50+ Delicious St. Patrick’s Day Gluten-Free Dairy-Free Recipes to Try

St. Patrick’s Day is a celebration of Irish culture, filled with festive food, drinks, and traditions.

However, if you’re following a gluten-free or dairy-free lifestyle, finding the perfect recipe to fit your dietary needs can sometimes feel like a challenge.

But fear not! Whether you’re hosting a St. Patrick’s Day feast or simply looking to enjoy a few festive treats, we’ve got you covered with over 50 delicious and creative recipes that are both gluten-free and dairy-free.

From hearty mains to mouthwatering desserts and everything in between, this list includes something for everyone.

So, get ready to celebrate this iconic day without compromising on taste or your dietary preferences!

50+ Delicious St. Patrick’s Day Gluten-Free Dairy-Free Recipes to Try

St. Patrick’s Day is a time for joy, laughter, and indulgence, and with these 50+ gluten-free and dairy-free recipes, you can enjoy every bite without worrying about your dietary restrictions.

Whether you’re looking for a traditional Irish dish with a modern twist or unique festive creations, these recipes offer all the flavor and fun you need to make this St. Patrick’s Day a memorable one.

With a variety of options for appetizers, mains, sides, and desserts, your celebration will be as delicious as it is inclusive.

So grab your apron, get cooking, and let the St. Patrick’s Day festivities begin—without any gluten or dairy!

Gluten-Free Dairy-Free Irish Soda Bread

This classic Irish soda bread is perfect for St. Patrick’s Day. It’s made with gluten-free flour and dairy-free milk, making it a wholesome treat for everyone. The bread is slightly sweet, with a tender crumb and a crisp crust.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup almond flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp coconut sugar
• 1 cup unsweetened almond milk (or other dairy-free milk)
• 1 tbsp apple cider vinegar
• ½ cup raisins (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together gluten-free flour, almond flour, baking soda, salt, and coconut sugar.
3. In a separate bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
4. Gradually pour the milk mixture into the dry ingredients, stirring until a dough forms. Fold in raisins if using.
5. Turn the dough onto a floured surface, shape it into a round loaf, and transfer it to the baking sheet.
6. Use a sharp knife to score an “X” on the top of the dough.
7. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped.
8. Allow the bread to cool before slicing.

This gluten-free, dairy-free Irish soda bread pairs beautifully with soups or as a snack with jam. Its slightly tangy flavor and moist texture make it an authentic St. Patrick’s Day treat.

Gluten-Free Dairy-Free Irish Stew

This hearty Irish stew combines tender vegetables and plant-based protein in a rich, savory broth. It’s a cozy dish perfect for celebrating St. Patrick’s Day while accommodating dietary needs.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 medium carrots, chopped
• 3 celery stalks, chopped
• 2 large potatoes, diced
• 1½ cups mushrooms, sliced
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• 1 cup cooked lentils
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add carrots, celery, potatoes, and mushrooms. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and add thyme, rosemary, and the bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until vegetables are tender.
5. Stir in cooked lentils and season with salt and pepper. Simmer for an additional 5 minutes.
6. Remove the bay leaf before serving.

This stew is comforting, flavorful, and packed with nutrients. Its rich broth and tender vegetables make it a favorite for chilly St. Patrick’s Day evenings.

Gluten-Free Dairy-Free Matcha Cupcakes

These vibrant green matcha cupcakes are a festive and delicious way to celebrate St. Patrick’s Day. They’re fluffy, lightly sweetened, and topped with a creamy coconut frosting.

Ingredients:

For the cupcakes:

• 1½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp matcha powder
• ¾ cup coconut sugar
• ½ cup coconut oil, melted
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract

For the frosting:

• 1 cup coconut cream (chilled overnight)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, matcha powder, and coconut sugar.
3. In another bowl, mix melted coconut oil, almond milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until combined.
4. Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
5. For the frosting, whip chilled coconut cream with maple syrup and vanilla until smooth and fluffy.
6. Pipe or spread the frosting onto the cooled cupcakes.

These matcha cupcakes are a hit for both their flavor and appearance. Their green hue adds a playful touch to your celebration, while the coconut frosting is a delightful, creamy finish.

