5 Dairy-Free Recipes for HS

Medically reviewed by Kathryn Shohara, MS, RDN, LDN, CNSC

Written by Kate Harrison

Posted on April 1, 2025

If you’re living with hidradenitis suppurativa (HS), reducing flare-ups — periods of worsening symptoms — is likely high on your priority list. One way you may be able to better manage your HS symptoms is through diet.

Because HS is an inflammatory skin condition, diet-related suggestions often focus on eating anti-inflammatory foods and avoiding those that may contribute to inflammation in the body, including the skin.

A dairy-free diet, in particular, may be beneficial for people with HS because it removes a common source of inflammation — dairy products high in saturated fat. A small 2015 study found that symptoms improved for 83 percent of people with HS who followed a dairy-free and low-glycemic-load diet. (Foods with a low glycemic load don’t cause spikes in blood sugar.) However, it’s important to remember that changing your diet alone probably won’t fully control your HS. A registered dietitian can help you decide if eliminating dairy makes sense for your body and your symptoms.

If you’re interested in trying out a dairy-free diet, here are five recipes to get you started.

1. Veggies on a Stick

If you’re looking for a simple and satisfying vegetarian meal, these roasted veggie kebabs based on a recipe from Children’s Hospital of Philadelphia (CHOP) have you covered. Multiple anti-inflammatory ingredients — lemon, broccoli, bell pepper, and onion — make this a great lunch or dinner option for people with HS.

Roasted Veggie Kebabs With Dipping Sauce

Servings: 4 | 45-60 min

Ingredients

¾ cup plain, dairy-free yogurt
¼ cup tahini
2 tablespoons lemon juice
Salt and ground black pepper
2 tablespoons olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 head broccoli, cut into small florets
1 zucchini, cut into 1-inch slices, then halved or quartered
1 red bell pepper, cut into 1-inch pieces
1 onion, cut into 1-inch wedges

Instructions

Preheat the oven to 400 F. Place wooden skewers in water to soak.
Make the dipping sauce: In a small mixing bowl, whisk the yogurt, tahini, and lemon juice. Season to taste with salt and black pepper.
Make the kabobs: In another small bowl, combine the oil, coriander, and cumin.
Put 2 pieces of each type of veggie onto each soaked skewer. Brush the broccoli, zucchini, bell pepper, and onion with the olive oil mixture.
Arrange the kebabs on a baking sheet and roast for 30 to 45 minutes.
Serve immediately with the dipping sauce.

2. Chicken With a Hint of Lemon

This lemon chicken recipe from Pinch of Yum, also featured on HS Connect, provides another great dinner option. This recipe highlights chicken, a lean protein that may help reduce HS symptoms. Several anti-inflammatory ingredients — lemon, asparagus, black pepper, and honey — make this a good choice for people with HS. Easy substitutions allow you to match different dietary needs, such as using gluten-free flour and vegan butter.

Lemon Chicken With Asparagus

Servings: 3 to 4 | 20 min

Ingredients

1 pound boneless, skinless chicken breasts
¼ cup flour
½ teaspoon salt or to taste
½ teaspoon ground black pepper or to taste
4 tablespoons dairy-free butter, divided
1 teaspoon lemon-pepper seasoning
1 to 2 cups chopped asparagus
2 lemons, sliced
2 tablespoons honey
Italian parsley, for garnish (optional)

Instructions

Cover the chicken with plastic wrap and pound each piece to about ¾ inch thick. You can also cut the pieces in half horizontally if they’re very thick.
In a shallow dish, combine the flour, salt, and black pepper. Add the chicken breasts, and toss to coat with the flour mixture.
In a skillet over medium high, melt 2 tablespoons of the butter. Add the chicken. Cook, stirring frequently and sprinkling lemon-pepper seasoning over both sides, until golden brown, about 3 to 5 minutes per side. Transfer the chicken to a plate.
In the same skillet, add the asparagus and saute for a few minutes, until bright green and tender. Transfer to a plate.
Place the lemon slices in the hot skillet to caramelize. Cook for a few minutes on each side without stirring. Transfer to a plate.
In the same skillet, melt the honey and the remaining 2 tablespoons butter. Pour over the chicken.
Place the lemon slices on the chicken, and garnish with parsley, if desired. Serve the asparagus on the side.

3. Flavorful Mashed Sweet Potatoes

For a creamy but dairy-free side dish, try this version of mashed potatoes from the Arthritis National Research Foundation. This vegan recipe is made with sweet potatoes — a nutrient-dense type of carbohydrate (carb) that’s packed with fiber, antioxidants, and vitamins. These mashed sweet potatoes also include anti-inflammatory ingredients like garlic and rosemary, making them a smart choice for people with HS.

Garlic and Herb Mashed Sweet Potatoes

Servings: 4 to 6 | 20 min

Ingredients

Pinch of sea salt plus more to taste
3 large sweet potatoes, peeled and cubed
¼ cup unsweetened coconut milk
2 tablespoons coconut or olive oil
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh parsley, plus extra for garnish (optional)

Instructions

Add salt and sweet potatoes to a large pot of water and bring to a boil. Reduce the heat to a simmer and cook for 12 to 15 minutes, until the potatoes are tender.
Drain the potatoes and place back in the pot. Add the coconut milk, oil, and garlic. Using a potato masher or an immersion blender, combine until smooth.
Stir in the parsley, rosemary, and salt to taste.
Serve warm, garnished with parsley, if desired.

4. Nutrient-Packed Chickpea Snack

Want a healthy, dairy-free snack that’s also anti-inflammatory? HS Connect suggests these savory roasted chickpeas from Spoon University. Chickpeas — also known as garbanzo beans — are a good source of both fiber and protein. Adding turmeric, black pepper, and paprika turns chickpeas into a nutrient-dense, anti-inflammatory between-meals treat.

Baked Turmeric Chickpeas

Servings: 4 | 50 min

Ingredients

1 can chickpeas, rinsed and drained
2 teaspoons grapeseed or olive oil
1 teaspoon turmeric
1 teaspoon salt
½ teaspoon paprika
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 400 F. Line a baking sheet with parchment paper or aluminum foil.
On the baking sheet, toss the chickpeas with the oil, turmeric, salt, paprika, and pepper. Feel free to adjust the seasonings to taste.
Bake for 20 minutes, then gently jiggle the pan so that the chickpeas cook evenly. Cook for another 20 minutes.
Set the pan aside to cool. Roasted chickpeas can be eaten immediately or covered and stored at room temperature.

5. Berry Chocolaty Smoothie

Craving something sweet? Check out CHOP’s chocolate-blueberry smoothie, a quick-and-easy dairy-free dessert or brunch option. Blueberries and dates are rich in antioxidants, which prevent inflammation. Tofu, a plant-based protein, adds more anti-inflammatory power. Choosing a plant-based milk keeps this smoothie dairy-free.

Chocolate Blueberry Smoothie

Servings: 2 | 5 min

Ingredients

1 cup frozen blueberries
1 cup dairy-free milk (like soy, almond, or coconut milk)
¼ cup silken tofu
¼ cup unsweetened cocoa powder
2 dates

Instructions

Place all the ingredients in a blender. Process until smooth.

Talk to Others Who Understand

On myHSteam, the social network for people with hidradenitis suppurativa and their loved ones, more than 46,000 members come together to ask questions, give advice, and share stories with others who understand life with HS.

Do you follow a dairy-free diet? What are your favorite dairy-free recipes to prepare? Share your tips in the comments below, or start a conversation by posting on your Activities page.

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