32+ Irresistible Dairy-Free Green Bean Casserole Recipes You Need to Try

Green bean casserole is a beloved classic that graces many tables, especially during holiday seasons or family gatherings.

However, for those who follow a dairy-free lifestyle or have dietary restrictions, this classic dish can be a challenge.

hat’s why we’ve put together a collection of 32+ delicious and creative dairy-free green bean casserole recipes that cater to various tastes, without compromising on flavor or texture.

From creamy alternatives using plant-based ingredients to innovative twists on the traditional recipe, you’ll find a perfect option to suit your next meal or celebration.

Whether you’re vegan, lactose-intolerant, or simply seeking to enjoy a lighter dish, these recipes are easy to make and full of wholesome goodness

So grab your apron, and let’s dive into these dairy-free casserole creations that everyone can enjoy!

32+ Irresistible Dairy-Free Green Bean Casserole Recipes You Need to Try

With these 32+ dairy-free green bean casserole recipes, you no longer have to miss out on this comforting and delicious dish.

Whether you prefer a simple casserole with a rich, creamy texture or one with a bit of a twist, there’s something in this collection for everyone.

These recipes prove that you don’t need dairy to make a flavorful, satisfying casserole that will become a favorite in your kitchen.

So, get ready to impress your guests and enjoy a healthier, dairy-free version of this timeless dish at your next gathering!

Keto Dairy-Free Green Bean Casserole with Almond Flour Topping

This keto-friendly, dairy-free green bean casserole offers a rich and savory experience with a crispy almond flour topping. Perfect for a low-carb lunch or dinner, this casserole is filled with fresh green beans, sautéed mushrooms, and a dairy-free creamy sauce made from coconut milk and vegetable broth. The almond flour topping adds a satisfying crunch while keeping it keto and gluten-free.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 8 oz mushrooms, sliced
• 1 cup canned coconut milk (full fat)
• 1/2 cup vegetable broth
• 2 tbsp almond flour
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot of boiling salted water, blanch the green beans for 2-3 minutes until tender-crisp. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onions and sauté until softened, about 3 minutes. Add mushrooms and cook for another 5 minutes, until the mushrooms release their moisture and become golden brown.
4. In a small saucepan, combine coconut milk, vegetable broth, garlic powder, onion powder, salt, and pepper. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
5. Add the sautéed mushrooms and onions to the coconut milk sauce, then toss in the blanched green beans. Stir to coat everything evenly.
6. Transfer the mixture into a casserole dish.
7. In a small bowl, combine almond flour with a pinch of salt. Sprinkle this mixture evenly over the casserole for a crunchy topping.
8. Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly and the topping is golden brown.
9. ith fresh parsley before serving.

This keto dairy-free green bean casserole is a delightful addition to any low-carb lunch or dinner. With its creamy, rich sauce and satisfying crunch, it’s perfect for anyone following a ketogenic diet or avoiding dairy. The fresh green beans add a vibrant touch while the sautéed mushrooms enhance the flavor profile, creating a balanced and healthy meal.

Creamy Vegan Green Bean Casserole (Low-Carb)

This vegan and dairy-free green bean casserole is the ideal choice for a low-carb lunch. Made with fresh green beans, a rich coconut milk-based sauce, and a crispy topping, this casserole is both creamy and comforting without the carbs. It’s a great way to enjoy the familiar flavors of the classic green bean casserole while sticking to your keto goals.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1/2 cup full-fat coconut milk
• 1/4 cup unsweetened almond milk
• 1 tbsp coconut flour (for thickening)
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 cup crushed pork rinds (for topping)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup sliced onions (optional, for flavor)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a casserole dish with olive oil or non-stick spray.
2. Blanch the green beans in boiling water for about 3-4 minutes. Drain and set aside.
3. In a medium saucepan, heat olive oil over medium heat. Add sliced onions (if using) and sauté until soft and golden brown.
4. In the same saucepan, whisk together coconut milk, almond milk, nutritional yeast, garlic powder, thyme, and coconut flour. Cook over low heat for 5 minutes, stirring occasionally until the sauce thickens.
5. Season the sauce with salt and pepper to taste. Remove from heat.
6. In a large bowl, combine the blanched green beans and onion mixture with the creamy sauce, and stir gently to coat.
7. Transfer the green bean mixture into the prepared casserole dish. Top with crushed pork rinds for a crunchy, low-carb topping.
8. Bake for 25-30 minutes, or until the casserole is bubbly and golden on top.
9. Let the casserole cool for a few minutes before serving.

This vegan, low-carb green bean casserole is perfect for those on a ketogenic or dairy-free diet. The rich, creamy sauce offers a deliciously satisfying base, while the crunchy topping provides a satisfying contrast. Whether served as a main dish or a side, this casserole will become a staple in your low-carb meal rotation. The use of coconut flour and almond milk ensures the dish remains light while still offering the creamy texture you crave.

Low-Carb Green Bean Casserole with Cashew Cream Sauce

This low-carb green bean casserole is an indulgent yet healthy dish with a velvety cashew cream sauce, making it dairy-free and perfect for a keto diet. The combination of tender green beans, mushrooms, and the cashew-based sauce delivers a rich, nutty flavor that’s complemented by the crispy, golden topping of crushed nuts and seeds.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1/2 cup raw cashews, soaked for 4 hours or overnight
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp dried rosemary
• 1/4 cup mixed seeds (sunflower, pumpkin) for topping
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onions and mushrooms and sauté until they release their moisture and become golden brown, about 5 minutes.
4. In a blender, combine soaked cashews, vegetable broth, garlic powder, rosemary, and lemon juice. Blend until smooth and creamy, adding more broth if needed for consistency.
5. Pour the cashew cream sauce into the skillet with the mushrooms and onions, stirring well to combine.
6. Add the blanched green beans to the skillet and toss everything together to coat the green beans in the sauce.
7. Transfer the mixture to a casserole dish and top with mixed seeds.
8. Bake for 20-25 minutes, or until the casserole is bubbly and the seed topping is golden and crispy.
9. Serve warm, garnished with extra herbs if desired.

This low-carb green bean casserole with cashew cream sauce is a rich, satisfying meal that fits perfectly into a keto or dairy-free diet. The creamy cashew sauce offers a luxurious, nutty flavor while the seeds provide the necessary crunch, giving you a complete dish that feels indulgent but is full of wholesome, low-carb ingredients. It’s a great option for lunch, dinner, or even as a side at your next meal.

Keto Green Bean Casserole with Zucchini and Coconut Cream

his keto-friendly, dairy-free green bean casserole features zucchini and a rich coconut cream sauce, creating a satisfying and healthy twist on the classic recipe. The coconut cream gives the casserole a velvety texture while keeping it light and low-carb, perfect for those seeking a nutritious lunch or dinner option.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 2 medium zucchinis, sliced
• 1/2 cup coconut cream
• 1/4 cup vegetable broth
• 1 tbsp olive oil
• 1/2 cup sliced almonds
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pot of boiling salted water, blanch the green beans for 2-3 minutes. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add zucchini slices and sauté until tender, about 5 minutes. Set aside.
4. In a small saucepan, combine coconut cream, vegetable broth, garlic powder, thyme, salt, and pepper. Heat over medium, stirring constantly, until the sauce thickens.
5. In a large mixing bowl, combine the blanched green beans, sautéed zucchini, and coconut cream sauce. Stir to coat evenly.
6. Transfer the mixture to a casserole dish and top with sliced almonds.
7. Bake for 20-25 minutes or until the casserole is bubbly and the almonds are golden brown.
8. Garnish with lemon juice before serving.

This keto green bean casserole with zucchini and coconut cream offers a fresh and creamy take on the classic dish. The zucchini adds a mild sweetness, while the coconut cream gives the casserole a smooth, rich consistency. With a crunchy almond topping, this casserole makes for a healthy, satisfying meal for anyone looking to enjoy a low-carb, dairy-free lunch or dinner.

Almond Butter Green Bean Casserole (Low-Carb & Dairy-Free)

This innovative green bean casserole uses almond butter to create a rich, creamy sauce while keeping the dish dairy-free and low-carb. Almond butter adds a delightful nutty flavor and texture, while still maintaining the familiar comfort of a traditional green bean casserole. A perfect choice for a keto-friendly meal.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1/4 cup almond butter
• 1/2 cup unsweetened almond milk
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 8 oz mushrooms, sliced
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/4 cup chopped almonds for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add diced onions and sauté until soft, about 3 minutes. Add mushrooms and cook for another 5 minutes until golden brown.
4. In a medium saucepan, whisk together almond butter, almond milk, vegetable broth, garlic powder, cayenne pepper, salt, and pepper. Heat over low-medium heat until the sauce thickens.
5. In a large bowl, combine the green beans, sautéed onions and mushrooms, and the almond butter sauce. Stir to coat everything evenly.
6. Transfer the mixture to a casserole dish and top with chopped almonds.
7. Bake for 20-25 minutes until the casserole is bubbling and the almond topping is golden brown.
8. Serve warm, garnished with extra herbs if desired.

n: The almond butter green bean casserole is a unique and delicious option for those on a low-carb, dairy-free diet. The almond butter creates a creamy and satisfying sauce that enhances the green beans and mushrooms while maintaining a healthy, keto-friendly profile. The added crunch of chopped almonds makes each bite more enjoyable. This casserole is perfect for lunch or dinner, offering a comforting dish with a healthy twist.

Low-Carb Green Bean Casserole with Roasted Garlic and Herb Sauce

This flavorful low-carb green bean casserole features a roasted garlic and herb sauce, adding depth and complexity to the dish. Made with fresh green beans and seasoned with fragrant herbs, this casserole is a savory option for a keto-friendly lunch. It’s perfect for anyone looking for a rich and aromatic meal without the carbs.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1 head of garlic
• 2 tbsp olive oil
• 1/4 cup vegetable broth
• 1/2 tsp dried rosemary
• 1/2 tsp thyme
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the top off the head of garlic and drizzle with 1 tbsp olive oil. Wrap it in foil and roast for 30-35 minutes until soft and caramelized.
3. Blanch the green beans in boiling salted water for 3-4 minutes, then drain and set aside.
4. In a skillet, heat the remaining olive oil over medium heat. Add vegetable broth, rosemary, thyme, salt, and pepper, and bring to a simmer.
5. Squeeze the roasted garlic cloves into the skillet and stir well to combine. Let the sauce simmer for a few more minutes to blend the flavors.
6. In a large bowl, combine the green beans and garlic herb sauce. Toss to coat the beans evenly.
7. Transfer the mixture to a casserole dish and bake for 20 minutes.
8. Garnish with fresh parsley before serving.

The roasted garlic and herb sauce in this low-carb green bean casserole adds a rich and aromatic layer of flavor that complements the freshness of the green beans. The simplicity of the ingredients lets the herbs and garlic shine, creating a dish that’s both satisfying and healthy. It’s a great option for anyone looking for a low-carb, keto-friendly lunch or dinner that doesn’t compromise on flavor.

Dairy-Free Green Bean Casserole with Cauliflower Cream Sauce

his dairy-free green bean casserole is made with a creamy cauliflower-based sauce, offering a low-carb and nutritious alternative to traditional casseroles. The cauliflower cream sauce mimics the richness of dairy without the carbs, while maintaining a velvety texture. It’s a comforting, satisfying dish that’s perfect for a keto meal.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1 small head of cauliflower, chopped
• 1/4 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/2 cup sliced mushrooms
• 1/4 tsp turmeric (optional, for color)
• Salt and pepper to taste
• 1/4 cup crushed pork rinds (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 10-12 minutes. Drain and blend with almond milk, nutritional yeast, turmeric, salt, and pepper until smooth.
3. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
4. In a skillet, heat olive oil over medium heat and sauté mushrooms until golden brown, about 5 minutes.
5. In a large mixing bowl, combine the green beans, sautéed mushrooms, and cauliflower cream sauce. Stir well to coat everything evenly.
6. Transfer the mixture to a casserole dish and top with crushed pork rinds.
7. Bake for 20-25 minutes until bubbly and the topping is golden brown.

This cauliflower-based green bean casserole is an excellent option for those seeking a dairy-free and low-carb alternative to traditional recipes. The cauliflower cream sauce provides a rich, velvety texture while remaining light and healthy. Topped with crushed pork rinds, this dish offers the perfect balance of creaminess and crunch, making it an ideal keto meal.

Spicy Green Bean Casserole with Avocado Cream Sauce

This spicy green bean casserole is a perfect blend of heat and creaminess, with a dairy-free avocado cream sauce that complements the natural flavor of the green beans. Infused with chili flakes and cumin, this casserole adds a bit of heat to your low-carb lunch or dinner, making it an exciting and bold choice for keto eaters.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 2 ripe avocados
• 1/4 cup lime juice
• 1/4 cup water
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili flakes
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a blender, combine avocados, lime juice, water, cumin, chili flakes, salt, and pepper. Blend until smooth.
4. Heat olive oil in a skillet and sauté the green beans for a couple of minutes until tender.
5. Transfer the sautéed green beans to a casserole dish and pour the avocado cream sauce over them. Toss to coat.
6. Bake for 15-20 minutes until heated through and slightly browned on top.
7. Garnish with chopped cilantro before serving.

This spicy green bean casserole with avocado cream sauce offers a fresh and zesty twist on the classic dish. The creaminess of the avocado balances the spiciness from the cumin and chili flakes, making it a bold and exciting option for those on a low-carb or keto diet. Perfect for a quick and flavorful meal, this casserole will spice up your lunch or dinner with minimal carbs and maximum flavor.

Keto Green Bean Casserole with Bacon and Cashew Cream Sauce

This savory keto green bean casserole is packed with crispy bacon and a creamy cashew sauce, making it a decadent yet low-carb option. The cashew cream sauce provides a rich, velvety texture while the bacon adds a smoky, savory flavor. It’s an excellent choice for a keto-friendly lunch or dinner that doesn’t sacrifice taste.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 4 slices bacon, chopped
• 1/2 cup raw cashews, soaked for 4 hours or overnight
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. Blanch the green beans in boiling salted water for 3-4 minutes. Drain and set aside.
3. In a skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, reserving some of the bacon fat.
4. In the same skillet, heat olive oil and sauté the onion until soft, about 3 minutes. Add garlic powder and smoked paprika, cooking for another minute.
5. In a blender, combine soaked cashews, vegetable broth, salt, and pepper. Blend until smooth to create the cashew cream sauce.
6. Add the blanched green beans to the skillet with the onions. Pour the cashew cream sauce over the beans and stir to coat.
7. Transfer the mixture to the prepared casserole dish. Top with the crispy bacon.
8. Bake for 20-25 minutes until bubbly and golden brown.
9. Garnish with fresh parsley and serve.

This keto green bean casserole with bacon and cashew cream sauce offers a delightful combination of savory and creamy flavors. The bacon adds a rich smokiness, while the cashew cream provides a luscious texture without the need for dairy. Perfect for any low-carb lunch or dinner, this casserole is sure to satisfy your craving for comfort food in a healthier, keto-friendly way.

Low-Carb Green Bean Casserole with Mushrooms and Tahini Sauce

This low-carb, dairy-free green bean casserole is made with earthy mushrooms and a rich, nutty tahini sauce. The tahini creates a creamy and slightly tangy base, perfectly complementing the green beans and mushrooms. This casserole is a perfect choice for a quick and nutritious keto lunch or dinner.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 8 oz mushrooms, sliced
• 1/4 cup tahini
• 1/2 cup vegetable broth
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup chopped walnuts for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until golden brown, about 5 minutes.
4. In a small bowl, whisk together tahini, vegetable broth, lemon juice, garlic powder, oregano, salt, and pepper until smooth.
5. In a large mixing bowl, combine the green beans, sautéed mushrooms, and tahini sauce. Stir gently to coat everything evenly.
6. Transfer the mixture to the casserole dish and top with chopped walnuts.
7. Bake for 20-25 minutes until the casserole is hot and the walnut topping is toasted.
8. Serve warm, garnished with extra herbs if desired.

This low-carb green bean casserole with tahini sauce is a unique and nutritious option for anyone on a keto or dairy-free diet. The tahini adds a creamy, nutty depth to the dish, while the sautéed mushrooms enhance the overall flavor profile. The crunchy walnut topping adds the perfect finishing touch, making this casserole a flavorful and satisfying low-carb meal.

Keto Green Bean Casserole with Avocado and Lime Dressing

This keto green bean casserole is topped with a creamy avocado and lime dressing, offering a light and refreshing twist on the classic casserole. The creamy avocado sauce balances the green beans’ texture, and the zesty lime adds a burst of citrus, making it an ideal low-carb lunch or dinner.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 2 ripe avocados
• 1/4 cup lime juice
• 1/4 cup water
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup roasted pumpkin seeds for topping

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a blender, combine avocados, lime juice, water, cumin, salt, and pepper. Blend until smooth and creamy.
4. In a skillet, heat olive oil over medium heat and sauté the green beans for a few minutes until tender.
5. Transfer the sautéed green beans to the casserole dish and pour the avocado-lime dressing over them. Toss gently to coat.
6. Top with roasted pumpkin seeds.
7. Bake for 10-15 minutes until the casserole is heated through.
8. Garnish with chopped cilantro and serve.

This keto green bean casserole with avocado and lime dressing is a fresh, creamy dish that’s perfect for those on a low-carb diet. The avocado provides a rich, silky texture, while the lime adds a refreshing burst of flavor. Topped with roasted pumpkin seeds for crunch, this casserole is a light yet satisfying option for a keto-friendly lunch or dinner.

Dairy-Free Green Bean Casserole with Pesto and Sunflower Seeds

This dairy-free green bean casserole is infused with fresh pesto and topped with sunflower seeds for a crunchy texture. The homemade pesto sauce brings a vibrant, herby flavor to the dish, making it a delightful option for a low-carb lunch or dinner. The combination of green beans and pesto is both fresh and savory.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1/4 cup sunflower seeds, toasted
• 1/2 cup fresh basil pesto (dairy-free)
• 1/4 cup olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the blanched green beans and sauté for a couple of minutes.
4. Stir in the garlic powder, salt, and pepper, then pour the pesto over the beans and toss to coat evenly.
5. Transfer the pesto-coated green beans to the casserole dish and top with toasted sunflower seeds.
6. Bake for 15-20 minutes until the casserole is hot and the sunflower seeds are lightly browned.
7. Serve warm, garnished with extra basil if desired.

This dairy-free green bean casserole with pesto and sunflower seeds is a fresh and flavorful dish that works well for anyone on a low-carb or keto diet. The pesto adds a burst of herbaceous flavor, and the sunflower seeds provide a satisfying crunch. It’s an ideal, light yet hearty meal for lunch or dinner, offering a deliciously different take on the classic casserole.

Low-Carb Green Bean Casserole with Broccoli and Miso Sauce

This low-carb green bean casserole incorporates tender broccoli and a savory miso sauce, offering a bold and umami-packed alternative to traditional casseroles. The miso sauce adds depth to the dish while keeping it dairy-free and keto-friendly, making it a flavorful and satisfying meal option.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1 cup broccoli florets
• 1 tbsp miso paste (look for a low-sodium variety)
• 1/2 cup vegetable broth
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1/4 cup chopped green onions for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. Blanch the green beans and broccoli in boiling water for 3-4 minutes, then drain and set aside.
3. In a small saucepan, combine miso paste, vegetable broth, sesame oil, and grated ginger. Heat over medium, whisking until the miso dissolves and the sauce is smooth.
4. In a large bowl, toss the blanched green beans and broccoli with the miso sauce. Season with salt and pepper to taste.
5. Transfer the mixture to the casserole dish and bake for 20-25 minutes until bubbly.
6. Garnish with chopped green onions before serving.

This low-carb green bean casserole with broccoli and miso sauce is a flavorful and satisfying dish that’s perfect for those on a keto or dairy-free diet. The miso sauce gives the casserole a rich, umami flavor, while the broccoli adds a nutritious, crunchy element. This casserole is an excellent choice for a healthy and savory lunch or dinner.

Dairy-Free Green Bean Casserole with Lemon-Tahini Dressing

This dairy-free green bean casserole combines a tangy lemon-tahini dressing with fresh green beans for a light, refreshing twist on the classic casserole. The tahini provides creaminess without dairy, while the lemon adds brightness and a zesty finish. A perfect option for a low-carb lunch.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1/4 cup water
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup toasted almonds for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a small bowl, whisk together tahini, lemon juice, water, olive oil, garlic powder, salt, and pepper until smooth.
4. In a large bowl, toss the green beans with the lemon-tahini dressing until evenly coated.
5. Transfer the mixture to the casserole dish and top with toasted almonds.
6. Bake for 15-20 minutes until the casserole is heated through.
7. Serve warm.

This lemon-tahini green bean casserole is a refreshing, dairy-free option that’s perfect for a light low-carb lunch or dinner. The tahini dressing gives the casserole a creamy texture without dairy, while the lemon adds a burst of flavor. The toasted almonds provide a crunchy topping, making this dish both satisfying and nutritious.

Spicy Dairy-Free Green Bean Casserole with Almond Butter Sauce

This spicy green bean casserole takes a bold approach with a creamy almond butter sauce and a hint of heat from red pepper flakes. Perfect for a low-carb or keto lifestyle, this dish combines rich flavors with a satisfying crunch from roasted almonds.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1/4 cup almond butter
• 1/3 cup coconut milk
• 1 tsp soy sauce (or tamari for gluten-free)
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup chopped roasted almonds for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. Blanch the green beans in boiling salted water for 3-4 minutes. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Sauté the onion until soft, then add garlic and cook for another minute.
4. In a bowl, whisk together almond butter, coconut milk, soy sauce, and red pepper flakes.
5. Combine the green beans with the onion mixture in the skillet, then pour the almond butter sauce over and toss to coat.
6. Transfer to the casserole dish and bake for 20-25 minutes.
7. Garnish with roasted almonds and serve warm.

This spicy almond butter green bean casserole is a creative and flavorful way to enjoy a keto-friendly, dairy-free meal. The almond butter sauce is rich and creamy, while the red pepper flakes add a spicy kick. It’s an irresistible choice for those seeking a bold and nutritious lunch or dinner.

Keto Green Bean Casserole with Coconut Curry Sauce

This exotic take on green bean casserole features a fragrant coconut curry sauce that brings a touch of warmth and spice. The creamy coconut base blends beautifully with tender green beans, creating a low-carb, dairy-free dish that’s both comforting and unique.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1 cup coconut milk
• 1 tbsp red curry paste
• 1/2 tsp turmeric powder
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 1/4 cup toasted coconut flakes for topping
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the shallot until soft.
4. Add the curry paste and turmeric to the skillet, cooking for 1 minute until fragrant.
5. Stir in the coconut milk and simmer for 2-3 minutes. Season with salt and pepper.
6. Toss the green beans with the coconut curry sauce and transfer to the casserole dish.
7. Top with toasted coconut flakes and bake for 15-20 minutes.
8. Serve warm.

coconut curry green bean casserole offers a delightful fusion of flavors, combining the creaminess of coconut milk with the warm spices of curry. The toasted coconut flakes add a satisfying crunch, making this dish a standout choice for a keto-friendly lunch or dinner.

Dairy-Free Green Bean Casserole with Cauliflower Cheese Sauce

This keto green bean casserole uses a velvety cauliflower cheese sauce as a dairy-free alternative to traditional cheese. It’s a creamy, low-carb dish that’s packed with nutrients and flavor, perfect for anyone following a keto lifestyle.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1 small head of cauliflower, chopped
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup almond flour for topping

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. Steam the cauliflower until tender, then blend with almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth.
3. Blanch the green beans in boiling water for 3-4 minutes, then drain.
4. Toss the green beans with the cauliflower cheese sauce and transfer to the casserole dish.
5. Sprinkle almond flour over the top and bake for 20-25 minutes.
6. Serve warm.

This dairy-free green bean casserole with cauliflower cheese sauce is a creamy and satisfying option for low-carb eaters. The cauliflower-based sauce is rich and cheesy without any dairy, making it a guilt-free comfort food perfect for any meal.

Mediterranean Green Bean Casserole with Dairy-Free Tzatziki Sauce

his Mediterranean-inspired green bean casserole features a tangy, dairy-free tzatziki sauce made from coconut yogurt. Packed with herbs and refreshing cucumber, it’s a light yet satisfying low-carb dish.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1/2 cup coconut yogurt
• 1/4 cup grated cucumber
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp dried dill
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a bowl, combine coconut yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper to make the tzatziki sauce.
4. Toss the green beans with the tzatziki sauce and transfer to the casserole dish.
5. Bake for 15-20 minutes until warmed through.
6. Garnish with fresh parsley and serve.

This Mediterranean green bean casserole is a fresh and flavorful option that’s both keto-friendly and dairy-free. The tangy tzatziki sauce complements the green beans perfectly, making it a refreshing and satisfying meal.

Low-Carb Green Bean Casserole with Lemon-Herb Vinaigrette

This light and zesty green bean casserole features a refreshing lemon-herb vinaigrette. It’s a simple yet elegant low-carb dish perfect for lunch or dinner.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey (optional, adjust for keto)
• 1 tbsp chopped fresh herbs (parsley, thyme, or basil)
• Salt and pepper to taste
• 1/4 cup chopped walnuts for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), herbs, salt, and pepper.
4. Toss the green beans with the vinaigrette and transfer to the casserole dish.
5. Top with chopped walnuts and bake for 10-15 minutes.
6. Serve warm.

This lemon-herb vinaigrette green bean casserole is a vibrant and healthy option for a keto-friendly meal. The vinaigrette adds a fresh and zesty flavor, while the walnuts provide a delightful crunch. It’s an easy yet impressive dish for any occasion.

creamy Vegan Green Bean Casserole with Cashew Cheese

This creamy vegan green bean casserole features a rich cashew cheese sauce that’s completely dairy-free. It’s a satisfying, indulgent, and low-carb dish perfect for lunch or dinner.

Ingredients:

• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/2 cup water
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, use keto-friendly)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. Blend soaked cashews with water, nutritional yeast, garlic powder, smoked paprika, salt, and pepper until smooth to make cashew cheese.
3. Blanch the green beans in boiling water for 3-4 minutes, then drain and toss with the cashew cheese sauce.
4. Transfer to the casserole dish and top with breadcrumbs if desired.
5. Bake for 20-25 minutes until bubbly and golden.
6. Serve warm.

This creamy vegan green bean casserole with cashew cheese is a luxurious, dairy-free alternative that’s perfect for a keto diet. The rich cashew cheese sauce adds indulgence to the dish, making it a comforting and satisfying meal.

Note: More recipes are coming soon