dish I need to prepare. With so much going on in the kitchen during Thanksgiving, frozen green beans are nice, because there’s no washing or chopping needed.
If you want to use fresh green beans, because they really are some of the most delicious things in the world, then by all means go for it! The recipe will turn out just fine without adjusting the cooking time, but if you’re concerned, watch your oven for the last 5 to 10 minutes of cook time.
Can I use something other than gluten-free French fried onions?
If you’re not a fan of French fried onions, don’t want to make them from scratch, or can’t find a gluten-free French fried onion option near you, you may opt to try to replace this ingredient with something else.
While it’s not traditional, you could easily replace the French fried onions in this recipe with cooked bacon for an option that’s definitely not vegan, but delicious all the same. If you are vegan, you could try to find some vegan bacon if you want to replace the French fried onions.
Make ahead green bean casserole
One of the best things about my dairy-free green bean casserole recipe is that you can make it ahead if you want to.
To do that, you’ll want to bake up the recipe as outlined, but leave off the gluten-free French fried onions until you’ve reheated the dish and are about ready to serve. You can refrigerate this dish for up to 2 days before serving.
To reheat, cook in the oven for 15 to 20 minutes, or until warmed through. Top with the crispy gluten-free French fried onions.
How to make gluten-free dairy-free green bean casserole step-by-step
Want to know how this recipe comes together step-by-step? Check out how I made this recipe.
Preheat the oven
Preheat the oven to 350 degrees F. Prepare an 8″ x 8″ glass baking dish.
Combine the soup and seasonings
Add the green beans
Next, add the green beans to the bowl and stir to coat the beans with the soup mixture.
Transfer to a baking dish
Transfer the green beans to a 8″ x 8″ glass baking dish, spreading them into an even layer.
Bake the green bean casserole
Bake for 25 to 30 minutes at 350 degrees F.
Remove from the oven and enjoy
Remove from the oven and sprinkle with remaining ⅔ cup gluten-free French fried onions and serve.
- 1 ½ cups dairy-free cream of mushroom soup
- 1 tsp gluten-free tamari soy sauce
- ¼ tsp pepper
- 4 cups fresh or frozen green beans
- 1 ⅓ cups gluten-free French fried onions, divided
- Preheat the oven to 350 degrees F.
- In a bowl, combine dairy-free cream of mushroom soup, soy sauce, pepper, and 2/3 cup French fried onions. Stir well to combine.
- Add the green beans to the bowl and stir to coat with the soup mixture.
- Transfer the green beans to a 8" x 8" glass baking dish.
- Bake for 25 to 30 minutes at 350 degrees F.
- Remove from the oven and sprinkle with remaining ⅔ cup French fried onions and serve.
If you’ve been looking for a dairy-free green bean casserole recipe for your next Thanksgiving, I hope you take the time to try this recipe. It was such a hit in my household and I can’t wait to make it again!