The Ultimate Creamy Gluten-Free Vegan Green Bean Casserole (Dairy-Free Too!)
For years, the classic green bean casserole felt off-limits in our home, a delicious memory we thought couldn’t be recreated without gluten and dairy. But thankfully, those days are long gone! We’ve cracked the code to a truly creamy, flavorful, and incredibly satisfying vegetable side dish that’s not only gluten-free and dairy-free but entirely vegan. Thanks to two ingenious secret ingredients, this Gluten-Free Vegan Green Bean Casserole is destined to become a staple at your Thanksgiving table, holiday gatherings, or any time you crave a comforting, allergy-friendly side. Prepare to impress everyone with this standout dish!
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Why This Gluten-Free Vegan Green Bean Casserole is a Game-Changer
This year marks a truly special occasion for our family: the very first time in what feels like an eternity that we’ll be enjoying green bean casserole, all thanks to navigating various food allergies. For so long, I believed that achieving that perfectly creamy, dreamy texture and rich flavor without relying on gluten and dairy was an impossible feat. Well, I’m thrilled to admit how wonderfully wrong I was!
The secret to this casserole’s exceptional taste lies in its deeply flavorful, velvety sauce, which draws inspiration from a classic French mustard sauce by the legendary Ina Garten. You know anything inspired by her is bound to be exquisite!
To craft such a profoundly tasty sauce, we employ several techniques that build layers of flavor: first, beautifully caramelized onions are cooked until sweet and tender; then, browned mushrooms add an earthy richness. Deglazing the pan with a splash of white wine captures all those delectable browned bits, forming the foundation of our sauce. And here come **my two secret ingredients**: a combination of both Dijon mustard and stone-ground mustard. While many recipes might overlook mustard, this duo infuses the sauce with an incredible depth and tang that elevates the entire dish, without tasting overtly “mustardy.” It provides a sophisticated backbone of flavor that sets this dairy-free green bean casserole miles apart from any bland versions you might have encountered.
And for those of you with family members who might shy away from mushrooms or onions – fret not! I have a brilliant “mom hack” included in the recipe instructions that ensures all the amazing flavor without any texture complaints. Keep reading to discover this clever trick!
Crafting a Truly Gluten-Free Green Bean Casserole
Ensuring this dish is entirely gluten-free green bean casserole is non-negotiable for my family, given my son’s wheat allergy and my husband’s gluten intolerance. The primary concern with traditional green bean casseroles for those avoiding gluten often lies in two areas: the sauce (which frequently uses flour as a thickener) and the crispy fried onion topping (which is typically wheat-based).
My recipe ingeniously bypasses these issues. The sauce is thickened and enriched with a dairy-free cream cheese, completely eliminating the need for any gluten-containing flours. While I initially worried about the absence of that beloved crunchy topping, I discovered that the sauce itself is so incredibly flavorful and satisfying that the casserole truly shines even without it. Furthermore, all the core ingredients – fresh green beans, mushrooms, onions, and our unique mustard blend – are naturally gluten-free. So, rest assured, this recipe is a safe and delicious option for anyone needing to avoid gluten.
If your dietary needs only require the casserole to be dairy-free (and not gluten-free), you have the flexibility to use your preferred brand of traditional French fried onions for the topping, if desired.
Desire a Topping? Gluten-Free Options for Your Casserole
As you might notice in my accompanying photos, I chose to serve my gluten-free dairy-free green bean casserole without a topping. Living in a smaller town sometimes means limited access to specialty allergy-friendly products, and despite my best efforts, I couldn’t readily find gluten-free French fried onions locally. If I had had more time and patience to wait for a delivery, you can easily purchase Sprout’s Gluten Free French Fried Onions on Amazon. However, I was eager to share this fantastic recipe with you all as quickly as possible for your Thanksgiving menu planning!
