top of page
SUBSCRIBE TO GET WEEKLY RECIPES
Join our email list and get access to exclusive recipes weekly!
INTRODUCTION
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.
Being gluten-free and dairy free now for three years, I was determined to make the best dairy free Nacho Cheese for an upcoming party at a friend's house. With that, came this simple, coconut milk based cheese sauce that is just perfect for dipping, or on top of nachos.
INGREDIENTS
2 TBSPÂ extra virgin olive oil
1/2 large yellow onion, diced
3 cloves garlic
1/2 cup carrots, diced
1/2 cup butternut squash, diced
1 cup zucchini, peeled and cubed
1/2 tsp sea salt
1 tsp apple cider vinegar
2 tsp tapioca starch + 1 TBSP water
INGREDIENT SUBSTITUTIONS
Extra Virgin Olive Oil: This can be easily substituted with avocado oil
HOW TO MAKE THE DISH
1. Sautee the Vegetables: In a large skillet, heat the olive oil. Add the onions, cook until translucent. Add the rest of the vegetables, as well as the salt to the skillet. Cook the vegetables until soft.
2. Blend the Vegetables:Â Add the sauteed vegetables to a high-powered blender. Add the apple cider vinegar, water and tapioca starch.
3. Thicken the Sauce: Â Add the blended queso back to the skillet and reheat over low-medium heat.
