35+ Delicious Dairy-Free Green Bean Recipes You Need to Try

Green beans are a versatile, nutrient-rich vegetable that can take center stage in any meal, especially when you’re looking to create dairy-free dishes.

Whether you’re avoiding dairy due to allergies, preferences, or dietary restrictions, there’s no shortage of creative ways to enjoy green beans.

From hearty casseroles to refreshing salads, these recipes prove that dairy-free cooking doesn’t mean sacrificing flavor or variety.

Dive into our list of 35+ dairy-free green bean recipes that are perfect for every occasion, from weeknight dinners to festive holiday spreads.

35+ Delicious Dairy-Free Green Bean Recipes You Need to Try

Green beans are a culinary canvas, offering endless opportunities to experiment with flavors and textures.

These 35+ dairy-free green bean recipes showcase the diversity of this humble vegetable, proving that you can enjoy delicious, satisfying meals without dairy.

Whether you’re exploring new cuisines, preparing for a special occasion, or just whipping up a quick side dish, these recipes have you covered.

Give them a try, and let green beans become a star ingredient in your dairy-free kitchen adventures!

Sautéed Green Beans with Garlic and Lemon

This vibrant and zesty sautéed green bean dish is a perfect low-carb, keto-friendly lunch option. The crisp-tender green beans are infused with the bright flavors of garlic and fresh lemon juice, making it both refreshing and satisfying. With minimal prep and cook time, it’s ideal for busy days when you need a healthy, dairy-free lunch in minutes.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: Red pepper flakes for a spicy kick

Instructions:

1. Blanch the green beans in boiling water for 3-4 minutes, then transfer them to an ice bath to retain their bright green color. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Toss in the green beans, stirring frequently, and cook for another 5-6 minutes until they’re tender but still slightly crisp.
4. Add lemon juice, salt, and pepper, stirring well to coat the beans evenly.
5. Serve immediately, garnished with red pepper flakes if desired.

This dish is a delightful combination of simplicity and bold flavors. The garlic and lemon elevate the natural taste of the green beans, making it an irresistible addition to your keto meal plan. Pair it with grilled chicken or tofu for a complete, dairy-free lunch.

Spicy Green Bean Stir-Fry with Coconut Aminos

or those who love a little heat, this spicy green bean stir-fry is a quick and flavorful option. Made with coconut aminos instead of soy sauce, it’s perfect for those following a keto and dairy-free diet. The dish is packed with umami and crunch, ensuring every bite is a treat for your taste buds.

Ingredients:

• 1 lb green beans, trimmed
• 2 tbsp avocado oil
• 1 small onion, thinly sliced
• 1 red chili, finely chopped (adjust for spice level)
• 2 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tsp grated ginger
• Optional: Toasted sesame seeds for garnish

Instructions:

1. Heat avocado oil in a large wok or skillet over medium-high heat. Add the sliced onion and cook for 2-3 minutes until softened.
2. Stir in the chopped red chili and grated ginger, cooking for another minute.
3. Add the green beans and stir-fry for 5-7 minutes, keeping them crisp but tender.
4. Pour in the coconut aminos and sesame oil, stirring well to coat the beans. Cook for an additional 1-2 minutes.
5. Transfer to a serving plate and sprinkle with toasted sesame seeds if desired.

This spicy stir-fry is a fantastic way to add excitement to your lunch routine. The coconut aminos provide a subtle sweetness that balances the heat of the chili, while the ginger adds a warming depth of flavor. Serve alongside cauliflower rice for a satisfying, low-carb meal.

Green Bean and Avocado Salad with Tahini Dressing

This creamy yet dairy-free salad combines tender green beans with creamy avocado and a tangy tahini dressing for a refreshing, nutrient-packed lunch. It’s an excellent choice for those looking for a plant-based, keto-friendly meal that’s both light and filling.