But fear not if you’re like me and can’t find them, or if you simply want a homemade alternative! There are excellent ways to add that delightful crunch. You could create a homemade panko-style crust using crushed gluten-free rice cereal (like Rice Chex) mixed with a bit of melted vegan butter and seasonings, then baked until crispy. Another fantastic and easy option is to crush your favorite potato chips (ensure they are gluten-free) and sprinkle them over the top for the last few minutes of baking. These alternatives provide a wonderful textural contrast and an extra layer of flavor that complements the creamy casserole beautifully.
A Clever Hack for Mushroom and Onion Haters
Want to know a little secret? My own children aren’t exactly fans of mushrooms or onions either, despite their amazing flavor contribution. But guess what? They willingly (and unknowingly!) enjoy them in this casserole. Here’s a brilliant mom hack for you: it’s absolutely crucial to go ahead and caramelize those onions and brown those mushrooms. This step is non-negotiable because it develops the foundational flavors that make the sauce so incredibly rich and delicious. Do not skip this initial step!
However, once the sauce is fully prepared and has absorbed all those wonderful flavors from the sautéed vegetables, here’s the trick: before stirring in the green beans, transfer the sauce—along with the caramelized onions and browned mushrooms—into a high-quality blender, like a Blendtec. Blend until the sauce is ultra-smooth and completely homogenous. The result? A perfectly silky sauce bursting with all the deep, savory notes of the onions and mushrooms, but without any discernible pieces of them. No one will be the wiser, and you won’t have to endure any complaints from picky eaters. This is a true win-win for everyone at the table!
Achieving a Perfectly Vegan Green Bean Casserole
Creating a truly vegan green bean casserole means carefully selecting ingredients that avoid all animal products. In this recipe, we achieve its plant-based status by making a few strategic substitutions that don’t compromise on taste or texture.
First, instead of traditional butter, we use olive oil to sauté the aromatic vegetables like onions and mushrooms. Olive oil provides a lovely richness and healthy fats, contributing to the overall flavor profile.
For that essential creaminess, which is usually derived from dairy products in conventional casseroles, we turn to a high-quality soy-based cream cheese. This ingredient is the heart of our rich, velvety sauce, providing the tang and body needed to mimic its dairy counterpart perfectly. I personally recommend soy-based cream cheeses like Tofutti or Go Veggie. These brands consistently deliver the right consistency and mild flavor. While we can’t have nuts in our household, I’m confident that almond-based options, such as Kite Hill cream cheese, would also perform beautifully if you can tolerate nuts.
Should you only be able to find Tofutti sour cream instead of cream cheese, it can also work as a suitable substitute to achieve a creamy texture, though the flavor profile might be slightly tangier.
Making This Casserole Soy-Free (Top 8 Allergen-Friendly)
For those who need this delicious casserole to be free of the top 8 common allergens, and particularly if soy is an issue in your diet, there’s an easy swap to ensure everyone can enjoy it. Simply substitute the soy-based cream cheese with a coconut-based cream cheese, such as Daiya’s cream cheese style spread. It’s important to remember that botanically, coconut is classified as a fruit, not a tree nut, making it a safe alternative for most individuals with tree nut allergies. This simple change allows the recipe to remain incredibly creamy and flavorful while accommodating even more dietary restrictions, truly making it an allergy-friendly green bean casserole for a wider audience.
Exploring More Allergy-Friendly Thanksgiving Recipes?
As a food-obsessed blogger dedicated to delicious and inclusive recipes, of course, I have more Thanksgiving inspiration for you! In fact, I’ve curated an ENTIRE THANKSGIVING MENU specifically designed for those with food allergies. This comprehensive plan includes everything you’ll need from a succulent turkey to delightful sides and decadent pies – literally, a complete top-to-bottom guide for a stress-free and delicious holiday feast. Be sure to check it out to make your holiday meal planning a breeze!
Watch How to Make This Vegan Gluten-Free Green Bean Casserole!
