This Dairy Free Green Bean Casserole is super simple to make, full of flavor, and something the whole family will love! The crunchy pork rinds on top are what makes this recipe. You can have this paleo Thanksgiving side dish on the table in not time.
Holidays can seem overwhelming when you first start eating differently than the family around you. Over the years I have become much more comfortable and have even developed a multitude of recipes that are just as delicious as the versions I grew up eating that my whole family enjoys.
Some of my favorite holiday side dishes are: AIP bread rolls, Sautéed Kale and Mushrooms, Vegan Sweet Potato Mash, Peas and Potatoes, Whole30 Cranberry Sauce, Cranberry BBQ Meatballs, and Gluten Free Mashed Potatoes.
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Why You Will Love This Recipe:
- I am obsessed with the non-traditional pork rind toppings. They are so good and really make this recipe!
- This recipe is super simple to make and something your kids will love!
- This recipe is naturally dairy free, gluten free, soy free, nut free, paleo, Whole30, autoimmune protocol (AIP) and keto friendly.
- You can prepare this recipe in advance for the the holiday with my Boneless Turkey Breast or even make it for meal prep.
- This recipe can be made with fresh or canned green beans.
- You can have this recipe prepped and ready to go in under 30 minutes!
Ingredients
- Green beans-I like the french ones. You do not need to cut off the ends but you can if you would prefer.
- Bone broth-Adds in added nutrients as well as helps cooks the green beans! I like this brand. Use the code ALLIANNASKITCHEN to save 20% on your first order.
- Ghee-To saute the onions and garlic in. If you do not tolerate ghee you can use vegan butter.
- Arrowroot powder-This is what thickens the mixture, you can substitute with tapioca flour.
- Coconut milk-You can use almond milk if you would like.
- Garlic-For flavor.
- Yellow onion-To add more flavor.
- Pork rinds-This is what we will use to make it crunchy on top.
See the recipe card below for full list of ingredients and measurements.
Substitutions & Variations
- Mushrooms– I love adding mushrooms to this dish as an added vegetable.
- Canned green beans-You can also use canned green beans if you prefer softer green beans.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step By Step Instructions
Photo 1: First, preheat the oven to 350 degrees F. Then, add the ghee to the stovetop with the chopped onions and garlic. Sauté until fragrant. Now, add the bone broth, coconut milk, and arrowroot. Whisk continuously so the arrowroot does not clump. Whisk for 2 minutes.
Photo 2: Then, add the green beans to a casserole dish.
Photo 3: Next, pour sautéed mixture on top of green beans in casserole dish.
Photo 4: Bake for 25 minutes. Once the 25 minutes is up, crumble the pork rinds on top and bake for an additional 5 minutes to get them crispy.
Expert Tips
- Tip #1: If you prefer your green bean casserole to be softer, you can use canned green beans.
- Tip #2: The deeper the dish is, the longer it will take to cook.
- Tip #3: You can sprinkle fresh uncooked pork rinds on top to make it extra crispy after cooking.
Recipe FAQs
Yes! Using the pork rinds over fried onions makes this recipe Whole30 friendly.
You can do all of the instruction steps beforehand and then just pop in the oven prior to eating.
Yes! Just make sure you drain them beforehand.
You can cook the dish according to how soft you like your green beans. You could also slightly blanch the green beans prior to baking if you want them more soft.
This recipe can be stored in an air tight container for up to 1 week in the refrigerator.
You can reheat this dish in the oven at 350 degrees F for 10-20 minutes depending on how much you are heating up.
More Gluten Free Thanksgiving Recipes You Will Love
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Dairy Free Green Bean Casserole
Equipment
- Large casserole dish
Ingredients
- 1 pound green beans You can leave the stems on
- 1 yellow onion diced
- 6 cloves garlic minced
- 1.5 cups coconut milk
- 2 tbsp arrowroot powder
- 1 tbsp ghee or vegan butter
- 1/2 cup bone broth
For the topping:
- pork rinds crumbled-I like the epic brand.
Instructions
- Preheat the oven to 350 degrees F. Fill a large pot with water and bring to a boil-blanch the green beans for 6 minutes, then strain them. In a medium size sauce pan, add the ghee, chopped onions, and garlic. Sauté until fragrant. Add in the coconut milk & bone broth and mix in the arrowroot-whisk for 2 minutes so the arrowroot does not clump. Now add the green beans and the creamy mixture to the casserole dish. Bake for 25 minutes. Once the 25 minutes is up, crumble the pork rinds on top and bake for an additional 5 minutes to get them crispy.
Lori says
The perfect side dish!! I am saving this recipe forever!
Allianna Moximchalk says
Glad you enjoyed!