Ingredients:

• 1 lb green beans, trimmed and blanched
• 1 ripe avocado, cubed
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional: Chopped fresh parsley for garnish

Instructions:

1. Blanch the green beans in boiling water for 3-4 minutes, then cool them in an ice bath. Drain and pat dry.
2. In a small bowl, whisk together tahini, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Add a tablespoon of water if the dressing is too thick.
3. Arrange the blanched green beans and cubed avocado on a plate. Drizzle with the tahini dressing.

This green bean and avocado salad is a deliciously creamy and satisfying lunch option that doesn’t compromise on health or flavor. The tahini dressing adds a nutty richness that complements the buttery avocado and crisp beans. It’s a perfect way to stay on track with your low-carb, keto goals.

Green Beans with Almond Pesto

This vibrant dish pairs tender green beans with a rich, nutty almond pesto, making it a flavorful and satisfying low-carb option. The almond pesto provides a creamy texture without any dairy, making it perfect for those on a keto and dairy-free diet.

Ingredients:

• 1 lb green beans, trimmed and blanched
• 1 cup fresh basil leaves
• 1/3 cup almonds, toasted
• 1 garlic clove
• 1/4 cup olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Prepare the almond pesto by blending basil, almonds, garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth. Adjust the seasoning if needed.
2. Blanch the green beans in boiling water for 3-4 minutes, then transfer to an ice bath. Drain and pat dry.
3. Toss the green beans with the almond pesto until evenly coated.The almond pesto transforms simple green beans into a gourmet keto-friendly meal. Packed with healthy fats and fresh flavors, this dish is a creative way to enjoy your greens while staying dairy-free.

Green Bean and Cauliflower Mash Bowl

This hearty bowl combines the crunch of green beans with the creaminess of a dairy-free cauliflower mash. It’s an all-in-one meal

Ingredients:

• 1 lb green beans, trimmed and steamed
• 1 medium head of cauliflower, cut into florets
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste

Instructions:

1. Steam the cauliflower florets until soft, then transfer to a food processor. Blend with olive oil, almond milk, garlic, salt, and pepper until smooth and creamy.
2. Steam the green beans until tender but crisp.
3. Plate the cauliflower mash and top with green beans. Optionally, drizzle with more olive oil or sprinkle with chopped herbs.
4. Serve immediately for a comforting and filling meal.

This green bean and cauliflower mash bowl offers a comforting balance of textures and flavors. It’s an excellent low-carb lunch that will keep you energized throughout the day without the need for dairy.

Green Bean and Grilled Chicken Salad

This protein-packed salad is a quick and easy keto-friendly lunch option. Fresh green beans, juicy grilled chicken, and a tangy vinaigrette come together for a delicious and dairy-free meal that’s perfect for meal prep or on-the-go.

Ingredients:

• 1 lb green beans, trimmed and blanched
• 2 grilled chicken breasts, sliced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional: Sliced almonds for garnish

Instructions:

1. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to create the vinaigrette.
2. Arrange the green beans and sliced grilled chicken on a plate. Drizzle with the vinaigrette.

This salad is a convenient and flavorful way to combine protein and greens for a satisfying lunch. The tangy vinaigrette ties the ingredients together, making it a dish you’ll want to make repeatedly.

Green Bean Curry with Coconut Milk

For a bold and flavorful twist, this green bean curry is a must-try. Made with creamy coconut milk and aromatic spices, it’s a comforting, dairy-free dish that’s perfect for a keto-friendly lunch or dinner.

Ingredients:

• 1 lb green beans, trimmed
• 1 cup coconut milk
• 2 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder (optional)
• Salt to taste

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until softened.
2. Stir in the turmeric, cumin, and chili powder, cooking for 1-2 minutes to toast the spices.
3. Add the green beans and coconut milk, stirring to coat. Simmer for 8-10 minutes until the beans are tender and the sauce thickens.
4. Season with salt and serve warm.

This green bean curry is rich, satisfying, and full of exotic flavors. It’s a wonderful way to enjoy a low-carb meal that’s both creamy and completely dairy-free.

Green Bean and Egg Salad with Avocado Dressing

This green bean and egg salad is a wholesome, keto-friendly meal packed with protein and healthy fats. The creamy avocado dressing is a dairy-free alternative that adds a rich, satisfying texture to this nutritious lunch.

