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Last Updated on August 2, 2024

My Dairy Free Bolognese has won over my Italian friends and family. It’s so delicious and full of flavor that you won’t even miss the dairy, I promise! Ready for some spaghetti? Try my delicious Dairy Free Bolognese Sauce that’s also Paleo and compliant with GAPS and SCD diets.

Dairy Free Bolognese

This meat-based sauce comes from the city of Bologna, a place in Northern Italy. It’s a meat sauce that’s usually cooked for a long time, which really melds the delicious flavors together perfectly.

It’s made typically with ground beef, tomato paste, and some other simple ingredients, including milk. You cook it slowly until it’s just right.

People love eating it with pasta because it’s super comforting and filling.

Now, you might be wondering if you can still make a killer Bolognese sauce without any dairy.

Absolutely, yes!

Even though dairy is often added to make the sauce richer and tastier, you can totally skip it and still end up with something amazing.

For my dairy-free version, I use cashew milk to get that creamy feel. It makes the sauce rich without needing dairy like milk or Parmesan cheese.

Why Does Bolognese Sauce Normally Have Dairy?

One of the key reasons dairy is included in Bolognese sauce is to add a creamy texture and depth of flavor that complements the ground meat, typically ground beef or a mix of meats like pork and beef.

The classic Bolognese sauce from Northern Italy includes milk or cream is a required ingredient.

When combined with the acidity of tomato paste and the savory taste of the meat, dairy helps to balance the flavors, creating a smoother sauce for any Bolognese recipe.

Cashew milk replaces the milk or cream in my recipe and makes a perfect substitute for the dairy—you won’t even miss it, I promise!

Why You’ll Love My Dairy Free Bolognese

Easy to Make: With clear instructions, this recipe is straightforward to prepare. You’ll use a large saute pan and a few basic kitchen tools, making cooking stress-free.
Perfect for Any Pasta: Whether you prefer zucchini noodles, spaghetti squash, or classic pasta, this delicious sauce pairs beautifully with any choice. Check out our AIP Pasta list if you want more options.
Dairy-Free Delight: By using cashew milk instead of traditional dairy products, this Bolognese sauce is perfect for those who are lactose intolerant or following a dairy-free diet.
Rich in Flavor: The combination of ground chuck, Italian sausage, and a rich tomato base, simmered with Chardonnay, creates a depth of flavor that’s hard to beat.
Freezes Well: If you have leftovers or like to meal prep, this sauce freezes beautifully.
Adaptable: Feel free to tweak the recipe to your liking. Swap ground chuck for ground turkey or add extra vegetables to suit your taste. This recipe is a fantastic base for experimentation.

Ingredients Needed to Make Dairy Free Bolognese

Extra Virgin Olive Oil: This is used to sauté the vegetables and meat, providing a rich flavor base. You can also use avocado oil as a substitute.
Onion, Carrots, Celery: These vegetables help create a flavorful foundation for the sauce. They’re often referred to as the holy trinity in cooking, offering sweetness and flavor.
Ground Chuck and Mild Italian Sausage: These meats are key for a hearty texture and taste. For a dairy-free version, ensure the sausage does not contain any dairy additives. Ground turkey or ground pork can also be used as alternatives.
Garlic: Garlic adds a punch of flavor, essential for any great sauce. Lay aside the granulated garlic, you’ll be using fresh garlic!
San Marzano Pureed Tomatoes: The backbone of the sauce, providing a rich tomato base. You can substitute with any high-quality tomato puree if San Marzano tomatoes are not available.
Chardonnay (Dry White Wine): Wine is used to deglaze the pan and add complexity to the sauce. Pinot Noir or Cabernet Sauvignon can also be used for different flavor profiles.
Salt and Pepper: These seasonings are crucial for enhancing all the flavors within the sauce.

