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  • Liz Hoobchaak

Dairy-Free Green Bean Casserole

Updated: Nov 9, 2022

Everyone loves the traditional green bean casserole for Thanksgiving, but the can of cream of mushroom soup and fried onions doesn’t make it the healthiest meal.

My recipe offers you a healthier version that is equally as delicious. It replaces the mushroom soup with a dairy free “cream” sauce made out of cashews, and uses fresh sautéed onions and a sprinkle of ground up cashews to provide the crispiness that most people love from the fried onions.


2 lbs of fresh green beans

1 medium white onion, chopped

6 cloves of garlic, chopped

1 cup cashews

1 cup of coconut milk or other

unsweetened nut milk

1 tablespoons of lemon juice

1 tsp apple cider vinegar

1/4 tsp nutmeg

1/2 tsp salt

1/2 tsp pepper

Cashews, ground up for garnish


  1. Preheat your oven to 350ºF.

  2. Place cashews in a heat safe bowl and cover with boiling water for 10 minutes.

  3. Heat olive oil in a medium-size saucepan on the stove. Sauté onion until caramelized, approximately 10 minutes. Add chopped garlic and sauté for an additional minute.

  4. Drain cashews and place them in a high-speed blender. Add 1/3 of the caramelized onions and garlic mixture to blender along with the coconut milk, vinegar, lemon juice, nutmeg, salt and pepper. Blend into a smooth sauce.

  5. Arrange green beans in a casserole dish, pour sauce over them and coat thoroughly.

  6. Cover with foil and bake for 45 minutes. Uncover and bake for another 15 minutes at 400ºF.

  7. When done baking, add the rest of the sautéed onion and garlic mixture and chopped cashews on top.

Optional addition to this recipe: if you enjoy mushrooms, you can sauté some with the onions and garlic for an additional flavor profile.

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