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Joanna BROWN

Rejoice Nutrition Wellness

The Best Paleo, Dairy-free Nacho Cheese

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If you are looking for a plant-based nacho cheese dip to align with your vegan, paleo, gluten-free, or dairy-free lifestyle than look no further because I got you covered! Now, I have many my fair share of plant-based cheeses that make claims that have not really lived up. Watering cheese-like bowls that when you dip your chip into it has no substance, but by using Cauliflower you get the rich and creamy consistency of a nacho dip with a healthier spin on it.

One Pan Roasted Cauliflower, Onions, Garlic, & Spices

Cauliflower gives the dip depth and substance, the carrots deliver vitamins, fiber, and the needed dose of orange to achieve that “cheese-like” color we want. Nutritional Yeast is loaded with Vitamin B’s and minerals while giving it that cheesy flavor we want. Feel free to spice this dip up by adding a jalapeno into the mix or an extra dash of chipotle chili powder. This recipe is fantastic on nachos, for your steamed broccoli, or even to top off your plant-based enchilada casserole. Yummy! There really is no limit to what you can do with this healthy “cheesy” sauce. Grab the recipe below and I would love to know how you enjoyed it, so leave me a comment below or post a pic on social media and tag @rejoicenutritionwellness.

The Best Paleo, Dairy-free Nacho Cheese

Plant-based Nacho Cheese! Devor this dip in any way you like and feel great thanks to its healthy ingredients. It is perfect for anyone looking for a healthier option, or who follows a plant-based, vegan, dairy-free, or paleo lifestyle.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings


  • 4 cups cauliflower, cut into bite size pieces
  • 2 tbsp avocado oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic
  • 1 small jalapeno peppers optional
  • 1 tbsp chipotle chilli pepper optional
  • pinch fine sea salt & pepper to taste
  • 3/4 cup cashews soaked 30min-1 hour in warm water
  • 1/2 cup nutritional yeast
  • 1 large carrots, grated
  • 1 tbsp lemon juice
  • 1/2 cup almond or cashew milk


  • Preheat oven to 400 degrees. Cover a baking sheet with parchment paper. Soak your cashews.
  • Toss the chopped cauliflower, onion, and jalapeno pepper in the avocado oil with spices in a bowl until coated. Spread evenly out over a the baking sheet and bake on the top rack for 25-30 minutes.
  • Once the cashews have soaked, strain and rinse them well. Add them and all the remaining ingredients into a high powered blender or food processor and process until well combined.
  • Once the cauliflower pan is done, let it cool for a few minutes till warm and safely add it all to the blender and process for 2-3 minutes until everything becomes a rich and creamy sauce.
  • Taste and if you want a little more spice or salt, add it now to suit your tastes and blend again. Pour into a bowl for dipping or over nachos and serve. Cooling it in the fridge also thickens it so you can make it a day ahead before servings too.


The sauce will keep well in the fridge for 3-5 days in a sealed container. 
It freezes well in a container or Ziploc bag for 1-3 months. 
Keyword nacho cheese recipe

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