Gluten-Free Dairy-Free Shepherd’s Pie

This classic Irish-inspired dish features a rich vegetable and lentil filling topped with creamy mashed potatoes. It’s hearty, comforting, and perfect for celebrating St. Patrick’s Day with friends and family.

Ingredients:

For the filling:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup mushrooms, chopped
• 1 cup cooked green lentils
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• ½ cup vegetable broth
• Salt and pepper to taste

For the mashed potato topping:

• 3 large potatoes, peeled and chopped
• ½ cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the potatoes in salted water until tender. Drain and mash with almond milk, olive oil, salt, and pepper. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant. Add carrots and mushrooms, cooking until softened.
4. Stir in lentils, tomato paste, thyme, rosemary, and vegetable broth. Simmer for 5 minutes, then season with salt and pepper.
5. Transfer the filling to a baking dish and spread the mashed potatoes on top. Smooth with a spatula.
6. Bake for 20 minutes, or until the top is golden and slightly crispy.

This shepherd’s pie is a crowd-pleaser with its savory filling and creamy potato topping. It’s a comforting dish that brings warmth to your St. Patrick’s Day table.

Gluten-Free Dairy-Free Mint Chocolate Brownies

Celebrate St. Patrick’s Day with these decadent mint chocolate brownies. Their fudgy texture and refreshing mint flavor make them a festive and irresistible treat.

Ingredients:

• 1½ cups almond flour
• ½ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup coconut sugar
• ⅓ cup coconut oil, melted
• ½ cup unsweetened almond milk
• 1 tsp peppermint extract
• ½ cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.
2. In a bowl, mix almond flour, cocoa powder, baking powder, salt, and coconut sugar.
3. In a separate bowl, whisk together melted coconut oil, almond milk, and peppermint extract. Combine the wet and dry ingredients.
4. Fold in the chocolate chips. Pour the batter into the prepared pan and spread evenly.
5. Bake for 20–25 minutes, or until the edges are set and the center is slightly soft. Let cool completely before slicing.

These mint chocolate brownies are the perfect way to end your St. Patrick’s Day celebration. Their balance of chocolate and mint is both refreshing and indulgent.

Gluten-Free Dairy-Free Colcannon

Colcannon is a traditional Irish dish made with mashed potatoes and cabbage. This dairy-free version swaps butter for olive oil, making it lighter but just as creamy and satisfying.

Ingredients:

• 4 large potatoes, peeled and chopped
• 2 cups green cabbage, finely shredded
• 2 green onions, sliced
• 2 tbsp olive oil
• ½ cup unsweetened almond milk
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in salted water until tender. Drain and mash with almond milk, olive oil, salt, and pepper.
2. In a skillet, sauté the cabbage in 1 tablespoon of olive oil until tender but not browned.
3. Stir the cabbage and green onions into the mashed potatoes. Adjust seasoning to taste.
4. Serve warm as a side dish or enjoy it on its own.

This colcannon is simple, flavorful, and versatile. Its creamy mashed potatoes and sautéed cabbage offer a comforting blend of textures and flavors that make it a standout dish for St. Patrick’s Day.

Gluten-Free Dairy-Free Corned Beef and Cabbage

This classic Irish dish is made gluten-free and dairy-free, featuring tender corned beef served with cabbage and vegetables. It’s a savory and hearty meal, perfect for a St. Patrick’s Day celebration.

Ingredients:

• 3 lbs corned beef brisket (check that it’s gluten-free)
• 4 cups vegetable broth
• 1 large onion, quartered
• 3 garlic cloves, smashed
• 4 carrots, peeled and cut into large pieces
• 4 medium potatoes, quartered
• 1 small head of cabbage, cut into wedges
• Salt and pepper to taste

Instructions:

1. Place the corned beef in a large pot and cover it with vegetable broth. Add the onion, garlic, and a pinch of salt.
2. Bring to a boil, then reduce the heat and simmer for about 2–3 hours, or until the corned beef is tender.
3. Add the carrots and potatoes to the pot and cook for 20–25 minutes, until they begin to soften.
4. Add the cabbage wedges and cook for an additional 10 minutes, until the cabbage is tender but still vibrant.
5. Slice the corned beef and serve it with the cabbage and vegetables, spooning some of the broth over the top.

