You’ll never believe this rich, creamy dairy free vegan green bean casserole is gluten free, paleo friendly and whole30 compliant! Perfect for a healthy Thanksgiving!
PIN Dairy Free Vegan Green Bean Casserole
This post is brought to you by a deprived person named Taylor.
Which also happens to be ME.
I’m going to get honest with you, and risk potential judgement, RIGHT OFF THE BAT in sentence number 3:
I’ve never had green bean casserole before making this recipe.
Aaaaaaand, you just x’d out of your screen because you cannot trust a recipe from someone who has never even had the dish, and then tried to remake it without knowing all the flavor profiles that said dish should have.
I get you. I understand your concerns and shifty eyes that are currently happening IF you are still here, reading along and giving me the benefit of the doubt.
I told you in the paleo sweet potato casserole that Canada just does Thanksgiving differently. We don’t eat that iconic casserole. We don’t eat paleo pecan pie. And we DEFINITELY don’t eat green bean casserole.
It was more like turkey, easy gluten free stuffing, roasted Brussels sprouts and MAYBE roasted acorn squash if Grandma was feelin’ wild and crazy.
Now that I am livin’ in ‘merica I knew it was finally time to assimilate with the “in crowd” who knows “what’s up” at Thanksgiving, and make a dairy free vegan green bean casserole.
Of course, with Mr. FFF at my side to taste-test and help me along the way. If anyone knows what a dish of thick, creamy and rich sauce hugging crunchy, tender-crisp green beans are supposed to taste like, it is HIM.
Obviously, I could not ask him to be my taste-tester if the recipe was going to be like the standard as in: loaded with ALL THINGS DAIRY. Considering he is intolerant of lactose, this would pretty much kill him.
And then I would have no one to taste test my paleo green bean casserole. Or, really, ANY FOOD.
And I would lose my hubby. Which, I guess, would sort of be not-so-ideal too.
I KID.
So, we’re ripping one from the scalloped sweet potatoes playbook and using a magical combination of almond milk, coconut milk and tapioca starch as the base of the MANDATORY thick and creamy sauciness that usually comes from a can of soup in this dairy free vegan green bean casserole. A can of soup that has VRY VRY sketchy ingredients, I might add.
No Bueno.
This mish-mash of milks simmers together with tender, golden brown sautéed onions and meaty-mushrooms to create a velvety-smooth, UBER thick creamy base that gets slathered on fresh green beans and topped with DEEP-FRIED onion rings.
There is a very necessary need to discuss that we are deep frying the onions for this vegetarian green bean casserole because it is the first recipe EVER that has something deep fried.
Also, probably the last.
I thought about just doing oven-baked onions on this dairy free vegan green bean casserole, but when I asked my ace-taste-tester what his thoughts on this were he said this to me:
“People will REVOLT.”
Literally. No qualms about it. No joking laugh. Just matter-of-fact you would all revolt and hate me forever if I did a green bean casserole without super crispy, fried onion rings.
So, here they be. And, you know what?
They’re RLY RLY good and you should be getting the thought that MAYBE you will still try them in the oven, even though Taylor said do not do it EVER, out of your very head’s RIGHT NOW.
It’s Thanksgiving my friends, go big or GO HOME.
(But if you really don’t want to do then, you CAN use bacon like the low carb keto green bean casserole! This is OBVS not vegan though!)
I actually don’t mind if you go home.
As long as you plan to make this dairy free vegan green bean casserole once you get there.
Healthy Vegan Green Bean Casserole
You'll never believe this rich, creamy dairy free vegan green bean casserole is gluten free, paleo friendly and whole30 compliant!
Ingredients
For the casserole:
- 1 1/2 Tbsp Avocado oil
- 2 Cups Mushroom sliced
- 1 Cup Onion diced
- 1 Cup + 1 Tbsp Unsweetened almond milk divided
- 1 Cup + 1 Tbsp Full-fat coconut milk divided
- 1 tsp Sea salt
- 1/4 tsp Pepper
- 2 Tbsp Tapioca starch
- 1 Lb Green beans trimmed
For the onions:
- 1/2 Cup Unsweetened almond milk
- 1/2 a Large onion thinly sliced
- 1/2 Cup Avocado Oil for frying *Read notes
- 2 Tbsp Tapioca starch
- 2 Tbsp Coconut flour
- Pinch of salt and pepper
Instructions
- Preheat your oven to 350 degrees.
