I’m going to go ahead and admit that – much to the annoyance of Mr Meatified, who in a former life was comprised of about 47% chocolate peanut butter cups – I don’t have much of a sweet tooth. At all. I am impervious to pastries, couldn’t care less about chocolate and am more likely to order two appetizers than bother with dessert out. In many ways, that means I’m lucky: I’ll never need to do any kind of sugar detox in my life. Now, before you all start pelting me with green-tipped bananas, I am clearly not perfect, never fear! I’ve never felt the need to slay a sugar dragon, but in my pre-Paleo life, I was definitely in need of some help. If a 28 day Dairy Detox had existed, one of my friends should have been shoving me to the front of the sign up line.
See, I spent years as a vegetarian, from my teens through to college, but I grew up with very little understanding of what was actually healthy. I totally believed in “healthy whole grains” and that cheese was a legit protein source. I was also broke. As a result, a scary proportion of my meals were comprised of pita bread, hummus and cheese. Maybe not all together, but still. Aside from the occasional stir fry, there was nary a vegetable in sight when it came to my tiny two-burner kitchen.
What’s that got to do with this recipe for a dairy free Cheese Sauce? Well, it means I’m a bit of a snob when it comes to anything that claims to be a “cheese” substitute. They’re usually something I steer clear of totally because they never taste like you hope they will. But this recipe is one of my game changers! This dairy free Cheese Sauce is thick, creamy and has a delicious savory flavor that makes it super versatile.
Our favorite ways to enjoy this dairy free Cheese Sauce lately have been as part of AIP taco salads using the nightshade free Taco Seasoning from Nourish and as a topper for loaded baked sweet potatoes. We’ve even made allergy friendly “cheeseburgers” by using this sauce as a burger topping. But the possibilities are endless! You can use this as a queso-type dip, as a topping for roasted vegetables or as a rich and delicious sauce to pair with your favorite vegetable noodles.
This Dairy Free Cheese Sauce will keep in the fridge for a week or so and actually freezes and thaws really well. I like to freeze about a 1/2 cup at a time so that it’s easy to whip up taco salads, nachos or cheeseburgers whenever the mood strikes!
PS: if you can’t have coconut products, check out the coconut free version of this recipe!
- 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. If your coconut milk is particularly cold, the sauce will at first appear to be full of little white lumps, due to the solidified coconut fat. Don't worry! Just keep blending: it will take a little longer with very cold coconut milk, but it will emulsify and become smooth after a minute or so. When this happens, I like to give my blender a break by scraping down the sides a few times, too.
- WARM: Pour the sauce into a small saucepan and heat gently until warmed through before serving as a dip, on top of taco salads, as a baked potato topper or more!
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