Dairy- Free Green Bean Casserole with Freshly Fried Onions
Few meals are as comforting as your grandma’s classic green bean casserole. This dish is exactly that— warm, cozy and feels like the real deal BUT it’s free from dairy and gluten. I skip over the cream of mushroom soup and French fried onions for a fresher, more flavorful take. If you happen to be preparing this dish ahead of Thanksgiving, no problem! Follow the recipe and once you get to the baking step, place covered in the fridge for up to 24 hours. Once you’re ready to serve, uncover, prepare the onions and bake as directed. PS: don’t skimp on this topping— that’s my favorite part!
For the casserole:
- 1 lb green beans trimmed and ends removed
- 1 1/2 tbsp avocado oil
- 2 cups mushrooms sliced
- 1 cup onion diced
- 1 cup & 1 tbsp unsweetened almond milk divided
- 1 cup & 1 tbsp full fat coconut milk divided
- 1 tsp celtic salt
- 2 large garlic cloves minced
- 1/2 tsp fresh thyme minced
- 1/2 tsp poultry seasoning
- 2 tbsp tahini
- 1 tbsp dijon mustard
- 1/4 tsp pepper
- 2 tbsp tapioca starch
For The Onions:
- 1/2 cup unsweetened almond milk
- 1 onion thinly sliced
- 1/2 cup avocado oil for frying
- 2 tbsp tapioca starch
- 2 tbsp coconut flour
- Pinch of celtic salt and pepper
- Preheat the oven to 350F.
- Rinse and trim green beans.
- After thinly slicing your onions, soak them in a bowl with 1/2 cup of almond milk while you prepare the casserole.
- In a large (and deep) frying pan, heat the avocado oil over medium high heat.
- Add in the onions and sauté until translucent.
- Add in the mushrooms and sauté the mushrooms and onions for about 3-4 minutes or until golden brown.
- While the mushrooms and onions cook, bring a large pot of water to a boil. Once boiling, add in the green beans and cook until fork-tender (usually about 7 minutes). Drain the beans and dry on a clean towel.
- Once the mushrooms and onions are cooked add 1 cup of coconut milk and 1 cup of almond milk, along with the salt, pepper, poultry seasoning, garlic and thyme.
- Bring this mixture to a boil. In a small bowl, mix the 2 tbsp of tapioca starch and the remaining amounts of each milk until smooth and combined.
- Once the frying pan is boiling, stir in the tapioca mixture, mixing consistently so that it doesn’t cook. Stir in the tahini and dijon mustard.
- Reduce heat to medium and simmer, stirring frequently until the mixture is very thick and reduced by about half (about 10 minutes).
- Once sauce is thickened, add in the drained green beans and mix until each is coated.
- Pour the mixture into an 8×8 baking dish and bake for about 25 minutes or until the sides are bubbly.
- In the meantime, make the onions. Heat the avocado oil in a saucepan over medium high and then reduce to medium.
- In a large zip-lic bag, put the tapioca starch, coconut flour, salt and pepper and shake until mixed well.
- Shake the excess almond milk off of the onions that have been soaking and add them into the bag to coat each ring evenly.
- Making sure not to crowd them, drop a few rings into the oil and cook until brown and crispy, flipping as needed.
- Place a paper towel over a plate and transfer the fried onions to blot off the excess oil.
- Once the casserole has cooked, arrange the fried onions on top and gently press them into the top of the casserole. Bake for an additional 5 minutes or until golden brown on top.