• Dairy free cheese sauce

    Easy Dairy Free Queso

    Dairy free queso cheese dip

    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.

    Equipment

    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.

    Ingredients

    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

    Directions

    Soak cashews for about 2 hours.

    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)
    Calories: 155
    Fat=7g
    Protein: 5g
    Carbs: 7g 
    Fiber: 2g
    Net carbs: 5g

    Dairy free cheese sauce
    Dairy free cheese sauce
    Print

    Dairy Free Queso

    Cuisine American, Mexican
    Prep Time 2 hours 10 minutes
    Cook Time 5 minutes
    Servings 8
    Author Cindy

    Ingredients

    • 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

    Instructions

    • Soak cashews for about 2 hours.
    • 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.

    Notes

    Macros for one serving (1/4 c)
    Calories: 155
    Fat=7g
    Protein: 5g
    Carbs: 7g
    Fiber: 2g
    Net carbs: 5g

    Try my other dairy free recipes
    Broccoli “Cheese” Soup
    Poblano “Cream” Sauce
    Keto Potato Salad
    Keto Key Lime Pie Bars
    Keto Pumpkin Spice Latte Bars

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