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!
Use as dip, sauce, or dressing! This nacho cheese is great heated or chilled. Store in the refrigerator for up to 5 days.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Living in the East Coast for most of my life, I still remember eating bagels almost every weekend with my favorite topping: a schmear of salmon cream cheese (properly called lox cream cheese). It was so delicious and satisfying, and I would savor every bite. While bagels and cream cheese would give me stomach pains these days, it doesn’t mean I can’t enjoy them in a non-gluten, non-dairy form! Just need to find a way to get creative in the kitchen, and that’s exactly what I did.
I love how creamy and thick this salmon cream cheese turned out. It’s just a bonus that it’s full of healthy Omega-3 fats and proteins, making it a perfect snack or breakfast item. If you’ve been following me on Instagram stories or Snapchat (whatggmaate), you know how much I love my breakfast toasts made on my Paleo yeast free bread. I have a feeling I’ll be enjoying this on my breakfast toast for the next week! If you love smoked salmon and cream cheese but your body doesn’t love dairy, this one’s for you. Enjoy it on your favorite gluten free bread, crackers, or vegetables!
Dairy is one of the food groups that are highly debated in the Paleo world. Those who are strict Paleo don’t touch it since our caveman ancestors didn’t eat it after their infancy, during which they consumed human milk. However, I don’t believe that this should be the baseline for whether we should eat something or not, as it could still be beneficial for our health.
The problem lies in that many people (more than half of the world’s population) cannot digest lactose or casein. Just like gluten, non-human dairy is relatively new to our evolutionary history, and many of us have not developed the enzymes to fully break it down in our bodies. This means that for some of us, like me (sad face), dairy can cause inflammation, weight gain, congestion, digestive issues, and even acne. The most common positive changes I hear from people who quit dairy for a while are weight loss and clearer skin.
If you have concerns about whether you are lactose or casein intolerant, I suggest you cut it out for 2 weeks, and then see if you notice any changes. You may be surprised to find out how much better you feel and what negative effects eating dairy has had on you. Contrary to popular belief, dairy is not the best source of calcium, if, that is, you can absorb it, and you can still get your daily dose from calcium-rich foods like seaweed, salmon, sardines, leafy greens, and bone broth.
However, if you can digest it fine, good quality, grass-fed dairy can be very healthy and are full of great saturated fats, proteins, and essential fatty acids. Fermented dairy like yogurt, kefir, and hard cheeses are especially great sources of good bacteria that promotes digestion in our guts and provides beneficial nutrients.
If you do decide to consume it, it is important to choose the right kind. Here are some tips to help you get the most benefits from the dairy you eat.
1. Quality matters. Cows fed on grains and confined in a tight space provide milk that is lower in omega-3 fatty acids, and higher in omega-6, which cause inflammation in our bodies. Not only that, these cows are usually fed antibiotics and growth hormones, which are also found in their milk and can have detrimental effects on our health if we drink it continuously. If you can, choose organic, grass-fed, and pasteur-raised dairy.
2. Go for the full fat. It’s only since World War II that people started drinking skim and low-fat milk. Americans only drank full fat milk and cream prior to that time, before childhood diabetes and rapid growth of obesity began. The problem with low-fat milk, or with any low-fat or fat free product for that matter, is that when you take out the fat, it tastes like crap. So in order to make it more palatable, sugar is added in. Also, the saturated fat in natural foods is what fills us up and satiates us. When this is missing, you are left craving more sugar and carbs.
3. Try raw if you can. In some states, raw milk is banned because of its health risks, such as salmonella, e.coli, and listeria. But did you know that produce and poultry are way higher in the number of foodborne illnesses that they cause each year? Raw dairy is actually on the bottom of the list if you look at the numbers. I first tried raw milk when I moved to California, because they are banned in New York. I was pleasantly surprised to learn that not only is it freakin’ delicious, it didn’t cause the usual digestive distress that happens when I drink pasteurized milk. Also, the health benefits of raw milk far exceed that of homogenized, pasteurized milk, and I encourage you try it if you get a chance.
4. Experiment with different animals. Through trial-and-error, I have learned that my body reacts the strongest to cow-dairy, unless raw as mentioned above. I can tolerate goat and sheep cheese much better, and have goat yogurt from time to time without negative effects. If you can’t handle one type of dairy, you might be able to digest dairy from another animal much better. Milk from different animals vary in fat compositions and protein levels, so it might be worth testing out what works best for your body if you are a dairy lover (specifically, cheese lover) like me.