Ingredients:

• 1 lb green beans, trimmed and blanched
• 4 hard-boiled eggs, sliced
• 1 ripe avocado
• 2 tbsp olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Blend avocado, olive oil, lemon juice, salt, and pepper to create a smooth dressing. Adjust consistency with a little water if necessary.
2. Arrange the blanched green beans and hard-boiled egg slices on a plate.
3. Drizzle with the avocado dressing and serve immediately.

This salad is a nutritious and satisfying choice for a keto lunch. The avocado dressing complements the eggs and green beans beautifully, creating a dish that’s as delicious as it is nourishing.

Roasted Green Beans with Garlic and Smoked Paprika

This simple roasted green bean recipe features smoky and savory flavors that are perfect for a keto-friendly meal. With just a handful of ingredients, this dish is quick to prepare and bursting with flavor.

Ingredients:

• 1 lb green beans, trimmed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss green beans with olive oil, garlic, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 15-20 minutes, turning halfway through, until the beans are tender and slightly crispy.
4. Serve warm as a side or standalone dish.

Roasting green beans enhances their natural sweetness and creates a satisfying texture. The addition of smoked paprika and garlic elevates this dish, making it a fantastic choice for any low-carb meal.

Green Bean and Shrimp Stir-Fry

This quick and easy green bean and shrimp stir-fry is perfect for a high-protein, low-carb lunch. Bursting with flavors from garlic and ginger, this dairy-free dish is satisfying and ideal for busy weekdays.

Ingredients:

• 1 lb green beans, trimmed
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp coconut oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp coconut aminos
• Optional: Red pepper flakes for spice

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing until fragrant.
2. Toss in the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
3. Add green beans to the skillet and stir-fry for 5-6 minutes until tender but crisp.
4. Return the shrimp to the skillet and stir in coconut aminos. Cook for another minute, then serve.

This shrimp stir-fry is a delicious and satisfying way to enjoy green beans. The combination of garlic, ginger, and coconut aminos

Green Bean and Zucchini Noodles with Garlic Sauce

This light yet satisfying dish pairs crisp green beans with zucchini noodles for a low-carb, keto-friendly meal. The garlic sauce adds a rich, aromatic touch, creating a flavorful and dairy-free lunch option that’s quick and easy to prepare.

Ingredients:

• 1 lb green beans, trimmed
• 2 medium zucchinis, spiralized
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp tamari or coconut aminos
• 1 tsp sesame oil
• Optional: Chopped fresh basil for garnish

Instructions:

1. Blanch green beans in boiling water for 3-4 minutes, then transfer to an ice bath. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Toss in the green beans and zucchini noodles, cooking for 5-6 minutes.
4. Add tamari or coconut aminos and sesame oil, stirring to coat the vegetables.
5. Serve warm, garnished with fresh basil if desired.

This dish is a perfect example of how simple ingredients can come together for a flavorful, low-carb lunch. The zucchini noodles provide a pasta-like experience, while the garlic sauce ties everything together beautifully.

Crispy Green Bean and Tofu Stir-Fry

For a plant-based, protein-packed lunch, this green bean and tofu stir-fry is a fantastic choice. The tofu is pan-fried until crispy, while the green beans add a fresh crunch, all brought together by a savory sauce that’s dairy-free and keto-friendly.

Ingredients:

• 1 lb green beans, trimmed
• 1 block extra-firm tofu, pressed and cubed
• 2 tbsp avocado oil
• 1 tbsp tamari or coconut aminos
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1/2 tsp ground ginger
• Optional: Crushed peanuts for garnish

Instructions:

1. Heat 1 tbsp avocado oil in a skillet over medium-high heat. Add tofu cubes and pan-fry until golden and crispy on all sides. Remove and set aside.
2. In the same skillet, add the remaining avocado oil and minced garlic, sautéing until fragrant.
3. Add the green beans and stir-fry for 5-6 minutes until tender but crisp.
4. Return the tofu to the skillet and add tamari, sesame oil, and ground ginger. Stir well to combine.
5. Serve warm, garnished with crushed peanuts if desired.