Absolutely! For a quick visual guide and to get a real feel for the cooking process from start to finish, I’ve put together a handy video overview on my TikTok channel. Watching the steps come to life can make cooking even easier and more enjoyable. Give it a watch and see just how simple it is to create this incredible gluten-free vegan green bean casserole. Enjoy the process and the delicious outcome!
@allergyawesomenessA ##glutenfree & ##dairyfree ##greenbeancasserole that’s creamy & dreamy! ##foodallergy ##veganthanksgiving ##glutenfreedairyfree ##gfree♬ original sound – Megan Lavin
Gluten Free Vegan Green Bean Casserole
8
15 minutes
20 minutes
35 minutes
For years we went without green bean casserole, thinking it couldn’t be made gluten and dairy free. Now we know better! This creamy vegetable side dish is loaded with flavor thanks to two secret ingredients. Enjoy this Gluten Free Vegan Green Bean Casserole for Thanksgiving or any time you want to punch up your side dishes!
Ingredients
- 1 pound fresh green beans, washed & trimmed
- 2 Tablespoons olive oil
- 1 cup halved and thinly sliced yellow onions (approx. 1 onion)
- 8 oz halved white button mushrooms
- 2 Tablespoons dry white wine
- 9 ounces dairy free cream cheese (see post above for options)
- 1 clove garlic (1/2 tsp minced)
- 1 Tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tsp dried parsley
- S&P to taste
- 1/2 cup broth (if you only need it dairy free, then do beef, that will give the richest flavor. If you need it to be vegan, use vegetable.)
- OPTIONAL: Gluten free French Fried Onions
Instructions
1. Preheat oven to 350 degrees F.
2. Boil water in a large pot to a boil.
3. While the water is heating, wash and trim green beans.
4. Place washed green beans in the boiling water and cook until they’re bright green, around six minutes.
5. While they cook prepare a large bowl with ice water. Once the green beans have cooked, quickly transfer them to the ice bath to cool. Once cooled, drain and transfer to a large mixing bowl.
6. Over medium heat, place an oven proof skillet. Add the two tablespoons of olive oil. Add the onion and cook, stirring occasionally, until tender.
7. Add the mushrooms and season with salt and pepper. Continue to cook until the mushrooms are golden and the onions are caramelized.
8. Add the mushrooms and onion mixture to the mixing bowl with the green beans. Toss and then set aside. (Remember, if you don’t want the onions and mushrooms in the final dish, set them aside to blend them with the sauce, don’t mix them with the green beans. See post above!)
9. Make the sauce by adding the white wine to the pan, scrap up any browned bits left in the pan (that’s the good stuff!). Next add the garlic and cook until fragrant (about 1 minute). Then add both kinds of mustard, cream cheese and dried parsley. Add the broth. Taste and adjust salt and pepper as needed. Turn off the heat.
10. Add the mixed green bean, onion, and mushroom mixture to the pan and coat in the sauce.
11. Stir until everything is heated through. Add additional broth if you like it a little thinner.
12. Feel free to add on gluten free French fried onions for the last 5 minutes, if you can find them (I rarely can, but live in a small town, see post above.)
13. Serve warm. Keep cooled leftovers in an air tight container for 2-3 days. Great for Thanksgiving or any Sunday dinner.
*If you need this done faster, you can substitute two cans or drained green beans instead of cutting and blanching fresh ones.
**UPDATED TO ADD: Previously it did not have the broth, but I like it creamier and added this step. You can add a half cup of vegetable stock. If you’re not vegan, and making this only to be dairy free, beef stock is especially rich and good.
Notes
Check out the rest of my Thanksgiving Menu for Food Allergies!
*If you don’t want onions and mushrooms in the final dish, set them aside once they’ve caramelized and browned. Make the recipe as follows.
Once you’ve made the sauce, scrape the sauce into a blender, and add the onions and mushrooms. Blend until smooth. Place the blended sauce back in the oven safe skillet, and toss in your green beans.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 185Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 163mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 4g
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