- Fill a medium bowl with the 1/2 cup of almond milk (from the fried onions) and add in the thinly sliced onion (making sure to separate all the rings) so they can sit while you make the casserole.
- In a large, high-sided frying pan heat the olive oil over medium high heat.
- Add in the mushrooms and onions and cook until lightly golden brown, about 3-4 minutes.
- While the mushrooms and onions cook, fill a large pot with water, adding a pinch of salt, and bring to a boil.
- Once boiling, add in the trimmed green beans and cook until fork-tender, about 7-8 minutes. Drain and transfer to a paper towel. Try to lightly press out as much of the water as you can. Set aside
- Once the mushrooms and onions are cooked, add in 1 cup of the almond milk and 1 cup of the coconut milk (reserving the rest for later) along with the salt and pepper and stir until well combined.
- Bring the mixture to a boil. While you're waiting for it boil, whisk together the 2 Tbsp of tapioca starch and the remaining 1 Tbsp of each milk in a small bowl until smooth.
- Once boiling, stir in the tapioca/milk mixture, whisking constantly so that it doesn't cook and get chunky. Boil the milk mixture for 4 minutes, stirring CONSTANTLY so that it doesn't burn.
- Reduce the heat to medium and simmer, stirring very frequently, until the mixture is REALLY thick and reduced by half, about 10-11 minutes.
- Once the sauce is thick, add the green beans in and stir until evenly coated.
- Pour the mixture into an 8x8 inch baking dish and bake until the sides are bubbly and the sauce has further thickened, about 25 minutes.
- While the casserole cooks, it's time to make the onions.
- Heat the avocado oil in a medium saucepan, or high-side skillet, over medium high, then reduce to medium. The oil should sizzle when you add the onion, but you don't want it too hot that it just burns the onion.
- Place the tapioca starch, coconut flour and salt and pepper into a large zip-loc bag and shake around until well mixed.
- Drain the excess almond milk out of the onions and add them into the bag and gently shake around to evenly coat each ring.
- Drop a few rings into the hot oil, making sure not to crowd them, and cook until lightly golden brown and crispy, flipping as necessary. I did mine in 4 batches to make sure they weren't over-crowding.
- Transfer to a paper towel lined plate and gently blot off the excess oil. Repeat until all the rings are done.
- Once the casserole has cooked, scatter the fried onions on top, lightly pressing them into the casserole. Bake for 5 minutes more.
- DEVOUR
Recipe Notes
*You will not actually consume NEARLY this much oil - I measured it after frying the onions, and had 5.5 Tbsp left over. So, nutritional information reflects only using a total of 2.5 Tbsp. However, you need all that extra oil to cover the onions so they cook and get crispy.
DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitFOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 8 POINTS+: 6. OLD POINTS: 5
(Based off 6 servings)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more paleo-friendly Thanksgiving sides?
Maple Roasted Brussels Sprouts, Sweet Potatoes and Bacon
Maple Roasted Sweet Potatoes with Curry
Curried Butternut Squash Salad with Apples, Dates and Pecans
Paleo green bean casserole from around the web:
Paleo Spicy Green Bean Mushroom Skillet– Wholesomelicious
Vegan Green Bean Casserole – Eat The Love
STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER,FACEBOOK AND PINTEREST!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-YGfzT33YcrLGq.gif\")
Tori says
Ah man!!! This casserole has seriously got my name on it!!!
Taylor Kiser says
Haha yes it does!! Thanks!
Suzy | The Mediterranean Dish says
Love the idea of a vegan green bean casserole! A classic dish turned healthier!
Taylor Kiser says
Thank you so much Suzy!
Cynthia | What A Girl Eats says
Yummy! I love when a classic dish is lightened up and made healthier! I can eat twice as much now right?
Taylor Kiser says
Haha YES exactly! Thank you!
Robert Parks says
This looks brilliant!!! Thanks for all your work, Taylor!
Taylor Kiser says
Thank YOU Robert! Hope you love!
Jennifer Farley says
Those onions!!!
Taylor Kiser says
Yes to deep fried!
Marta @ What should I eat for breakfast today says
hahaha, you have a great way of writing!
Taylor Kiser says
I am so glad you think so! Thanks! 🙂
Casey the College Celiac says
Green bean casserole is my FAVORITE so thanks for making an easy, vegan option!