This corned beef and cabbage dish offers a satisfying combination of flavors with tender beef and crisp vegetables. It’s a St. Patrick’s Day favorite that’s made accessible to those with gluten and dairy sensitivities.

Gluten-Free Dairy-Free Irish Brown Bread

Irish brown bread is a staple of the Irish diet, and this gluten-free, dairy-free version retains its hearty texture and nutty flavor. It’s perfect for serving with soups or stews or simply enjoying with a cup of tea.

Ingredients:

• 2 cups gluten-free oat flour
• 1 cup almond flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp coconut sugar
• 1¾ cups unsweetened almond milk
• 2 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine oat flour, almond flour, baking soda, salt, and coconut sugar.
3. In a separate bowl, mix almond milk and apple cider vinegar, then add to the dry ingredients. Stir to form a thick batter.
4. Pour the batter into the prepared pan and smooth the top with a spatula.
5. Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped. Let cool before slicing.

This Irish brown bread is both rustic and comforting, with a chewy texture and a mild, slightly sweet flavor. It pairs wonderfully with soups or can be enjoyed on its own with a dollop of dairy-free butter.

Gluten-Free Dairy-Free Potato Leek Soup

This creamy potato leek soup is a comforting and hearty dish, perfect for celebrating St. Patrick’s Day. It’s naturally gluten-free and dairy-free, with potatoes and leeks as the stars of the show.

Ingredients:

• 2 tbsp olive oil
• 1 large leek, cleaned and chopped
• 3 garlic cloves, minced
• 4 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leek and garlic, sautéing until softened.
2. Add the potatoes, vegetable broth, and thyme, then bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend half of the soup and leave the rest.
4. Stir in almond milk, season with salt and pepper, and simmer for an additional 5 minutes.
5. Serve warm, garnished with fresh herbs or dairy-free sour cream if desired.

This potato leek soup is creamy and rich, with a delicate blend of flavors. It’s the perfect starter or light meal for St. Patrick’s Day, offering both comfort and nourishment in every spoonful.

Gluten-Free Dairy-Free St. Patrick’s Day Pancakes

These light and fluffy green pancakes are a fun way to celebrate St. Patrick’s Day. Made with gluten-free flour and naturally dairy-free ingredients, these pancakes are perfect for breakfast or brunch.

Ingredients:

• 1½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp coconut sugar
• 1 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 tbsp spinach powder (for the green color)

Instructions:

1. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, coconut sugar, and spinach powder.
2. In a separate bowl, combine the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown.
6. Serve warm with your favorite toppings, such as maple syrup or fresh berries.

These green pancakes are not only fun to look at but also delicious and wholesome. They’re a great way to celebrate St. Patrick’s Day with a healthy, dairy-free, and gluten-free twist on a classic breakfast favorite.

Gluten-Free Dairy-Free Irish Potato Cakes

These crispy, golden potato cakes are a traditional Irish dish, made gluten-free and dairy-free for a St. Patrick’s Day treat. They are perfect for serving as a side or enjoying on their own.

Ingredients:

• 4 large potatoes, peeled and boiled
• 2 green onions, chopped
• 1 cup gluten-free breadcrumbs
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Mash the boiled potatoes in a large bowl. Let them cool slightly before adding the green onions, garlic powder, and salt and pepper.
2. Stir in the gluten-free breadcrumbs to form a dough-like consistency.
3. Shape the mixture into small patties.
4. Heat olive oil in a large skillet over medium heat. Fry the potato cakes in batches, cooking for 3–4 minutes on each side, until they are golden brown and crispy.
5. Remove from the pan and drain on paper towels. Garnish with fresh parsley.
6. Serve warm with a dipping sauce of your choice.

These potato cakes are crispy on the outside and soft on the inside, making them an irresistible addition to your St. Patrick’s Day feast. The combination of flavors and textures will make them a crowd favorite!

