Description
A delicious twist on a classic holiday dish, this dairy-free green bean casserole is creamy, flavorful, and has a satisfying crunch, making it perfect for any gathering.
Ingredients
Scale
- 1 lb fresh green beans, trimmed
- 1 cup sliced mushrooms
- 1 medium onion, diced
- 2 cups unsweetened almond milk
- 3 tablespoons olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons nutritional yeast (optional)
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional for thicker sauce)
Instructions
- Preheat oven to 350°F (175°C).
- Blanch the green beans in boiling water for 3-4 minutes and then drain.
- In a skillet, heat olive oil over medium heat, add onions and mushrooms, and sauté until soft.
- Add almond milk and let it simmer, stirring often. If needed, stir in cornstarch to thicken.
- Combine blanched green beans with the creamy mixture and transfer to a baking dish.
- Top with panko breadcrumbs and drizzle with a little olive oil.
- Bake for 30 minutes or until bubbly and golden brown. Optional: broil for a few minutes for a crispier top.
Notes
Experiment with different dairy-free milk alternatives, like coconut or oat milk, for varied flavors. Use gluten-free breadcrumbs for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg