This dairy-free vegetable casserole is like a green bean casserole on steroids. It contains a delicious medley of healthy produce, baked in a creamy dairy-free sauce, and topped with those wonderful French fried onions. It’s a comforting side that suits both holidays and winter weekend meals.
Dairy-Free Vegetable Casserole with Creamy, Crunchy, and Healthy all in One
This nutritious dish was created by the chefs at Dole for their ‘Healthier by Dole’ recipe campaign. It’s led by Melanie Marcus, RD, MA and focuses on alternative and plant-based options that everyone can enjoy! In addition to the recipe, we have some FAQs and tips for this creamy dairy-free vegetable casserole.
What Kind of Coconut Milk Should I Use?
Full fat canned coconut milk will produce the richest, creamiest results. Go ahead and shake the can – you’re using all of the contents. For a lighter dish, you can use lite canned coconut milk. But if you want to use coconut milk beverage (the drinkable version in cartons), you’re going to want to use one of the Options at the bottom of the recipe.
How Can I Make this Dairy-Free Vegetable Casserole Coconut-Free, too?
We have you covered! See the Options at the bottom of the recipe. It includes coconut-free options, too. You can use your favorite dairy-free, coconut-free milk beverage with Country Crock or our Heavy Cashew Cream. Alternatively, use our Condensed Cream of Mushroom Soup Recipe for the filling!
Are French’s Crispy Fried Onions Dairy Free?
Believe it or not, French’s Fried Onions are dairy-free by ingredients! Most generic versions are, too. You can even buy gluten-free crispy fried onions, or make your own gluten-free dairy-free French fried onions.
Can I Use Other Vegetables or Omit Some?
Of course! For the baby arugula, substitute spinach or kale (or even omit!). For the chunkier vegetables, feel free to swap in what you have on hand or what you prefer. It’s a flexible recipe. You can even use frozen vegetables, if you wish!
Special Diet Notes: Dairy-Free Vegetable Casserole
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose the fried onions and liquids that suit your dietary needs.
For a gluten-free, dairy-free vegetable casserole, use your favorite gluten-free all-purpose flour blend for making soups and sauces. You’ll also need to use gluten-free French fried onions.
- 3 tablespoons olive oil
- 1 carrot, peeled and chopped
- ½ yellow onion, peeled and chopped
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- ½ pound brussels sprouts, trimmed and quartered
- 1 cup small cauliflower florets
- 1 (8-ounce) package cremini mushrooms, thinly sliced
- 1 cup packed baby arugula
- 2 tablespoons lemon juice
- ¼ cup all-purpose flour
- 1 cup vegetable stock
- 1 (14-ounce) can coconut milk (see Options below)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 (6-ounce) container crispy fried onions
- Preheat your oven to 400°F and grease a 9x13-inch baking dish.
- Heat the oil in a large skillet over medium heat. Add the carrot and onion, and sauté for 3 minutes, or until crisp tender. Add the green beans, brussels sprouts, and cauliflower, and sauté for 3 minutes. Then add the mushrooms, and sauté for 3 minute. And add the arugula, and cook for 2 minutes, or until the leaves are welted.
- Add the lemon juice to your vegetables, and cook for 1 minute, or until most of the liquid is absorbed. Add the flour and stir as it cooks for 2 minutes. Slowly whisk in the stock until the flour is combined and the sauce is smooth. Cook, for 2 minutes, while stirring, until thickened. Stir in the coconut milk, salt, and pepper, and cook while stirring for 3 minutes, or until the mixture is thickened.
- Spread the vegetable mixture into your prepared baking dish. Evenly sprinkle the top with the crispy fried onions.
- Bake the casserole for 20 minutes or until it is heated through and the top is golden brown.
- Makes about 10 cups.