How to Make Dairy Free Bolognese

Start Cooking the Vegetables: In a large saucepan over medium heat, add a couple of tablespoons of olive oil. Once hot, include chopped yellow onion, carrots, and celery. Stir with a wooden spoon until the vegetables begin to soften.
Add the Meat: To the same pan, add the ground chuck and sausage. Break the meat into large pieces using the wooden spoon. Cook until the meat is browned and cooked through.
Garlic Time: Take the pan off the heat and mix in minced garlic cloves. Let it cook for about 30 seconds by the residual heat, then return to the stove.
Pour in the Tomato: Stir in the tomato puree next. To make sure you use all the tomato puree, fill the empty can halfway with water, swirl it around, and add it to the pan along with the Chardonnay.
Let it Simmer: Reduce the heat to low. Place a lid slightly ajar on the pan, allowing some steam to escape, and let the sauce simmer for around an hour.
Creamy Addition: After simmering, pour in cashew milk and season with salt and black pepper to your liking. If the sauce needs thickening, continue to cook a bit longer without the lid.
Serve it Up: Once the sauce is ready, serve it over your choice of zucchini noodles or spaghetti squash for a gluten-free meal.

Recipe Tips

I like to use my Dutch oven, but a cast iron pot or any large heavy pot will do. Here are some tips if you are making this for the first time:

Use Another Plant-based Milk: To keep the sauce dairy-free, you can use another plant-based milk like almond milk in place of cashew milk. In my opinion, cashew milk is the creamiest, but other non-dairy milks can work too.
Simmer, Simmer, Simmer: Allow the sauce to simmer on low heat for a long cooking time. This helps in melding the flavors together and tenderizes the meat, making the sauce more flavorful.
Use High-Quality Tomatoes: Opt for San Marzano pureed tomatoes for their sweet flavor and less acidic nature. High-quality tomatoes can make a big difference in the taste of your sauce.
Stir with a Wooden Spoon: Use a wooden spoon to break up the meat and stir the sauce. This helps in scraping up the browned bits from the bottom of the pan, which are packed with flavor.
Incorporate Fresh Basil: Before serving, stir in some fresh basil for a burst of freshness. Basil pairs well with the tomato-based sauce and adds a pop of color.
Experiment with Vegetables: Don’t be afraid to add more vegetables to your bolognese. Carrots and celery are traditional, but bell peppers or mushrooms can add extra nutrition and flavor.

Ways to Serve Dairy Free Bolognese

Personally, I enjoy using zoodles spaghetti squash as my pasta when I make Bolgonese sauce. It soaks up all the flavors wonderfully! Here are some more gluten-free options:

Zucchini Noodles: Simply spiralize zucchini into noodles and top with the dairy-free bolognese sauce. T
Spaghetti Squash: Another great gluten-free option that mimics traditional pasta. Cut the squash in half, remove the seeds, roast until tender, then use a fork to scrape out the strands. Serve with your bolognese sauce for a delicious, gluten-free meal.
Lentil Pasta: High in protein and gluten-free, lentils make a great pasta. Its firm texture holds up well under the hearty bolognese sauce, making it a great option for dinner.
Stuffed Bell Peppers: For a low-carb, gluten-free alternative, hollow out bell peppers and fill them with the bolognese sauce. Bake until the peppers are tender for a delicious and colorful dish.
Eggplant Lasagna: Slice eggplant into thin sheets to use as lasagna noodles. Layer with the bolognese sauce for a gluten-free, dairy-free version of the classic lasagna.
Portobello Mushroom Caps: Grill or bake the caps and top with bolognese sauce for a low-carb, flavorful meal that’s easy to prepare.

How to Store Leftovers

Cool Quickly: Allow your dairy-free bolognese sauce to cool to room temperature quickly to maintain its freshness. Avoid leaving it out for more than 2 hours to prevent bacterial growth.
Airtight Container: Transfer the sauce into an airtight container. This helps to keep the sauce fresh and prevents it from absorbing flavors from other foods in your refrigerator.
Refrigerate: Place the airtight container in the refrigerator for 3-4 days.
Reheat Gently: When ready to eat, reheat the sauce gently on the stove over medium heat. Add a little water if the sauce has thickened too much during storage.

Freezing the Sauce

Cool: Ensure the sauce is completely cooled before freezing to maintain its texture and flavor.
Portion: If you have a large quantity, consider dividing the sauce into portions.
Airtight Freezer Containers or Bags: Use airtight freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. Dairy-free bolognese sauce can be frozen for up to 3 months.
Thawing: Thaw overnight in the refrigerator for best results. If you’re in a hurry, you can also thaw the sauce in a microwave or in a pot over low heat on the stove.