This crispy tofu and green bean stir-fry is both satisfying and nutrient-rich. The combination of textures and flavors ensures it’s a dish you’ll enjoy repeatedly, especially on busy keto meal days.

Green Bean and Eggplant Caponata

Inspired by Sicilian flavors, this green bean and eggplant caponata is a hearty, low-carb dish bursting with Mediterranean flair. The sweet and tangy blend of ingredients creates a satisfying, dairy-free lunch or side dish that’s keto-friendly.

Ingredients:

• 1 lb green beans, trimmed
• 1 medium eggplant, diced
• 2 tbsp olive oil
• 1/4 cup diced tomatoes (fresh or canned)
• 2 tbsp capers
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced eggplant and cook until golden and softened.
2. Add green beans, diced tomatoes, capers, red wine vinegar, oregano, salt, and pepper. Stir well to combine.
3. Simmer for 8-10 minutes until flavors meld together.
4. Serve warm or at room temperature.

This green bean and eggplant caponata is a rich and flavorful option for lunch. Its tangy and savory profile pairs well with grilled fish or chicken, making it a versatile addition to your keto menu.

Green Bean and Cucumber Salad with Dill Dressing

This refreshing salad combines crisp green beans and cucumbers with a tangy dill dressing. It’s a light and hydrating option for a low-carb, dairy-free lunch that’s perfect for hot days or as a meal prep option.

Ingredients:

• 1 lb green beans, trimmed and blanched
• 1 large cucumber, sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Whisk together olive oil, apple cider vinegar, Dijon mustard, fresh dill, salt, and pepper to make the dressing.
2. In a large bowl, combine blanched green beans and cucumber slices.
3. Toss with the dill dressing until evenly coated.
4. Serve chilled or at room temperature.

This salad is a crisp, tangy delight that’s easy to make and incredibly satisfying. Its refreshing flavors and low-carb profile make it a perfect addition to any keto meal plan.

Green Bean and Chicken Lettuce Wraps

hese green bean and chicken lettuce wraps are a fun, low-carb way to enjoy a healthy and delicious lunch. With fresh ingredients and bold flavors, they’re easy to prepare and perfect for a keto-friendly, dairy-free meal.

Ingredients:

• 1 lb green beans, trimmed and chopped
• 1 lb ground chicken
• 2 tbsp avocado oil
• 2 garlic cloves, minced
• 1 tbsp tamari or coconut aminos
• 1 tsp sesame oil
• 8 large lettuce leaves (e.g., butter lettuce or romaine)

Instructions:

1. Heat avocado oil in a skillet over medium heat. Add ground chicken and cook until browned.
2. Stir in garlic, green beans, tamari, and sesame oil. Cook for 5-7 minutes until the green beans are tender.
3. Spoon the mixture into lettuce leaves, wrapping them to form cups.
4. \These lettuce wraps are flavorful, fun to eat, and perfect for a quick keto lunch. The combination of protein and fresh veggies ensures a balanced, satisfying meal without dairy or carbs.

Warm Green Bean and Mushroom Salad

This warm salad features sautéed green beans and mushrooms tossed in a simple, savory dressing. It’s a quick and hearty dish that works perfectly as a standalone lunch or as a side for your keto-friendly meals.

Ingredients:

• 1 lb green beans, trimmed
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add mushrooms and cook until golden and tender.
2. Add green beans and garlic, sautéing for 5-7 minutes.
3. Drizzle with balsamic vinegar, salt, and pepper. Stir well and cook for an additional minute.
4. Serve warm as a salad or side dish.

This warm green bean and mushroom salad is earthy, flavorful, and easy to make. It’s an excellent choice for a cozy, low-carb lunch that doesn’t require dairy.

Green Bean and Turkey Bacon Skillet

This green bean and turkey bacon skillet is a savory and satisfying dish that’s perfect for a keto-friendly lunch. The turkey bacon adds a smoky flavor, while the green beans bring a fresh crunch, making this dish hearty and dairy-free.

