Dairy-Free Green Bean Casserole
This Dairy-Free Green Bean Casserole is the perfect twist on the classic holiday dish, made completely without dairy but just as creamy and delicious. Ideal for anyone following a plant-based or kidney-friendly diet, this recipe keeps things light while still delivering on flavor. Plus, it's made from scratch with simple ingredients, so you can feel good about serving it to family and friends.
As a Registered Dietitian, I specialize in creating recipes that are safe and delicious for managing CKD. My expertise is rooted in evidence-based nutrition, adhering to guidelines from leading CKD organizations. With a lifelong passion for cooking and continuous professional development, I ensure that each recipe is both practical and health-conscious.
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This Dairy-Free Green Bean Casserole is a great option for those managing CKD, as it’s low in sodium and made with kidney-friendly ingredients like fresh green beans and almond milk. By using vegetable broth and omitting dairy, this recipe offers a flavorful, creamy dish without putting stress on your kidneys. It's an easy-to-make side that can fit into your renal diet while still being a satisfying addition to any meal.
Eating this green bean casserole recipe dairy free is a treat in and of itself, but I also love our dairy free vanilla pudding as a dessert, but you could also choose the vegan apple cake we just released as part of our Thanksgiving Meal for CKD. Looking for our other Kidney Friendly Side Dishes that we love to share?
For More Recipes and Ideas --->> Get Your Free Meals and Recipes That Are Perfect for Pre-Dialysis Diets, Pre-Dialysis with Diabetes, or Dialysis Diets.
Ingredients for Green Bean Casserole Dairy Free
This Easy Dairy Free Green Bean Casserole uses simple, wholesome ingredients that come together to create a delicious, kidney-friendly dish. From fresh green beans to a creamy, dairy-free gravy like sauce, each component is carefully chosen to keep this recipe light and nutritious.
- Fresh green beans – The star of the dish, providing a crunchy, fresh base.
- Olive oil – Used for sautéing, adding a mild, healthy fat to the dish.
- Chopped onions – Adds sweetness and depth to the casserole’s flavor.
- Minced garlic – Enhances the savory flavors with a bit of a sharp, aromatic taste.
- All-purpose flour – Helps thicken the sauce to create a creamy texture without dairy.
- Vegetable broth – Provides a flavorful liquid base for the sauce.
- Almond milk – A dairy-free alternative that makes the sauce creamy without using milk.
- Black pepper – Adds a touch of heat and spice to balance out the creaminess.
- French fried onions – Offers a crispy topping and extra crunch inside the casserole for texture.
See recipe card for quantities.
Instructions
Follow these easy steps to create a delicious Dairy Free Green Bean Casserole from scratch. With a few simple techniques, you'll have a savory, creamy casserole that's perfect for any occasion.
- Preheat oven to 400'F
- For the green beans, remove the stem ends with a knife or scissors and rinse them thoroughly. There's no need to trim off the tail. I like to cut them in half. Bring a large pot of water to a boil. Blanch the green beans for about 4 minutes, which is putting them in the boiling water until they turn bright green and slightly tender. Drain.
3. Heat 2 tablespoon olive oil in a large skillet over medium heat. Add the onion and saute for 4-5 minutes until the onions become translucent. Add the garlic and cook for an additional minute.
4. Whisk in flour until it is absorbed by the fat and vegetables and forms a roux (a sticky white paste). Slowly add broth, whisking the roux until it's smooth with no chunks. Add almond milk and whisk until smooth. Add pepper.
5. Bring to a simmer in the pan and allow it to thicken, about 5 minutes.
6. Stir in the green beans and ½ cup of the fried onions. Make sure it's entirely coated.
7. Add the casserole mixture to a 9x13 pan (spray the pan with pan spray before you add the casserole) and top with remaining fried onions. Bake for 15-20 minutes, uncovered, until the sauce is bubbling and the onions have browned.
8. Remove from the oven and allow to cool for about 10 minutes prior to serving.
Hint: Crispy Topping: For extra crispy onions on top, bake the casserole uncovered for the last 5 minutes at a slightly higher temperature, around 425°F.
Variations
This Green Bean Casserole Non Dairy can easily be adapted to suit different dietary needs while still staying kidney-friendly. Whether you're looking for a lower sodium option or a gluten-free twist, here are a few ways to customize the recipe without sacrificing flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the almond milk sauce for a touch of heat.
- Low-Sodium Version: Use a low-sodium vegetable broth and unsalted fried onions to reduce sodium content.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to keep it suitable for gluten sensitivities.
- Nut-Free: Swap almond milk for oat milk or coconut milk to make the recipe nut-free.
- Vegan-Friendly: Ensure the fried onions are vegan, or replace them with crispy, seasoned panko breadcrumbs.
Storage
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes, or until warmed through.
- Freezer: To freeze, allow the casserole to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. When ready to serve, thaw overnight in the refrigerator and bake at 350°F until hot and bubbly, about 20 minutes.
- Make-Ahead: Prepare the casserole through step 6, cover, and refrigerate for up to 24 hours. When ready to bake, add the fried onions and bake as directed.
Top tip
Prep Ahead: You can blanch the green beans and make the sauce a day ahead of time, then assemble and bake the casserole just before serving.
FAQs for Dairy-Free Green Bean Casserole
Yes, you can use frozen green beans. Just make sure to thaw and drain them well before adding to the casserole to avoid excess moisture.
Absolutely! You can prepare the casserole up to 24 hours in advance and refrigerate it before baking. Just add the fried onions right before baking for the best texture.
Simply replace the all-purpose flour with a gluten-free flour blend, and ensure that any fried onions or toppings you use are gluten-free as well.
Other Kidney Friendly Side Dishes
Looking for other recipes like this dairy free green bean casserole? Try these:
Other Kidney Friendly Meals
We have other kidney friendly meals that you can download to have a delicious plan anytime you need one:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintDairy-Free Green Bean Casserole
This Dairy-Free Green Bean Casserole is creamy, flavorful, and easy to make, perfect for those following a CKD-friendly diet. Made from scratch with fresh green beans, almond milk, and crispy onions, it’s a delicious and wholesome addition to any meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Side Dish
- Method: Oven and Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ pound fresh green beans
2 tablespoon olive oil
1 cup chopped onions
2 teaspoon minced garlic
3 tablespoon all purpose flour
¾ cup low sodium vegetable broth
1 ¼ cup almond milk
½ teaspoon black pepper
1 cup French fried onions - divided into 2 equal portions
Instructions
1. Preheat oven to 400'F
2. For the green beans, remove the stem ends with a knife or scissors and rinse them thoroughly. There's no need to trim off the tail. I like to cut them in half. Bring a large pot of water to a boil. Blanch the green beans for about 4 minutes, which is putting them in the boiling water until they turn bright green and slightly tender. Drain.
3. Heat 2 tablespoon olive oil in a large skillet over medium heat. Add the onion and saute for 4-5 minutes until the onions become translucent. Add the garlic and cook for an additional minute.
4. Whisk in flour until it is absorbed by the fat and vegetables and forms a roux (a sticky white paste). Slowly add broth, whisking the roux until it's smooth with no chunks. Add almond milk and whisk until smooth. Add pepper.
5. Bring to a simmer in the pan and allow it to thicken, about 5 minutes.
6. Stir in the green beans and ½ cup of the fried onions. Make sure it's entirely coated.
7. Add the casserole mixture to a 9x13 pan (spray the pan with pan spray before you add the casserole) and top with remaining fried onions. Bake for 15-20 minutes, uncovered, until the sauce is bubbling and the onions have browned.
8. Remove from the oven and allow to cool for about 10 minutes prior to serving.
