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Dairy+Nut Free Nacho Cheese
I did a 6-week mildly modified AIP Protocol to try and heal some things in my body earlier this year. That means, no grains, no dairy, no nuts and seeds, no nightshade veggies and spices. That’s where some of my most recent recipes were born out of. There are many delicious vegan cheese sauces out there to try if you’re eating nuts, but I was not. I was seeing some people use cauliflower as a sub ingredient and this is what I came up with. It’s so creamy, spicy, and cheesy! I hope you enjoy! It yields a large amount, so I like to freeze in portions of 1-2 cups, and thaw as needed. Win-win!
Ingredients
1-bag of frozen cauliflower
3-large peeled carrots
3-4 garlic cloves
avocado oil
1/2 cup nutritional yeast
1-tsp (or more to taste) sea salt
1-tsp onion powder
1/2 tsp cayenne
1-can coconut milk
2-small cans of green chiles
garnish options: pickled jalepenos, cilantro, rotel, tomatoes
DIRECTIONS
- Steam cauliflower and carrots until tender.
- Vitamix all ingredients except the green chiles, because I like the texture of adding them as a stir-in after blending.
- Taste and adjust seasonings to your liking! I will often bump up the salt, spices, and add a splash of pickled jalepeno juice to give it that distinct nacho flavor.
