Description
Healthy green bean casserole made with almond milk, mushrooms, and crispy shallots. Dairy-free, gluten-free, and perfect for holidays.
Ingredients
Scale
- 1 ½ pounds fresh green beans, trimmed
- ⅓ cup olive oil, divided
- 10 ounces cremini mushrooms, sliced
- 1 small onion, diced
- 1 teaspoon tamari soy sauce or coconut aminos
- 3 cloves garlic, minced
- ½ cup chicken broth or vegetable broth
- 1 ½ cups almond milk, cashew milk, or other dairy-free milk
- Salt and pepper, to taste
- 2 tablespoons arrowroot powder
- 4 to 5 shallots, thinly sliced into rings
Instructions
- Prep the green beans: Blanch trimmed green beans in boiling water for 4 minutes, then transfer to an ice bath to stop cooking. Drain and set aside.
- Cook the shallots: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add shallots and sauté until golden and crispy, about 6-8 minutes. Remove and set aside.
- Sauté the mushrooms: Add another tablespoon of oil to the pan and sauté mushrooms for 6-8 minutes until browned. Add onion and cook until translucent.
- Build the sauce: Stir in garlic and tamari. Add broth and non-dairy milk, stirring to combine. In a small bowl, whisk arrowroot with a tablespoon of water and stir into the pan. Simmer until sauce thickens.
- Combine and bake: Preheat oven to 375°F. In a casserole dish, mix green beans and mushroom sauce. Top with crispy shallots. Bake uncovered for 20-25 minutes until bubbling.
Notes
Don’t skip the blanching step—it keeps the green beans vibrant and crisp.
Use cremini or baby bella mushrooms for the best flavor.
If your sauce is too thick, thin with a bit more broth or milk.