I love creating new dishes and experimenting with flavors. But there are just some dishes that are classics and shouldn’t be tampered with, especially when it comes to Holiday favorites. However, it’s important to me that the classics I serve can be enjoyed by everyone at the table, with or without food sensitivities. And so, I’ve adapted almost all of my Thanksgiving recipes to be gluten, grain, & dairy free, all except green bean casserole… Until now! Introducing the classic green bean casserole with an inclusive twist for the food-sensitive.
With cashew-milk mozzarella and plant-based milk and sour cream, you get all the creamy goodness without any dairy. Not every dairy alternative is created equal, so be sure to check out my recommended brands in the recipe below.
Cast Iron Braiser & Trivet
Unfortunately, traditional fried onions are not dairy-free, so we had to get a little creative for this recipe. The good news is, these crispy shallots are even better. Lightly coated in potato starch and fried to golden perfection, they add just the right amount of flavorful crunch.
So there you have it!—a classic green bean casserole that’s tailored to those with food sensitivities, but delicious enough that nobody would guess.
Gluten, Grain & Dairy Free Green Bean Casserole
Taking the classic and making it friendly to more diets, though you’d never guess it.
- 2 lbs green beens trimmed, cut into 1-2in lengths
For the Sauce Base
- 1 cup leek washed, finely chopped
- 4-5 cups mushrooms any variety, chopped
- 2 sprigs fresh oregano
- 2 sprigs fresh thyme
- 1 1/2 cup chicken stock
- 8 oz cashew milk mozzarella Miyokos brand used here
- 1 cup plant-based sour cream Forager brand used here
- 1/2 cup plant-based milk Ripple brand used here
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the Fried Onion Topping
- 1/2 cup potato starch
- 2 tsp garlic powder
- 1 1/2 tsp fine salt
- 3-4 cups shallots sliced thinly and evenly
- 2 cups frying oil
Make the Sauce Base
Preheat oven to 375.Heat a wide-based pot (with lid preferrably) on the stove over medium-low heat. Add the olive oil, along with the leek, mushrooms, thyme and oregano. Sweat the vegetables and herbs for 5 minutes, stirring occasionally to prevent over-browning.
Add the chicken stock and salt and simmer for 10 minutes. Remove the herb sprigs and add the remaining sauce ingredients, stirring to combine until a creamy consistency is achieved.
Add the green beans to the pot, mix everything together evenly, cover and place in the oven to bake for 30 minutes. Alternatively, you can transfer the whole mix to a casserole dish for baking/serving.
Make the Fried Onions
Add the frying oil to a medium sized pot and place on the stove over medium heat. Drop one tiny drop of water into the pot. When the oil starts to pop from the water, allow the pot to heat 2-3 more minutes, then begin frying.
While the oil comes to temperature, mix the potato starch, garlic powder, and salt together in a large mixing bowl. Break the shallots into rings and add to the potato starch and toss around to coat.
Fry in stages to prevent the pot from getting overly crowded. Stir the shallots frequently to keep them broken up and frying evenly. When you start to see browning occur, Remove the shallots from the frying pan to a pan lined with paper towel (they will continue cooking for another minute or so after being removed). Do this for all the shallots.
Finish and Serve
After 30 minutes, remove the green beans from the oven and offset the lid to allow steam to escape. Let cool for ten minutes, remove the lid, cover with the fried onions, and serve warm.