Category Archives: Sauce

Paleo Cauliflower Nacho Cheese

Paleo cauliflower nacho cheese only takes 5 minutes to make, and it’s nut free and dairy free so anyone can enjoy it! 

Paleo Vegan Cauliflower Nacho Cheese

Well, the June gloom of Southern California is officially over! It’s hot and sunny over here, and I absolutely love it. I made it to the beach this past weekend, enjoyed some sunbathing, went on long walks around the neighborhood, and made this cauliflower nacho cheese sauce. It was glorious.

It’s been a very, very long time since I had cheese, but that doesn’t mean I don’t get cravings for it. Because CHEESE, guys. It’s just wonderful. Most dairy substitutes are made with nuts, but my digestion isn’t great when I eat a ton of nuts at a time. So when I recently saw that many bloggers were using frozen cauliflower in smoothies to make it creamy, I thought it would be a great idea to make this nacho cheese sauce with it. And it really delivers on the velvety texture!

Paleo Vegan Cauliflower Nacho Cheese

Sure, you can dip just about anything in this cauliflower nacho cheese, but I highly recommend you enjoy it with Siete Foods Tortilla Chips. They are just so darn crispy and delicious, and I’ve become a serious addict (especially the lime flavor!). If you don’t want to use it as a dip, you can even use it as sauce or dressing. I put it over some roasted potatoes the other day, and ermagah, the combination was amazing!

If you can’t eat the real stuff like me, and you want some cheese in your life, you gotta make this recipe. It’s healthy, nutritious, and allergen-free!

Paleo Vegan Cauliflower Nacho Cheese

Paleo Cauliflower Nacho Cheese
 
Prep time
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Ingredients
  • 2 cups of frozen raw riced cauliflower
  • ¾ cup full-fat coconut milk
  • ¾ cup nutritional yeast
  • 2 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Optional: ½ tsp red pepper flakes
Instructions
  1. Place all ingredients in a high-powered blender.
  2. Blend until smooth and creamy.
  3. Use as dip, sauce, or dressing! This nacho cheese is great heated or chilled. Store in the refrigerator for up to 5 days.

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Cauliflower Nacho Cheese (Paleo, Vegan, Whole30)

Creamy Chimichurri Sauce (Paleo & Vegan)

This creamy chimichurri sauce takes minutes to make, and tastes amazing on everything!

Creamy Chimichurri Sauce Paleo Vegan

When people tell me that healthy eating is boring and has no variety, I ask, “Are you experimenting with differences sauces and spices?” The flavor of food can change dramatically depending on what seasoning or dressing you put on it, and you can make multiple dishes with the same base ingredients.

So recently, when I got a bit bored by the same marinade I put on my steak, I decided to switch it up a bit with this creamy chimichurri sauce, and dayuuum, it added SO MUCH flavor and I ended up putting the leftover sauce on everything for the next several days.

Creamy Chimichurri Sauce Paleo Vegan

Yup, these are all ingredients that go into this creamy chimichurri sauce. So simple and healthy, right? I love a good creamy sauce, and the addition of an avocado makes it a perfect texture, not too thick and not too thin. Which is why you can seriously use this sauce for anything!

Creamy Chimichurri Sauce Paleo Vegan

So far, I have used it as a dipping sauce for steak and veggies, a refreshing dressing on a salad, and even topped my gluten free smoked salmon toast with it for a burst of flavor. I just can’t get enough of it, and I highly recommend you try it out!

Creamy Chimichurri Sauce Paleo VeganCreamy Chimichurri Sauce Paleo Vegan

5.0 from 7 reviews
Creamy Chimichurri Sauce (Paleo & Vegan)
 
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Serves: About 1 cup
Ingredients
  • 1 cup fresh parsley, packed
  • ½ cup fresh cilantro, packed
  • ¼ cup apple cider vinegar, raw and unfiltered
  • 1 large avocado, peeled and seeded
  • 3 garlic cloves, smashed and peeled
  • ½ tsp sea salt
  • ¼ tsp ground black pepper (omit for AIP)
  • 1-2 tbsp extra virgin olive oil, if needed
Instructions
  1. Place all ingredients, except olive oil, in a high-powered blender.
  2. Blend until smooth.
  3. Add more olive oil if you want the sauce to be thinner.
  4. Enjoy as dressing, dip, or sauce over everything!

Creamy Chimichurri Sauce (Paleo, Vegan, Whole30)

Moroccan Meatballs with Creamy Dipping Sauce

Moroccan MeatballsHi friends! I feel like I’ve been traveling SO MUCH recently. Last weekend, C and I visited Denver and Boulder, and it was such an amazing trip. For someone who loves to hike and eat good food, they offered the best of both. I kept talking about how we would move to Boulder if it was warm all year round and if it was next to the beach. Looks like we’ll be staying in California, but nevertheless, I absolutely loved both cities. The mountains were so breathtakingly beautiful, and it was so easy for me to find gluten-free, dairy-free EVERYTHING!

As much as I enjoyed all the food and adventures, I’m so happy to be back to cuddle with my dogs and eat home-cooked meals. No matter how delicious and healthy restaurant foods are, my digestion and body work and feel so much better eating at home. And I actually thought about these meatballs while I was there!

Moroccan Meatballs

Moroccan Meatballs

Moroccan MeatballsIf you decide to make these Moroccan meatballs, it’s EXTREMELY important you make the sauce as well. I mean, the meatballs are yummy on their own, but the creamy dipping sauce seriously makes it STELLAR. I know I sound a bit dramatic (what else is new?), but I’m serious! I made extra of the sauce and ended up putting it on everything I ate until it ran out.

Also, these meatballs taste great grilled as well. I’ve cooked them both ways: on the grill and in the oven, and I think I actually like the grilled version better! Keep in mind that they may lose their round, circular shape if you do decide to grill them. If you don’t care about that like me, then this recipe is a good one enjoy at a barbecue! 

Moroccan Meatballs

Moroccan Meatballs

Moroccan Meatballs
Moroccan Meatballs with Creamy Dipping Sauce
 
Prep time
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Serves: about 12 meatballs
Ingredients
Dipping Sauce
  • ¼ cup paleo mayonnaise
  • 3 tbsp almond milk (or any dairy-free milk)
  • Zest and juice from ½ lemon
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • 2 tsp freshly chopped cilantro
  • 2 tsp freshly chopped parsley
  • Sea salt, to taste
Moroccan Meatballs
  • 1lb ground bison or beef
  • 1 egg
  • ¼ cup packed parsley leaves, chopped
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • ½ tsp ground coriander
  • ½ tsp chili powder
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly ground black pepper
Instructions
Dipping Sauce
  1. Mix all ingredients in a small bowl.
  2. Chill until ready to use.
Moroccan Meatballs
  1. Preheat oven to 400 degrees F.
  2. Mix together all ingredients in a large bowl, combining everything evenly with your hands. Careful not to overwork the meat.
  3. Form in to 1½ inch balls.
  4. Place the meatballs on a baking sheet, then bake for 20 minutes until golden and cooked through.
  5. Serve dipping sauce on the side, or drizzled on top of the meatballs.
Notes
You can also grill these meatballs. Preheat the grill to medium high, then grill for 10-15 minutes, while turning every 2-3 minutes until they are cooked through.

Paleo Moroccan Meatballs with Creamy Dipping Sauce