40+ Must-Try Saturday Dairy-Free BBQ Recipes for Every Occasion

When it comes to planning a Saturday BBQ, creating a menu that caters to diverse dietary needs is essential.

Whether you’re hosting a family gathering, a friends’ cookout, or just looking to try something new, a dairy-free BBQ can be just as satisfying, flavorful, and crowd-pleasing as any traditional feast.

From hearty mains to vibrant sides and even indulgent desserts, going dairy-free opens the door to creative and delicious recipes that everyone will love.

This article compiles 40+ dairy-free BBQ recipes that are perfect for Saturday gatherings.

Whether you’re grilling up plant-based burgers, serving fresh and zesty salads, or delighting your guests with smoky desserts, these recipes promise bold flavors and wholesome ingredients.

Ready to fire up the grill? Let’s dive into the ultimate dairy-free BBQ menu that will make your weekend unforgettable.

40+ Must-Try Saturday Dairy-Free BBQ Recipes for Every Occasion

Planning a Saturday BBQ doesn’t have to be a challenge, even when catering to dairy-free dietary needs.

In fact, it’s an opportunity to explore bold, innovative flavors and dishes that highlight the best of what summer grilling has to offer.

With 40+ dairy-free recipes ranging from hearty burgers and smoky mains to vibrant salads and indulgent desserts, this guide ensures that your Saturday BBQ will be a hit with everyone at the table.

So fire up the grill, grab your favorite ingredients, and make your weekend memorable with these dairy-free BBQ recipes.

Whether you’re hosting a casual gathering or a big celebration, these dishes are sure to bring smiles, full bellies, and lots of happy memories to your Saturday.

Smoky Grilled Vegetable Skewers with Tahini Drizzle

A perfect addition to any Saturday BBQ, these smoky grilled vegetable skewers are vibrant, flavorful, and completely dairy-free. Featuring a colorful array of fresh veggies, these skewers are coated in a smoky marinade that enhances their natural sweetness and then finished with a creamy tahini drizzle for a touch of nutty richness. They’re great as a side dish or even a main course for plant-based guests.

Ingredients:

For the skewers:

• 2 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into large chunks
• 1 yellow bell pepper, cut into large chunks
• 1 red onion, cut into wedges
• 8-10 cherry tomatoes
• 1 cup mushrooms, whole
• Wooden or metal skewers

For the marinade:

• 3 tbsp olive oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp black pepper
• 1 tbsp maple syrup

For the tahini drizzle:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water (adjust for consistency)
• 1 clove garlic, minced
• 1 tsp maple syrup
• Pinch of salt

Instructions:

1. Soak wooden skewers in water for 30 minutes if using.
2. Combine all marinade ingredients in a bowl. Add the vegetables and toss until evenly coated. Let them marinate for 15-20 minutes.
3. Thread the vegetables onto the skewers, alternating colors for a beautiful presentation.
4. Preheat your grill to medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Meanwhile, whisk together the tahini drizzle ingredients in a small bowl until smooth.
6. Serve the skewers warm, drizzled with the tahini sauce, and enjoy!

These smoky grilled vegetable skewers are as delicious as they are beautiful. The combination of charred vegetables and the creamy, nutty tahini drizzle makes for a perfectly balanced dish that’s sure to impress everyone at your BBQ. Whether you’re catering to a crowd or enjoying a quiet Saturday, these skewers are a guaranteed win.

Sweet and Spicy BBQ Jackfruit Sliders

If you’re looking for a hearty, dairy-free BBQ dish that feels indulgent but still plant-based, these sweet and spicy BBQ jackfruit sliders are just the thing. Pulled jackfruit mimics the texture of shredded meat, while the homemade BBQ sauce adds the perfect balance of sweetness, heat, and tang. Serve on soft buns with fresh coleslaw for the ultimate BBQ sandwich experience.

Ingredients:

• 2 cans young jackfruit in water or brine, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup BBQ sauce (store-bought or homemade)
• ½ tsp smoked paprika
• ½ tsp chili powder
• 8 slider buns (check for dairy-free options)

For the coleslaw:

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 3 tbsp vegan mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until fragrant.
2. Add the jackfruit, breaking it apart with a fork or spatula to create a shredded texture. Stir in the smoked paprika and chili powder.
3. Pour in the BBQ sauce and mix until the jackfruit is fully coated. Let simmer for 10 minutes, stirring occasionally.
4. In a bowl, combine cabbage, carrots, vegan mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper to make the coleslaw.
5. Toast the slider buns if desired. Assemble sliders by layering BBQ jackfruit and coleslaw on each bun. Serve immediately.

