Dairy Free SpaghettiO’s

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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.


4.67 from 3 votes

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!
Servings 4
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins



  • 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.


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.
Calories: 258kcal
Course: Main Course
Cuisine: American


Calories: 258kcal | Carbohydrates: 45.2g | Protein: 8.5g | Fat: 4.6g | Saturated Fat: 0.2g | Sodium: 728mg | Fiber: 5.1g | Sugar: 5.4g
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You may also like my Easy Pasta with Sausage or Linguine with Spinach Lemon Pesto

Join the Conversation

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

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

  3. 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.

  4. 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. 🙂

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

    1. milkfreemom Author says:

      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.

  6. 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!

  7. Michelle Gillet says:

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

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

  9. Pingback: Food #272
  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. Anastasia M Baird says:

    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

  15. 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.

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