One of the most popular recipes around here is my easy, AIP Dairy Free Cheese Sauce. It’s rich, creamy, packs an umami-punch of flavor and can be used to make everything from cheeseburgers and dip to nachos and taco salads. It’s a lifesaver when it comes to jazzing up simple roasted vegetables, too: we especially love to roast broccoli until it’s flecked with crispy bits, then drizzle it with cheese sauce. It’s a great way to upgrade your weeknight meals without much effort and although it tastes decadent, it’s made from simple, real ingredients. No weird flours, starches or emulsifiers here! Because food > flour.
Last week I kicked off my new blog post series showcasing my favorite AIP and allergy friendly seasoning blends and how to use them. The first post in this series showed you how to make my nightshade and seed spice free Taco Seasoning. My goal with this series is to have each seasoning blend post accompanied by a second weekly post where I show you an example of an easy recipe that uses the seasoning.
Since I was already talking taco seasoning, it made sense to whip up a quick batch of taco meat. And what with it being Cinco de Mayo, I figured I’d really go all out by using that taco meat in a fun, playful recipe for Ultimate Loaded Nachos. Because who doesn’t like nachos?
But then I ran into a snag. I wanted to drizzle my nachos with plenty of my Dairy Free Cheese Sauce for an over the top plate of goodness. I had my taco meat, I had my toppings, I even had a choice of sweet potato chips or plantain chips as a base ready to go. But what I didn’t have was all the ingredients for the cheese sauce. Because I was flat out of coconut milk.
I don’t exactly live in coconut milk country. Around these parts, it’s hard to find a coconut milk in stores that isn’t full of unnecessary crappery in there. So I figured, what the heck. Let’s see if I can make this stuff without it. Because (a) I’m not driving an hour each way to get to the store and (b) sometimes a girl really needs cheese sauce.
All it actually took was a little tweaking of ratios to whip up this coconut free version of my Dairy Free Cheese Sauce. Phew! I adapted my original recipe so that you still get a dreamy, silky cheese sauce, except this time it’s coconut free, because I increased the amount of fat and broth used. This helped to compensate for the loss of the liquid and fat that the coconut milk used to provide.
Somewhat ironically, even though this batch ends up being higher in carbs because of the increased amount of white sweet potato, overall the texture is a little thinner than my original recipe. I actually liked that as it made for the perfect texture as a topping for my nachos recipe. However, if you’re looking for a thicker, more gooey texture that is closer to my original, I suggest adding 1 cup / 240 ml of the chicken broth at first, blending and then adding additional liquid if you think it’s required.
This Dairy Free Cheese Sauce v2 will keep in the fridge for a week or so and actually freezes and thaws really well. I like to freeze about a cup or so at a time so that it’s easy to whip up taco salads, nachos or cheeseburgers whenever the mood strikes!
(Mr Meatified really didn’t enjoy his hand modeling gig. “Keep your hand still!”, I said. “THEY ARE BLOODY STILL!”, he replied. Yeah, not his favorite thing in the world, apparently!)
This post was included in the AIP Recipe Roundtable.
- BLEND: Add all the ingredients to a blender (my inexpensive Ninja does this just fine!) and blend until completely smooth, scraping down the sides a few times if necessary.
- WARM: Pour the sauce into a small saucepan and heat gently until warmed through before serving as a dip, on top of nachos, as a burger topper or more!
- STORE: Keeps in an airtight container in the fridge for about a week and freezes / thaws nicely. Just don't leave it in the freezer for months and forget about it!
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