These BBQ jackfruit sliders are a delicious way to enjoy a plant-based BBQ dish with bold flavors. The tangy coleslaw adds a refreshing crunch that complements the sweet and smoky jackfruit. Perfect for sharing with friends and family, these sliders are a crowd-pleaser you’ll come back to again and again.

Grilled Sweet Potato Steaks with Herb Chimichurri

For a unique, hearty option at your Saturday BBQ, try these grilled sweet potato steaks. The natural sweetness of the potatoes pairs perfectly with the fresh, zesty flavors of the herb chimichurri. This dairy-free recipe is filling, nutritious, and packed with flavor, making it a great choice for everyone at the table.

Ingredients:

• 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste

For the chimichurri:

• 1 cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• ¼ cup olive oil
• ½ tsp red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat.
2. Brush the sweet potato slices with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper.
3. Grill the sweet potato slices for 5-7 minutes per side, or until they have grill marks and are fork-tender.
4. In a bowl, mix all chimichurri ingredients until well combined. Adjust seasoning to taste.
5. Serve the grilled sweet potato steaks warm, topped with a generous spoonful of chimichurri sauce.

These grilled sweet potato steaks are a delightful twist on traditional BBQ fare. The rich, smoky flavors of the potatoes combined with the bright and herbaceous chimichurri make for a dish that’s both satisfying and refreshing. A must-try for your next BBQ gathering!

Dairy-Free BBQ Cauliflower Wings

Craving something crispy and indulgent? These dairy-free BBQ cauliflower wings are the perfect finger food for your Saturday BBQ. Coated in a flavorful batter and baked to perfection, they’re tossed in tangy BBQ sauce for a snack that’s both healthy and addictive.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 cup all-purpose flour (or gluten-free flour)
• 1 cup unsweetened almond milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• 1 cup BBQ sauce

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, almond milk, garlic powder, smoked paprika, and salt to form a batter.
3. Dip each cauliflower floret into the batter, ensuring it’s fully coated, then place on the baking sheet.
4. Bake for 20 minutes, flip, and bake for another 15 minutes until crispy.
5. Toss the baked cauliflower wings in BBQ sauce and serve warm.

These BBQ cauliflower wings are a fun, dairy-free alternative to traditional wings. Perfectly crispy on the outside and tender on the inside, they’ll be a hit with both kids and adults. Serve with a side of dairy-free ranch for an extra treat!

Grilled Pineapple and Avocado Salad

Bring some tropical flair to your BBQ with this grilled pineapple and avocado salad. The charred sweetness of the pineapple pairs beautifully with the creamy avocado, while a zesty lime dressing ties everything together. Light, refreshing, and dairy-free, this salad is a perfect side or starter for your Saturday gathering.

Ingredients:

• 1 pineapple, peeled, cored, and sliced into rings
• 2 avocados, diced
• 1 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 cups mixed greens

For the lime dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Grill pineapple rings for 2-3 minutes per side, or until charred. Cut into bite-sized pieces.
2. In a large bowl, combine the grilled pineapple, avocado, red onion, cherry tomatoes, and mixed greens.
3. Whisk together the lime dressing ingredients in a small bowl. Drizzle over the salad and toss gently to combine.
4. Serve immediately and enjoy the fresh, vibrant flavors.

This grilled pineapple and avocado salad is a fresh and colorful addition to any BBQ spread. With its blend of smoky, sweet, and tangy flavors, it’s a dish that feels indulgent yet light and healthy. Perfect for balancing out heartier BBQ items, this salad will quickly become a summer favorite.

Spiced Lentil and Quinoa Burger Patties

Transform your Saturday BBQ with these hearty, dairy-free lentil and quinoa burger patties. Packed with protein, fiber, and bold spices, these burgers are an excellent alternative to traditional beef patties. Serve them with your favorite toppings and dairy-free sauces for a satisfying and wholesome meal.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 cup cooked quinoa
• ½ cup breadcrumbs (use gluten-free if needed)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt
• 2 tbsp ground flaxseed mixed with 5 tbsp water (flax egg)
• Olive oil for cooking
• 6 burger buns (dairy-free)

Instructions:

1. In a large bowl, mash the cooked lentils with a fork or potato masher until partially smooth.
2. Add the cooked quinoa, breadcrumbs, onion, garlic, spices, and salt. Mix well.
3. Stir in the flax egg and combine until the mixture holds together. Form into 6 burger patties.
4. Preheat your grill or skillet and brush with olive oil. Cook the patties for 5-7 minutes on each side, or until golden and firm.
5. Serve on buns with lettuce, tomato, avocado, and your favorite dairy-free condiments.

These lentil and quinoa burger patties are a perfect centerpiece for your dairy-free BBQ. They’re filling, nutritious, and bursting with flavor. Customize them with your favorite toppings to make every bite a memorable one.

