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A dairy free green bean casserole in a cast iron pan topped with panko and fried shallots
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5 from 3 votes

Dairy Free Green Bean Casserole (Vegan)

This healthier version of green bean casserole is simple to make and will be a hit at your Thanksgiving! Gluten and dairy-free options available.
Prep Time15 mins
Cook Time20 mins
Frying time10 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, Thanksgiving
Servings: 4 people
Calories: 197kcal
Author: Alicia


Fried Shallots

  • 5-6 large shallots, peeled and thinly sliced into rings
  • ¼ cup all purpose flour * see notes for GF
  • 2 tablespoons panko
  • Canola, safflower, or other high heat oil


  • 2 tablespoons pressed oil or olive oil
  • 8 oz button mushrooms, sliced
  • 1 garlic clove, peeled and minced
  • 3 tablespoons all purpose flour * see notes for GF
  • 1-¼ cups broth of choice
  • ½ cup oat milk
  • 12-16 oz fresh green beans, trimmed
  • ¼ cup panko
  • kosher salt and pepper


  • To make the fried onions - In a bowl, add ¼ cup of flour and panko with a small sprinkle of salt and pepper. Toss your cut shallots in the flour and shake excess off. In a cast iron pan, pour enough oil to cover the bottom of your pan about ½ inch. Heat over medium high until it sizzles if you flick a bit of water into it. Add the floured shallots, in batches if necessary, spread out with enough room so they're not on top of each other, and fry until light golden brown - about 4 minutes. Remember they will cook more in the oven. If they're dark brown, just save them to top at the end. Remove with a slotted spoon and place on a paper towel to drain. Drain remaining oil out of the pan. 
  • Preheat oven to 400° F. Heat a large pot of salted water over high heat until boiling. Toss the green beans in the pot and boil for 1 min and 30 seconds. Immediately remove, drain, and put in an ice water bath (a bowl of ice and water). Drain and pat dry. This process is called parboiling. 
  • In your cast iron skillet, melt 2 tablespoon of butter or oil and add the mushrooms until browned - about 3-4 minutes. Add the garlic and saute about a minute more. Then add the 3 tablespoon of flour (or 2tbsp of cornstarch) and stir to coat the mushrooms. Gradually add in the broth, whisking together until smooth and bubbling, about a minute. Then add in the milk and bring to a steady simmer, stirring for about 5-6 minutes until thick. Add about ½ teaspoon kosher salt and pepper. 
  • Add the parboiled green beans to the mushroom mixture and toss to coat. Then sprinkle your fried shallots and the remaining panko on top. Place in the oven at 400 degrees F for 15 minutes, until bubbly and browned on top. 


  • Use 2tbsp of cornstarch or substitute your favorite GF all purpose flour for a gluten free sauce, and arrowroot or cornstarch for the fried shallots
  • I like to use Earth Balance Pressed Oil and Oatly for dairy free.
  • If you're not dairy free, use whole milk and butter or ghee. 
  • I buy a pre-washed/trimmed bag of fresh green beans to make it easy.


Serving: 6oz | Calories: 197kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 107mg | Potassium: 517mg | Fiber: 4g | Sugar: 8g | Vitamin A: 811IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 2mg