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.
- 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.