Charred Corn with Vegan Chipotle Mayo

Grilled corn is a BBQ classic, but this dairy-free version with vegan chipotle mayo takes it to a whole new level. The smoky and creamy chipotle sauce enhances the natural sweetness of the charred corn, making it a standout side dish for your Saturday BBQ.

Ingredients:

• 4 ears of corn, husked
• 2 tbsp olive oil

For the vegan chipotle mayo:

• ½ cup vegan mayonnaise
• 1 tsp chipotle chili powder
• 1 tsp lime juice
• 1 clove garlic, minced
• Pinch of salt

Instructions:

1. Brush the corn with olive oil and grill over medium-high heat for 10-12 minutes, turning occasionally, until charred.
2. In a small bowl, whisk together the vegan mayo, chipotle chili powder, lime juice, garlic, and salt.
3. Once the corn is cooked, brush it with the chipotle mayo and sprinkle with extra chili powder or fresh cilantro if desired.
4. Serve hot and enjoy!

This charred corn with vegan chipotle mayo is the ultimate side dish for a dairy-free BBQ. The combination of smoky, creamy, and slightly spicy flavors will keep everyone coming back for more.

Grilled Portobello Mushroom Steaks

Portobello mushrooms are a versatile and meaty option for a dairy-free BBQ. Marinated in a tangy balsamic and herb mixture, these grilled mushroom steaks are rich, juicy, and perfect as a main dish or a hearty side.

Ingredients:

• 4 large Portobello mushroom caps
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp black pepper

Instructions:

1. Clean the mushroom caps and remove the stems.
2. In a bowl, mix balsamic vinegar, olive oil, soy sauce, garlic powder, thyme, and black pepper.
3. Marinate the mushrooms in the mixture for 20-30 minutes.
4. Preheat your grill to medium heat and grill the mushrooms for 5-7 minutes per side, or until tender and slightly charred.
5. Serve as-is, on a plate, or in a sandwich bun with your favorite toppings.

Grilled Portobello mushroom steaks are a flavorful and satisfying addition to any BBQ. Their juicy texture and bold flavor make them a great meat-free alternative that everyone will love.

Spicy Grilled Tofu Skewers

For a protein-packed, dairy-free BBQ dish, try these spicy grilled tofu skewers. Marinated in a bold blend of spices, the tofu gets a smoky, slightly crispy exterior that pairs perfectly with grilled vegetables or rice.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp olive oil
• 2 tbsp soy sauce or tamari
• 1 tbsp hot sauce (optional)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp chili powder
• ½ tsp black pepper
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes.
2. In a bowl, mix olive oil, soy sauce, hot sauce, smoked paprika, garlic powder, chili powder, and black pepper.
3. Add tofu cubes to the marinade and let sit for 20-30 minutes.
4. Thread the tofu onto skewers.
5. Preheat your grill to medium-high heat and cook the skewers for 5-7 minutes per side, or until slightly crispy and charred.
6. Serve with your favorite sides or dipping sauces.

These spicy grilled tofu skewers are perfect for adding a little heat and protein to your BBQ menu. Their bold flavor and satisfying texture make them a hit with vegans and meat-lovers alike.

Grilled Peach and Arugula Salad with Maple Vinaigrette

End your BBQ on a fresh and fruity note with this grilled peach and arugula salad. The sweet, caramelized peaches are complemented by the peppery arugula and a simple maple vinaigrette, creating a dish that’s both elegant and easy to prepare.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• 4 cups arugula
• ¼ cup toasted pecans
• ¼ cup dried cranberries

For the vinaigrette:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Brush peach halves with olive oil and grill for 3-4 minutes per side, until caramelized. Slice into wedges.
2. In a large bowl, combine arugula, toasted pecans, dried cranberries, and grilled peaches.
3. Whisk together the vinaigrette ingredients in a small bowl and drizzle over the salad. Toss gently to combine.
4. Serve immediately and enjoy the blend of sweet and tangy flavors.

This grilled peach and arugula salad is a refreshing way to round out your BBQ menu. It’s light, flavorful, and full of vibrant colors, making it the perfect dish to share with family and friends.

Grilled Eggplant Rounds with Garlic Lemon Dressing

Grilled eggplant rounds are a simple yet elegant dish for your dairy-free BBQ. The smoky, tender eggplant is complemented by a zesty garlic lemon dressing, making it a flavorful and healthy option for your spread. This recipe is perfect as a side dish, appetizer, or even a base for a vegan main.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

For the garlic lemon dressing:

• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1 tsp maple syrup

Instructions:

1. Preheat your grill to medium heat.
2. Brush eggplant slices with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper.
3. Grill eggplant rounds for 4-5 minutes on each side, until tender and slightly charred.
4. Whisk together all ingredients for the garlic lemon dressing in a small bowl.
5. Drizzle the dressing over the grilled eggplant and serve warm.

