Finally, a Green Bean Casserole that is Dairy Free and Gluten Free! Made with a creamy cashew sauce and topped with homemade crispy onions for the win!
Thanksgiving is just a few short weeks away and I’m so looking forward to it! It’s definitely one of my favorite holidays.
It’s the time of year when I can eat all of my favorite comfort foods like turkey with gravy, mashed potatoes and of course the green bean casserole!
When I went gluten free years ago I thought I could never eat green bean casserole again. Usually it’s made with cream of mushroom soup and breaded onions which of course have wheat.
So I decided to create my own concoction to keep it gluten free for me and dairy free for my son. And let me tell you… this turned out way better than the original version! It does take a little more time to make, but it is totally worth it! I call it a labor of love.
Green Bean Casserole Ingredients
- 3/4 cup Raw Cashews
- 3 Medium Sweet Onions divided
- 1/2 cup Rice Flour
- 1/2 cup Gluten Free Panko
- 1 Tbs + 2 tsp Sea Salt divided
- 3 Slices Thick Cut Bacon
- 4 Garlic Cloves finely chopped
- 8 oz Mushrooms sliced
- 1/4 cup White Cooking Wine
- 1 cup Vegetable Broth
- 2 tsp Pepper
- 2 lbs Fresh Green Beans
- Cooking Spray
Making the Green Bean Casserole Dairy Free
The main dairy ingredient to replace in a classic Green Bean Casserole is the milk and canned soup. I did this by creating a super yummy and creamy Cashew Sauce.
Making the Green Bean Casserole Gluten Free
Typically a classic Green Bean Casserole has French fried onions in it which of course has gluten. Lately I have spotted gluten free French fried onions, but I think the homemade fried onions taste so much better!
How to Make Gluten Free Dairy Free Green Bean Casserole
Start by adding Cashews to a heat proof bowl and cover with boiling water, let soak for at least a half hour. I use a glass measuring cup for this.
Preheat oven to 475 F. With a mandoline thinly slice 2 of the Onions, you want them paper thin. Add sliced Onions, 1 tsp Sea Salt, Rice Flour and Panko to a large ziplock bag and shake well so the Onions get coated.
Spray a large baking pan with cooking spray. Place Onion mixture onto the pan in thin layers spreading them out as much as you can.
Bake 10-15 minutes, flipping half way through and keep an eye on them during the last few minutes so they don’t burn. Once Onions are done, set them aside and turn oven down to 350 F.
Fill a sauce pan big enough to hold the green beans with water 3/4 full. Bring to a boil and add 1 Tbs Salt and Green Beans. Cook for 5 min, drain and fill with cold water and plenty of ice, this will keep them from cooking more, set aside. While the Beans are cooking start the Bacon.
In a 12 inch Cast Iron or oven safe Skillet add the Bacon and cook over medium heat until crispy. Remove, place on paper towels and set aside. Once they are cool chop them up into bite size pieces.
Chop the remainder Onion and add to the Bacon greased pan. Sauté 2-3 min then add Garlic and Mushrooms. Sauté 2-3 min, add the Cooking Wine and let it cook down 3-4 min. Remove from heat, add in Vegetable Broth, Green Beans, 1/4 of the crispy Onions, Bacon, 1 tsp Sea Salt, 2 tsp Pepper.
In a high speed blender add the Cashews in water and blend until creamy. Add the Cashew sauce to the pan. Mix everything together and top with remaining crispy Onions. Bake for 20 minutes. Remove and serve immediately.
Other Thanksgiving Recipes that pair with Green Bean Casserole:
Butternut Squash and Kale Stir Fry with Maple Vinaigrette
Roasted Acorn Squash Stuffed with Sage Mushrooms and Cranberries
Warm Quinoa Sweet Potato Kale Salad with Goji Berries
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. ?
Cheers!
You can prep a lot of this ahead of time. You can make the Cashew Sauce, Crispy Fried Onions, Bacon, and Blanched Green Beans the day before and refrigerate until you’re ready to make this.
We prefer Fresh Green Beans for this, it just tastes so much better. However you can use canned or frozen Green Beans. If you use canned just drain before adding them in. If you use frozen Green Beans just thaw them out before adding.
No do not cover, this way it gets nice and crispy.
Green Bean Casserole (Dairy Free + Gluten Free)
Ingredients
- 3/4 cup Raw Cashews
- 3 Medium Sweet Onions divided
- 1/2 cup Rice Flour
- 1/2 cup Gluten Free Panko
- 1 Tbs + 2 tsp Sea Salt divided
- 3 Slices Thick Cut Bacon
- 4 Garlic Cloves finely chopped
- 8 oz Mushrooms sliced
- 1/4 cup White Cooking Wine
- 1 cup Vegetable Broth
- 2 tsp Pepper
- 2 lbs Fresh Green Beans
- Cooking Spray
Instructions
- Add Cashews to a heat proof bowl and cover with boiling water, let soak for at least a half hour
- Preheat oven to 475 F
- With a mandoline thinly slice 2 of the Onions
- Add sliced Onions, 1 tsp Sea Salt, Rice Flour and Panko to a large ziplock bag and shake well so the Onions get coated
- Spray a large baking pan with cooking spray
- Place Onion mixture onto the pan in thin layers spreading them out as much as you can
- Bake 10-15 minutes, flipping half way through and keep an eye on them during the last few minutes so they don’t burn
- Once Onions are done, set them aside and turn oven down to 350 F
- Fill a sauce pan big enough to hold the green beans with water 3/4 full
- Bring to a boil and add 1 Tbs Salt and Green Beans
- Cook for 5 min, drain and fill with cold water and plenty of ice, this will keep them from cooking more, set aside
- While the Beans are cooking start the Bacon
- In a 12 inch Cast Iron or oven safe Skillet add the Bacon and cook over medium heat until crispy
- Remove, place on paper towels and set aside
- Once they are cool chop them up into bite size pieces
- Chop the remainder Onion and add to the Bacon greased pan
- Sauté 2-3 min then add Garlic and Mushrooms
- Sauté 2-3 min, add the Cooking Wine and let it cook down 3-4 min
- Remove from heat, add in Vegetable Broth, Green Beans, 1/4 of the crispy Onions, Bacon, 1 tsp Sea Salt, 2 tsp Pepper
- In a high speed blender add the Cashews in water and blend until creamy
- Add the Cashew sauce to the pan
- Mix everything together and top with remaining crispy Onions
- Bake 20 minutes
- Remove and serve immediately
- Enjoy!
Leave a Reply