Green Beans Almondine with a Light, Creamy, Butterless Dairy-Free Sauce


This dairy-free green beans almondine recipe is lightly adapted from the cookbook The Peaceful Palate: Fine Vegetarian Cuisine by Jennifer Raymond. We love the year round versatility of this recipe. It’s light enough to enjoy when the green bean summer harvest hits, and easy for anytime weeknight dinners. But it’s also comforting and special enough for Thanksgiving, Christmas, or Easter holiday meals.

Green Beans Almondine with a Light & Creamy Dairy-Free Sauce - plant-based, gluten-free, vegan recipe

Special Diet Notes: Green Beans Almondine

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, oil-free, vegan, plant-based, and vegetarian.

Dairy-Free Green Beans Almondine
Prep time
Cook time
Total time
This simple sauce also tastes tossed with other vegetables or grains.
Recipe type: Side
Cuisine: American
Serves: 4 servings
  • 1 pound green beans, trimmed
  • 3 tablespoons sliced almonds
  • ¾ cup + ¼ cup plain unsweetened dairy-free milk beverage, divided (see Milk Note below)
  • 2 tablespoons arrowroot starch (can sub non-GMO cornstarch)
  • 1 tablespoon soy sauce or gluten-free tamari
  • ½ teaspoon black pepper
  1. Steam the green beans for 5 to 7 minutes, until tender.
  2. Meanwhile, in a dry pan, toast the almonds over medium heat, watching carefully so that you do not burn them.
  3. In a saucepan, heat ¾ cup of the milk beverage over medium heat. Do not let it boil. In a small bowl, whisk together the remaining ¼ cup milk beverage and starch until smooth. Whisk the starch mixture into the milk beverage in your saucepan. Cook, while whisking, until the mixture thickens. Stir in the soy sauce or tamari and pepper.
  4. Toss the green beans with the sauce, and garnish with the toasted almonds.
Milk Note: Make sure you choose an unsweetened, plain variety, and note that not all milk beverages perform well when heated. We prefer not to use milk alternatives with added protein for recipes like this one (naturally occurring protein, like in soymilk, is okay), as they can thicken oddly. Also, keep the flavor profile of your milk beverage in mind.
Nutrition Information
Serving size: ¼ recipe Calories: 89 Fat: 3.3g Saturated fat: .3g Carbohydrates: 13.7g Sugar: 1.9g Sodium: 278mg Fiber: 4.8g Protein: 3.5g

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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