These grilled eggplant rounds are a versatile and flavorful addition to your BBQ menu. The tangy garlic lemon dressing enhances the eggplant’s smoky flavor, creating a dish that’s sure to be a hit with guests.

BBQ-Glazed Tempeh Steaks

If you’re looking for a hearty, protein-rich addition to your dairy-free BBQ, these BBQ-glazed tempeh steaks are a must-try. Marinated and grilled to perfection, the tempeh soaks up the bold flavors of the sauce, making it a satisfying dish for vegans and omnivores alike.

Ingredients:

• 2 blocks tempeh, sliced into thick steaks
• ½ cup BBQ sauce (store-bought or homemade)
• 2 tbsp soy sauce or tamari
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika

Instructions:

1. In a bowl, mix BBQ sauce, soy sauce, apple cider vinegar, garlic powder, and smoked paprika.
2. Marinate the tempeh steaks in the sauce for at least 30 minutes.
3. Preheat your grill to medium heat and cook the tempeh for 5-6 minutes per side, brushing with additional marinade as it cooks.
4. Serve with grilled vegetables or on a bun as a sandwich.

BBQ-glazed tempeh steaks are a flavorful and satisfying option for your dairy-free BBQ. Their smoky, tangy taste and hearty texture make them an excellent centerpiece for your meal.

Coconut Milk Grilled Pineapple

Bring a tropical twist to your BBQ with coconut milk grilled pineapple. The natural sweetness of the pineapple is enhanced by a creamy coconut milk marinade and caramelized on the grill. This dairy-free dessert or side dish is perfect for adding some sunshine to your Saturday BBQ.

Ingredients:

• 1 pineapple, peeled, cored, and sliced into rings
• ½ cup canned coconut milk
• 1 tbsp maple syrup
• ½ tsp cinnamon

Instructions:

1. In a bowl, mix coconut milk, maple syrup, and cinnamon.
2. Brush the pineapple rings with the coconut milk mixture and let marinate for 10 minutes.
3. Grill pineapple slices for 2-3 minutes per side, until caramelized.
4. Serve as a side dish or with a scoop of dairy-free ice cream for dessert.

Coconut milk grilled pineapple is a simple yet indulgent treat that’s sure to impress your guests. Its tropical flavors and caramelized sweetness make it a standout addition to your BBQ menu.

Grilled Asparagus with Lemon Almond Sauce

For a light and elegant BBQ side dish, try grilled asparagus with a creamy lemon almond sauce. This dairy-free recipe elevates fresh asparagus with a nutty, citrusy sauce that’s perfect for spring and summer gatherings.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste

For the lemon almond sauce:

• ¼ cup almond butter
• 2 tbsp lemon juice
• 2 tbsp water (adjust for consistency)
• 1 clove garlic, minced
• 1 tsp maple syrup

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss asparagus with olive oil, salt, and pepper. Grill for 3-5 minutes, turning occasionally, until tender and slightly charred.
3. In a bowl, whisk together almond butter, lemon juice, water, garlic, and maple syrup to make the sauce.
4. Drizzle the sauce over the grilled asparagus and serve warm.

This grilled asparagus with lemon almond sauce is a fresh, flavorful, and healthy addition to your BBQ menu. The creamy almond sauce pairs beautifully with the smoky asparagus, creating a dish that’s both nutritious and delicious.

Smoky BBQ Chickpea Salad Wraps

For a portable and filling dairy-free BBQ option, these smoky BBQ chickpea salad wraps are ideal. Packed with protein and bold flavors, they’re a perfect handheld meal for outdoor gatherings. The creamy, smoky chickpea mixture is balanced with fresh veggies and wrapped in a soft tortilla.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 3 tbsp vegan mayonnaise
• 2 tbsp BBQ sauce
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• 1 cup shredded lettuce
• 1 cup shredded carrots
• 1 cup diced tomatoes
• 4 large tortillas (check for dairy-free)

Instructions:

1. In a bowl, mash chickpeas with a fork until partially smooth.
2. Mix in vegan mayo, BBQ sauce, smoked paprika, garlic powder, salt, and pepper until well combined.
3. Lay out tortillas and add a layer of lettuce, carrots, and diced tomatoes. Spoon the chickpea mixture on top.
4. Roll the tortillas into wraps and serve immediately.

These smoky BBQ chickpea salad wraps are a flavorful and convenient addition to your BBQ menu. Their bold, tangy flavor and satisfying texture make them perfect for guests who want a quick and delicious meal option.

Note: More recipes are coming soon!