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DAIRY FREE NACHO "CHEESE"

COOK TIME:

7 Minutes

SERVES:

12 Servings

TAGS:

VEGAN, PALEO, A.I.P

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 TBSP 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: Add the sauteed vegetables to a high-powered blender. Add the apple cider vinegar, water and tapioca starch.

3. Thicken the Sauce:  Add the blended queso back to the skillet and reheat over low-medium heat.
4.Plate and Serve: Drizzle the Sauce on top of some nachos or serve with homemade plantain chips and enjoy!

FREQUENTLY ASKED QUESTIONS
 

What ingredients can I substitute?
Though I am typically all for substitutions, I personally, would not recommend substituting any ingredients in this recipe, as the taste will vary tremendously.

STORAGE INSTRUCTIONS

Freezer Storage:
1. Cooling: Allow the nacho cheese to cool completely to room temperature before freezing.
2. Portioning: If possible, divide the cheese into smaller portions, this allows for faster and even more freezing as well as making it easier to thaw only the amount needed.
3. Airtight packaging: Place the cheese sauce in airtight freezer bags or containers. Remove as much air as possible to prevent freezer burn.
4. Labeling: Clearly label the packaging with the date of freezing and any reheating instructions.
5. Freeze: Store the stuffing in the freezer
6. Consume Within: For the best quality, consume within 1-2 months.

Refrigerator Storage:
1. Cooling: Allow the cheese to cool completely to room temperature before refrigerating. Do not leave it at room temperature for more than two hours to reduce the risk of bacterial growth.
2. Airtight Container: Place the portions of sauce in airtight containers.
4. Labeling: Clearly label the packaging wit the date of preparation to help you keep track of freshness.
5. Refrigerate: Store the sauce in the refrigerator at 40F (4C) or below.
6. Consume Within: For the best quality, consume within 3-4 days for optimal freshness and safety.

FULL RECIPE