Homemade dairy free and gluten free cream of mushroom
This recipe basically has you make dairy free cream of mushroom with coconut milk, garlic and mushrooms. Arrowroot flour thickens it up beautifully and keeps the recipe gluten free.
If you love this idea for your holiday table, make sure to check out our loaded mashed cauliflower and garlicky sautéed mushrooms and asparagus. A couple of our favorite holiday sides!
Want more?! Check out all of our gluten free side dishes!
Can I use water instead of milk in this green bean casserole
We don’t recommend subbing the coconut milk with water in this recipe. It just wouldn’t turn out.
And you don’t even have to worry about the coconut flavor if that’s your hesitation. The garlic masks it really well. We often hear from readers that they couldn’t even taste coconut.
If for some reason you really can’t do coconut milk, I have tested it with almond milk. It won’t be quite as creamy but it will work. Just get one with minimal ingredients – like just almonds, water and sea salt.
Bacon green bean casserole
Well, it just wouldn’t be total comfort food without bacon, so we added it in to this dairy free version. It gives this green bean casserole the perfect salty, savory flavor that will have everyone coming back for more!
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!
Creamy Dairy Free Green Bean Casserole
Ingredients
- 6 pieces bacon, chopped
- 2 cups mushrooms, thinly sliced and chopped
- 1.5 lbs fresh or frozen green beans, trimmed
- 2 tbsp garlic, minced
- 1/4 cup arrowroot flour
- 2 cups coconut milk
- Sea salt and pepper, to taste
- Plantain chips, crunched up as a topping
Instructions
- Preheat oven to 350° Fahrenheit.
- In an oven safe skillet, cook chopped bacon until it just starts to crisp. Remove and place on a paper towel lined plate. Set aside. Reserve bacon grease in pan.
- While the bacon is cooking, prep mushrooms and garlic as noted. Trim green beans if using fresh.
- Add arrowroot flour and coconut milk to a jar or bowl and whisk. Set aside.
- Heat the same pan you cooked the bacon in over medium heat. Once hot, add mushrooms and cook until they begin to soften, about 2 minutes. Add in minced garlic and mix well with the mushrooms, about 1-2 minutes, until fragrant.
- Whisk up the coconut milk mixture again and add to pan, stirring constantly for 2 minutes. The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat off and stir in salt and pepper.
- Add green beans to skillet and mix to combine with the sauce. Sprinkle bacon on top.
- Transfer to the oven and bake for about 25 minutes, until green beans are tender. Remove, topped with crushed up plantain chips and serve.
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It was simple to make, but maybe the coconut milk I used (Thai Kitchen unsweetened coconut milk in the plastic/paper container – not in a can) made it taste weird. I ended up throwing the whole dish into the trash because no one would eat it. I also used cornstarch as I did not have arrowroot flour, so maybe that was the culprit?
Well, that’s a bummer. Hmmm…I haven’t tried that coconut milk before, so I can’t say. It sounds like maybe the coconut milk was bad? Does your family usually like coconut milk? We haven’t made it with cornstarch, but I would think it would work ok. I’m bummed to hear that your family didn’t enjoy this one. You might try it again with different coconut milk, or with the milk your family prefers.