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    Home » Recipes » Entrees

    Dairy Free SpaghettiO's

    Published: Jun 5, 2013 by Lyndsay Homme Modified: Apr 24, 2023
    This post may contain affiliate links. 23 Comments

    Jump to Recipe Print Recipe

    Just 8 ingredients and a half hour of cooking time, and you'll be enjoying a nice big bowl of homemade Dairy Free SpaghettiO's, minus the milk.

    I LOVED SpaghettiO's when I was a kid. Even as an adult, I often walk by them in the grocery aisle and contemplate tossing a can or two in my cart. Then I read the label. Not only do those yummy little O's contain milk that my toddler can't eat, but there are also a few ingredients that I can't even identify. No thanks.

    Dairy Free SpaghettieOs

    This is a quick recipe that little ones love, and it takes only minutes to prepare. I serve this with a generous side of salad or steamed vegetables, and leftovers will keep for a few days if stored covered in the refrigerator. It's a great make ahead option for school lunches, just heat some up in the morning and pack in your favorite insulated container (I love this one).

    If you'd like to make these using gluten free pasta, you can look for a wheat free ring pasta or ditalini at your local market. Amazon also has this corn based ring pasta that works great in this recipe.

    You may also like my Easy Pasta with Sausage or Linguine with Spinach Lemon Pesto

    Dairy Free SpaghettieOs

    Dairy Free Spaghettio's

    SpaghettiO's are a kid classic, but are off limits for kids on a dairy free diet. This recipe is easy to make, dairy free, and will be a new family favorite!
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Total Time 12 minutes mins
    Servings 4

    Ingredients
     

    • 15 oz plain tomato sauce
    • 15 oz rice milk I've also used hemp and soy with success
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp paprika
    • ¼ tsp salt
    • 1 tbsp nutritional yeast
    • 7 oz ring shaped pasta
    • water as needed

    Instructions
     

    • Stir all of your ingredients together in a medium saucepan, except for the pasta and water.
    • Bring the tomato mixture to a boil and stir in the pasta. Turn the heat down and cook the pasta as it simmers, stirring often to keep the pasta from sticking to the bottom of the pan.
    • Continue to cook and stir the mixture until the pasta is tender. The time will vary depending on the size and shape of the pasta but will likely be much longer than indicated on the pasta’s package. 
    • Add a splash of water at a time, as necessary, to keep the sauce from becoming too dry. I probably added about 1 cup of water by the time I was finished.
    •  Adjust seasoning to taste – including a bit of sugar, if you prefer your sauce on the sweeter side.

    Notes

    Nutritional yeast is not necessary in this recipe, but it helps replace the flavor of cheese. It’s also a nutritional powerhouse, so it’s a great addition to your diet.
     
    For a gluten-free option, use a small gluten-free pasta. If you can’t find one, try using a gluten-free spaghetti noodle and breaking it into small pieces before cooking.

    Nutrition

    Calories: 258kcalCarbohydrates: 45.2gProtein: 8.5gFat: 4.6gSaturated Fat: 0.2gSodium: 728mgFiber: 5.1gSugar: 5.4g
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Rebbecca says

      July 17, 2013 at 12:53 pm

      I made this for lunch today for myself and 2 1/2 year old. We loved it!!

      Reply
    2. Desilou says

      August 06, 2013 at 8:48 pm

      My kiddos and I love this recipe! Thank you so much for sharing 🙂

      Reply
    3. Kristin says

      August 13, 2013 at 4:22 pm

      I just found out about my daughters soy and milk allergy today and I immediately searched for dairy free spaghetti o's (her 2nd favorite food) and found your website! Thank you thank you thank you!!! Feeling like I can handle this dramatic shift in our family diet.

      Reply
    4. Blessed Little Family says

      October 21, 2013 at 10:05 pm

      This looks amazing!! I am always in search of new and safe dairy free and egg free recipes. I have a safe pasta I can use with this recipe. I will make this soon. 🙂

      Reply
    5. Jec says

      January 01, 2014 at 8:44 am

      This may seem strange but I can't find the ring shaped pasta! Any recs on where to find it? Thanks!

      Reply
      • milkfreemom says

        January 02, 2014 at 10:48 am

        There are some on Amazon: http://www.amazon.com/Anelletti-No-Tomasello-16oz-1lb/dp/B000LRKPRA

        I found mine at Wegman's. I've also seen them at Trader Joe's, and in the organic and international sections of my food markets. You can replace the rings with another kind of small pasta as well. Ditalini would be great for little ones, you just may need to adjust the amount you use.

        Reply
    6. Laurie says

      March 20, 2014 at 12:08 am

      My 23 year old daughter absolutely loves this recipe and takes it to work at least every other week. We can't find the little o's anywhere, so we use tiny little bows by Pastene. We call the recipe, "vegan spaghetti-bows." Thank you for sharing!

      Reply
    7. Michelle Gillet says

      July 30, 2014 at 3:01 pm

      Wanted to try this tonight but only have organic soy milk. Do you think this will work or will soy milk curdle!

      Reply
    8. Kari says

      August 17, 2014 at 4:17 pm

      I think this recipe just saved my existence. Thank you, thank you, thank you!!!!

      Reply
    9. Rachel says

      January 06, 2015 at 10:57 am

      I LOVED Spaghetti-O's when I was a kid.. and I haven't had them in years. I am definitely making this for lunch! Yum!

      Reply
    10. Tabi says

      January 24, 2015 at 7:50 am

      Does this can up well? If I'm going to make it, then I want to make it in a decent enough quantity that I am able to can it up and make it into a convenience food for my very independent young lady.

      Reply
    11. Julie says

      January 24, 2015 at 10:03 pm

      I almost started crying when I stumbled upon this recipe on pintrest. I was at the store and wanting Spaghetti O's and was so unhappy to see the dairy in them. I walked away so disappointed! I will be going to the store to get the items to make this. Thank you so much for sharing! I can hardly wait to try it.

      Reply
    12. Autumn says

      March 09, 2015 at 9:25 pm

      I just made these for dinner. I used unsweetened Almond milk and it worked fine. I also used ditalini noodles. My daughter with a milk allergy loved them. The flavor was a little off for me so I added a few spices and they were really good! Going to be making these more often!

      Reply
    13. Anastasia M Baird says

      January 16, 2016 at 4:21 pm

      I'm going to try and make this really soon for my 19 month old and myself. I don't have plain tomato sauce so will be trying this with Ragus mama's special garden sauce and brown rice pasta shells. I can't wait. I found this recipe on pinterest. I gave up on pinterest but happy I gave it another chance as I found this recipe and it looks amazing

      Reply
    14. Nikita says

      June 08, 2020 at 3:18 pm

      Just made this with canned coconut milk (it's what I had that wasn't sweetened). Even my husband ( can have dairy) liked it. 😁 I'm curious if any added meat to theirs.

      Reply
    15. Shauna says

      March 28, 2023 at 1:38 am

      5 stars
      Even though I'm in my thirties, there are still times I find myself craving spaghettio's. They are just so simple and yet so tasty. However, they are not vegan so when I stumbled upon this recipe, I decided to make it that night. It was pretty simple and I could not believe how good it ended up tasting! It's really similar to classic spaghettio's! I definitely recommend this recipe to anybody, whether you're feeding kids or yourself!

      Reply
      • Milk Free Mom says

        March 29, 2023 at 11:49 pm

        Thank you so much, Shauna! I'm so glad you liked the recipe.

        Reply

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    Lyndsay Homme

    Hi, I'm Lyndsay! I started sharing recipes when my son was diagnosed with a milk intolerance to help other moms like me.

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