Sort of. I know that’s not a definitive response, but it depends on your level of sensitivity and how well it’s been cooked. Yes, the milk solids are removed, but unless it’s been tested to be 100% casein-free, I’d be remiss to claim it as dairy-free. Invariably some microscopic milk proteins may remain. Now, in saying that, most people who are dairy-sensitive (to lactose and casein) find they don’t have any problems with ghee. But it’s something you’ll have to try for yourself. If you have dairy sensitivities, I’d recommend straining the ghee through a coffee filter (or two) which has a tighter weave, rather than using a nut milk bag or cheesecloth.