Creamy and Delicious Dairy-Free Green Bean Casserole Recipe

This dairy-free green bean casserole is a creamy and delicious twist on the classic Thanksgiving side dish. Made with fresh green beans, sautéed mushrooms, and a creamy dairy-free sauce, this casserole is sure to please everyone at your holiday table. With a crispy breadcrumb topping and a hint of savory herbs, this dish is the perfect addition to any festive feast. Best of all, it's dairy-free, so even those with lactose intolerance or dairy allergies can enjoy it.

Ingredients

• 1 pound fresh green beans
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs

Directions

1. Preheat the oven to 375°F (190°C).
2. Trim the ends off the green beans and cut them into bite-sized pieces.
3. Bring a pot of water to a boil and cook the green beans for 5 minutes. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until softened.
5. Add the sliced mushrooms to the skillet and cook until they release their liquid and become tender.
6. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute.
7. Slowly whisk in the vegetable broth, almond milk, soy sauce, salt, and black pepper. Bring to a simmer and cook until the sauce thickens.
8. Add the cooked green beans to the skillet and stir to coat them in the sauce.
9. Transfer the green bean mixture to a greased casserole dish.
10. Sprinkle the breadcrumbs evenly over the top of the casserole.
11. Bake in the preheated oven for 20 minutes, or until the casserole is heated through and the breadcrumbs are golden brown.
12. Serve hot and enjoy!

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