I love cheese, but it doesn’t love me back! I can tolerate a little dairy once in a while, so I guess I’m lucky in that I’m not actually allergic to it, but I’m not a fan of the inflammation, achy joints, and weight gain it causes for me, so I try to avoid it as much as I can. But… cheese! What’s a Wisconsin girl to do?
Quite frankly some of the dairy free “cheeses” on the market either leave a lot to be desired in terms of taste or texture, or they use crappy ingredients like soy or canola oil!
I like simple, easy recipes, so when I found that blending up cashews with coconut milk can make a smooth creamy base for a lot of yummy things, I had to use it to create cheese sauce! In addition to cashews and coconut milk, is nutritional yeast and a bit of seasoning. That’s it! You can also add diced green chilis or diced tomatoes for a chunky queso. This dairy free queso is also low in carbs, making it keto friendly!
For a super smooth and creamy sauce, I do recommend a high-power blender like a Blendtec.
High Powered Blender like a, Vitamix, Nutri Ninja, or Blendtec*
*I have a Blendtec and it worked great for making this sauce super smooth. I love my Blendtec and highly recommend. I haven’t tried the Vitamix or Nutri Ninja, so I can’t comment on their performance.
1 c. Organic raw cashews**
1 can Full fat coconut milk (I used Thai Kitchen organic)
4 tbsp. Nutritional yeast
1-1/2 tsp. Salt
¼ tsp. Garlic powder
¼ tsp. Onion powder
Pinch Cayenne powder
Diced green chilis and /or diced tomatoes (optional)
Soak cashews for about 2 hours. You can get away with soaking for less time, but you will get a smoother sauce if the cashew are soaked
Drain the cashews and place in blender with rest of ingredients. Blend until very smooth and creamy (about 2 minutes). I use the smoothie button on my Blendtec.
Pour into a saucepan and warm over medium-low heat. Add diced green chilis and/or tomatoes if using.
Serve with tortilla chips or on your favorite Mexican dish. Makes about 2 cups of Queso.
Once chilled, the thickened sauce also makes a great “cheese” dip for crackers.
** Make sure your cashews are raw and unsalted, with no additional ingredients
Macros for one serving (1/4 c)
Net carbs: 5g
Dairy Free Queso
- 1 c. Organic raw cashews
- 1 can. Full fat coconut milk
- 4 tbsp. Nutritional yeast
- 1-1/2 tsp. Salt
- ¼ tsp. Garlic powder
- ¼ tsp. Onion powder
- ¼ –1/2 tsp. Chili powder
- Pinch Cayenne powder
- Diced green chilis and /or diced tomatoes optional
- Soak cashews for about 2 hours. You can get away with soaking for less time, but you will get a smoother sauce if the cashew are soaked
- Drain the cashews and place in blender with rest of ingredients. Blend until very smooth and creamy. I use the smoothie button on my Blendtec.
- Pour into a saucepan and warm over medium-low heat. Add diced green chilis and/or tomatoes if using.
- Serve with tortilla chips or on your favorite Mexican dish. Makes about 2 cups of Queso.
- Once chilled, the thickened sauce also makes a great “cheese” dip for crackers.
After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition
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