Gluten-Free Dairy-Free Irish-Style Cauliflower “Cheese” Bake

This dairy-free take on a classic cauliflower cheese bake is perfect for anyone avoiding dairy but still craving comfort food. The creamy, cheesy flavor comes from a dairy-free sauce made with cashews and nutritional yeast, offering a deliciously indulgent dish.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 tbsp olive oil
• 2 tbsp gluten-free flour
• 1 cup unsweetened almond milk
• ½ cup cashews, soaked for 4 hours or overnight
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Steam or boil the cauliflower florets until tender, about 10 minutes. Drain and set aside.
3. To make the “cheese” sauce, blend the soaked cashews, almond milk, nutritional yeast, garlic powder, salt, and pepper until smooth and creamy.
4. Heat olive oil in a saucepan over medium heat. Stir in the gluten-free flour to create a roux, cooking for 1-2 minutes. Slowly whisk in the cashew mixture, and cook for another 3-4 minutes until thickened.
5. Combine the cooked cauliflower with the cheese sauce and mix gently to coat.
6. Transfer to the prepared baking dish and bake for 20 minutes, until bubbly and golden on top.
7. Garnish with fresh parsley before serving.

This cauliflower “cheese” bake is a rich and creamy dish that’s sure to satisfy your comfort food cravings while being completely dairy-free and gluten-free. It’s a great addition to any St. Patrick’s Day meal!

Gluten-Free Dairy-Free Irish Grilled Veggie Skewers

These vibrant vegetable skewers are a perfect, light addition to your St. Patrick’s Day celebration. Made with gluten-free and dairy-free ingredients, they’re easy to make and bursting with flavor from grilled veggies marinated in an herby dressing.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 10–12 cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, mix olive oil, balsamic vinegar, oregano, thyme, salt, and pepper to create the marinade.
3. Thread the vegetables onto skewers, alternating between the peppers, zucchini, onion, and cherry tomatoes.
4. Brush the skewers with the marinade, ensuring the vegetables are well-coated.
5. Grill the skewers for 7-10 minutes, turning occasionally until the vegetables are tender and slightly charred.
6. Remove from the grill and serve warm.

These grilled veggie skewers are a colorful and healthy dish that complements any meal. The smoky flavor from grilling, combined with the tangy marinade, makes them a delightful St. Patrick’s Day side dish.

Gluten-Free Dairy-Free Irish Apple Cake

This Irish apple cake is a perfect dessert for St. Patrick’s Day. It’s moist, slightly spiced, and made without dairy or gluten. The fresh apples provide natural sweetness, and a dash of cinnamon enhances its warm flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 3 large apples, peeled and chopped
• ½ cup coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened applesauce
• ¼ cup almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
3. In another bowl, beat the eggs and mix in the coconut sugar, vanilla extract, applesauce, and almond milk.
4. Stir the dry ingredients into the wet ingredients until fully combined.
5. Gently fold in the chopped apples.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool before slicing.

This Irish apple cake is lightly spiced and packed with tender apple chunks. It’s a simple yet satisfying dessert, perfect for your St. Patrick’s Day celebration.

Gluten-Free Dairy-Free Irish Mushroom and Spinach Pie

This savory mushroom and spinach pie is made gluten-free and dairy-free for a hearty and flavorful main dish. The flaky crust is filled with a creamy mushroom and spinach filling, making it a perfect centerpiece for any St. Patrick’s Day meal.

Ingredients:

For the crust:

• 2 cups gluten-free all-purpose flour
• ½ tsp salt
• 1/3 cup coconut oil, cold and solidified
• 4–5 tbsp ice water

For the filling:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 cups mushrooms, sliced
• 2 cups fresh spinach
• 1 cup unsweetened almond milk
• 2 tbsp gluten-free flour
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. To make the crust, combine the gluten-free flour and salt in a bowl. Add the coconut oil and mix until the dough resembles coarse crumbs. Gradually add the ice water and mix until a dough forms.
2. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. For the filling, heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened.
4. Add the mushrooms and cook for 5–7 minutes, until they release their moisture and begin to brown. Stir in the spinach and cook until wilted.
5. Stir in the almond milk and gluten-free flour, cooking until the mixture thickens. Season with thyme, salt, and pepper.
6. Preheat the oven to 375°F (190°C).
7. Roll out the dough on a floured surface and line a pie dish with it. Fill the crust with the mushroom and spinach mixture.
8. Bake for 30–35 minutes, or until the crust is golden brown. Let cool slightly before serving.

This gluten-free, dairy-free mushroom and spinach pie is the perfect hearty, savory dish for St. Patrick’s Day. The creamy filling pairs wonderfully with the crispy crust, making it a delicious option for any festive meal.

Note: More recipes​ are coming soon!