Paleo cauliflower nacho cheese only takes 5 minutes to make, and it’s nut free and dairy free so anyone can enjoy it!
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!
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 Cauliflower Nacho Cheese
- 2 cups of frozen raw riced cauliflower
- 3/4 cup full-fat coconut milk
- 3/4 cup nutritional yeast
- 2 tbsp apple cider vinegar
- 1 tsp sea salt
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Optional: 1/2 tsp red pepper flakes
- Place all ingredients in a high-powered blender.
- Blend until smooth and creamy.
- 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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