DAIRY FREE & AIP COMPLIANT NACHO CHEESE
Updated: 5 days ago
Introduction
Get ready for game day with a crowd-pleasing dip that everyone will love: Dairy-Free AIP Compliant Nacho Cheese! Whether you’re cheering for your favorite team or hosting a cozy watch party, this delicious, creamy dip is the perfect addition to your snack table.
Crafted with wholesome ingredients that adhere to AIP and dairy-free guidelines, this nacho cheese offers a rich, cheesy flavor without any of the dairy. It’s easy to make and pairs perfectly with crispy veggie chips or fresh vegetables, making it a guilt-free treat that everyone can enjoy.
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.
Table of Contents
Ingredients for the AIP Compliant Nacho Cheese
Extra Virgin Olive Oil: A heart-healthy fat that adds richness and smoothness to the nacho cheese. Extra virgin olive oil is packed with antioxidants and has a deliciously fruity flavor that enhances the overall taste of the dip.
Yellow Onion: This onion provides a subtle sweetness and savory depth to the nacho cheese. When cooked, yellow onions caramelize beautifully, contributing a rich flavor that complements the other ingredients.
Garlic: Garlic adds a robust aroma and savory taste, giving the nacho cheese a wonderful depth of flavor. Known for its health benefits, garlic is a staple in many cuisines, bringing both zest and nutrition to the dish.
Carrot: Carrots offer natural sweetness and vibrant color to the nacho cheese. They also add a touch of earthiness, enhancing the overall flavor while contributing to the creamy texture when blended
Butternut Squash: This seasonal favorite is naturally sweet and creamy, making it a perfect base for dairy-free cheese. Butternut squash is rich in vitamins A and C, adding nutrition along with its delightful flavor and velvety texture.
Zucchini : Zucchini adds moisture and bulk to the nacho cheese without overpowering other flavors. It blends smoothly, contributing to the creamy consistency while being low in calories and packed with vitamins.
Sea Salt: Sea salt is essential for enhancing the natural flavors of the ingredients, providing a balanced taste to the nacho cheese. It helps to elevate the overall dish while keeping it savory and delicious.
Apple Cider Vinegar: This tangy ingredient adds brightness and acidity to the nacho cheese, helping to balance the sweetness of the carrots and butternut squash. Apple cider vinegar is also known for its potential health benefits, making it a flavorful addition.
Tapioca Starch: Tapioca starch acts as a thickening agent, giving the nacho cheese its creamy texture without dairy. When combined with water, it creates a smooth, pourable consistency that binds all the flavors together, making it the perfect dipping sauce.
Ingredient Substitutions
Extra Virgin Olive Oil: Substitute with avocado oil or coconut oil for a different flavor profile while keeping it AIP-compliant.
Yellow Onion: Use leek or green onions (green parts only) for a milder flavor, or omit entirely if sensitive to onion.
Garlic: Substitute with garlic-infused oil for a hint of garlic flavor without using actual garlic, or omit if following strict AIP guidelines.
Carrots: Replace with sweet potatoes or parsnips for a different sweetness and texture, keeping in mind the AIP restrictions.
Butternut Squash: Substitute with pumpkin or sweet potato for a similar creamy consistency and sweetness while remaining AIP-compliant.
Zucchini: Use yellow squash as an alternative, or replace with cauliflower for a lower-carb option that still blends well.
Sea Salt: Replace with Himalayan pink salt or kosher salt based on your preference, but adjust the quantity according to coarseness.
Apple Cider Vinegar: Substitute with lemon juice for acidity and brightness, or use coconut vinegar for a different flavor profile.
Tapioca Starch: Use arrowroot powder or cassava flour as a thickening agent if you don't have tapioca starch on hand. Adjust the quantity slightly based on the desired thickness.
How to Make the AIP Compliant Nacho Cheese Sauce
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
Can I use different vegetables in this recipe? Absolutely! Feel free to experiment with other AIP-compliant vegetables like sweet potatoes or cauliflower. Just ensure they blend smoothly to achieve the desired creamy texture.
How can I store leftovers? Store any leftover nacho cheese in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to restore the creamy consistency.
Is this nacho cheese suitable for freezing? Yes, you can freeze the nacho cheese! Transfer it to a freezer-safe container, leaving some room for expansion. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently before serving.
Can I adjust the spice level? Definitely! If you prefer a spicier nacho cheese, consider adding a pinch of cayenne pepper or chili powder (if tolerated) to the mixture. Adjust to your taste for the perfect heat level.
What can I serve with this nacho cheese? This nacho cheese pairs perfectly with AIP-compliant veggie chips, sliced vegetables (like carrots, cucumbers, or bell peppers), or even as a topping for baked potatoes or roasted veggies. Enjoy it as a dip or drizzle over your favorite dishes!
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.
3. Labeling: Clearly label the packaging with the date of preparation to help you keep track of freshness.
4. Refrigerate: Store the sauce in the refrigerator at 40F (4C) or below.
5. Consume Within: For the best quality, consume within 3-4 days for optimal freshness and safety.
Full Recipe:
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