Taylor Kiser says
Thank you Casey! So glad you like them!
Jennifer B. says
Hi Taylor, I loved this vegan recipe, very well explained and full of pictures. I’m giving it a try! Cheers!
Taylor Kiser says
Yay!! I hope you love it!
Sarah @ Snixy Kitchen says
Such a perfect lightened up green bean casserole! I would take this over that creamy version any day!
Taylor Kiser says
Thank you!
Adrienne says
Hey Taylor – making the now. Are the directions for adding the almond milk to the onions missing? Or am I missing it? Thanks and Happy Thanksgiving!
Taylor Kiser says
I hope you love and glad you found it!!!
Adrienne says
OK – Duh. Found it! 🙂
Taylor Kiser says
Haha! Great! 🙂
Kevin Singh says
Green Bean Casserole is a great holiday dish, loved how you used avocado oil to healthify the entree!
Taylor Kiser says
Thanks!
Anna Wright says
Can’t wait to try out this recipe this weekend. All the ingredients sound delicious. As a passionate home cook, your recipes inspire me. Thank you.
Kaylie S. says
Can I replace the nut/coconut related ingredients with soy or hemp milk?
Taylor Kiser says
I really can’t tell you, as the recipe was not tested any other way – sorry! I don’t think they would have the required fat content!
Michellr says
Can this recipe be made ahead of time or at least the casserole minus the onions?
Taylor Kiser says
I would think so! I just wouldn’t bake it in the oven until ready to serve and definitely don’t make the onions ahead or they will lose their crispness!
Jill Roberts @ WellnessGeeky says
I am obsessed with healthy vegan food! Wow healthy vegan green bean casserole looked soooo good, I had to try and make them. I used your suggestion and used 1 tsp sea salt. Thx for sharing!
Taylor Kiser says
Hope you love it!
Bella Hardy says
Absolutely love your creative idea with healthy vegan green bean casserole! Never seen something like this! Definitely, I will try to make it too! Thanks for sharing
Taylor Kiser says
I so hope you love it! Thanks!
Robin Hamilton @Wellness Wires says
Oh my! This vegan green bean casserole was delicious – and so easy to make! Will have to try this for my family. Thanks so much!
Taylor Kiser says
I am SO happy to hear that! Thank you for letting me know Robin!
Kiki says
This was hands down the BEST green bean casserole I’ve ever had! Thanks for sharing!
Taylor Kiser says
Wahoo! So glad you like it! Thanks for letting me know Kiki!
Cassandra says
It was tasty, I got numerous compliments at the potluck I brought it to, and even my picky man loved it! (!!!!!!!) It did take me about twice as long to cook. Following the instructions in order, I needed to stop cooking the mushrooms to wait for the water to boil for the green beans (about 10-15 minutes). I think one part of that was because it called for a large pot which had more water than needed. There were other little timing issues. But it was so yummy that I am going to make this again. And I really appreciate you sharing this recipe! 🙂
Taylor Kiser says
I am so glad you enjoyed it!
Kara Mathys @Wellnessgrit says
Absolutely love your creative idea with vegan green bean casserole! Can I post it on my blog? Thanks for sharing!
Taylor Kiser says
Hi Kara! Thanks! I do only allow my recipes to be posted on my site. Hope you understand!
taylor johnson @tayloright says
Thank you for this cassorole dish recipe! I appreciate it! I also love that you are bold enough to say, you are “A follower of Christ.” I am too! Way to be! 🙂
Taylor Kiser says
Thank you Taylor! Always love meeting another believer! <3
CHRISTINA MOORE @ YOUR MIND YOUR BODY says
I’ve cooked this recipe for my vegetarian friends. They are shocked because of the texture, taste and appearance of the food. Thumbs up. I already gave the recipe to my friends.
Taylor Kiser says
So glad they loved it!
Veronica says
No judgement here I hadn’t had green bean casserole before this recipe too but after making this bowl of goodness I’ll be making this again and again!
Taylor Kiser says
So glad you like it!
Supplement Crunch says
Yummy very refreshing…. Thank for sharing this post
Taylor Kiser says
You’re welcome!
Paul @ Diet Blog Pro says
wao i am so glad to see it. vegan green bean casserole is delicious and easy recipe. i never seen somthing like this thats healthy and tasty.
thanks sharing this post
Taylor Kiser says
Hope you love!