Ingredients:

• 1 lb green beans, trimmed
• 6 slices turkey bacon, chopped
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chopped turkey bacon and cook until crispy. Remove and set aside.
2. In the same skillet, sauté onion and garlic until softened.
3. Add green beans and cook for 6-8 minutes, stirring occasionally.
4. Return the turkey bacon to the skillet, season with salt and pepper, and mix well.
5. Serve warm as a main dish or side.

This one-pan dish is easy to prepare and packed with flavor. It’s a perfect low-carb lunch option that combines the smoky richness of turkey bacon with the freshness of green beans.

Spicy Green Bean and Shrimp Stir-Fry

This spicy stir-fry combines tender green beans with juicy shrimp and a kick of heat, making it an exciting and delicious keto-friendly

Ingredients:

• 1 lb green beans, trimmed
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp avocado oil
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tbsp coconut aminos
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions:

1. Heat avocado oil in a skillet over medium-high heat. Add shrimp and cook until pink and opaque. Remove and set aside.
2. Add garlic, ginger, and red pepper flakes to the skillet, sautéing until fragrant.
3. Toss in green beans and stir-fry for 5-7 minutes until tender but crisp.
4. Return shrimp to the skillet and add coconut aminos, stirring to combine.

This stir-fry is a quick, flavorful meal that’s perfect for busy days. The combination of shrimp, green beans, and spice makes it a satisfying and energizing keto option.

Green Bean and Sausage Hash

This hearty green bean and sausage hash is a filling and flavorful keto-friendly dish. Packed with protein and fresh vegetables, it’s a satisfying lunch or dinner option that’s dairy-free and easy to prepare.

Ingredients:

• 1 lb green beans, trimmed
• 1/2 lb ground sausage (sugar-free)
• 1 small bell pepper, diced
• 1 small onion, diced
• 2 tbsp avocado oil
• Salt and pepper to taste

Instructions:

1. Heat avocado oil in a skillet over medium heat. Add ground sausage and cook until browned. Remove and set aside.
2. In the same skillet, sauté onion and bell pepper until softened.
3. Add green beans and cook for 6-8 minutes, stirring occasionally.
4. Return sausage to the skillet, season with salt and pepper, and mix well.
5. Serve warm as a complete meal.

This green bean and sausage hash is a one-pan wonder that’s perfect for a quick and satisfying lunch. It’s hearty, flavorful, and perfectly suited to a keto diet.

Thai Green Bean and Beef Salad

This Thai-inspired salad combines crisp green beans with savory beef and a tangy, umami-packed dressing. It’s a refreshing and satisfying keto-friendly lunch that’s dairy-free and full of bold flavors.

Ingredients:

• 1 lb green beans, trimmed and blanched
• 1/2 lb ground beef
• 2 tbsp coconut oil
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp grated ginger
• 1 garlic clove, minced
• Optional: Chopped fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add ground beef and cook until browned.
2. In a bowl, whisk together lime juice, fish sauce, ginger, and garlic to make the dressing.
3. Combine blanched green beans and cooked beef in a serving bowl. Toss with the dressing.
4. Garnish with chopped cilantro and serve warm or chilled.

This Thai green bean and beef salad is a delightful combination of textures and flavors. The tangy dressing complements the savory beef and fresh green beans, creating a perfect keto meal.

Green Bean and Tuna Salad with Lemon Dressing

This simple yet flavorful salad combines tender green beans with protein-packed tuna and a zesty lemon dressing. It’s a light, refreshing, and dairy-free lunch option that’s ideal for keto enthusiasts.

Ingredients:

• 1 lb green beans, trimmed and blanched
• 1 can tuna (in olive oil), drained
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
2. Combine blanched green beans and tuna in a large bowl.
3. Drizzle with the lemon dressing and toss gently to combine.
4. Serve immediately or refrigerate until ready to eat.

this green bean and tuna salad is a quick and healthy lunch option that’s both satisfying and delicious. The bright lemon dressing ties the ingredients together for a perfectly balanced keto meal.

Note: More recipes are coming soon