Disclosure: This post may contain affiliate links which means I receive a commission if you make a purchase through clicking my link. It has no cost to you. Please read my disclosure for more information.
This dairy-free nacho cheese dip is not only allergen-friendly for those allergic to dairy, but it’s also quite nutritionally dense! It’s great for a gathering (especially during football season) as well as a yummy snack that’s ready in a jiffy if choosing to freeze some of it!
About This Dairy-Free Nacho Cheese Dip
This dairy-free nacho cheese is made with carrots, cauliflower, tomatoes, and jalapeno along with a few other flavor enhancers. Getting it’s creaminess from cashews and blended cauliflower, it creates the same texture as cheese, while nutritional yeast helps provide that additional “cheesy-like” flavors.
If you are one of my readers with MCAS, sub the tomatoes with roasted red peppers, preferably with the skin and seeds removed. Use your best judgment with the franks red hot as it is only a small portion however can exacerbate anaphylaxis-symptoms if you are allergic to vinegar. Use smoked paprika and fresh jalapeno as desired if tolerable to help create “heat.”
Make This Cheese Dip Ahead Of The Game!
If you’re choosing to make this dish for a gathering, you’re able to make this ahead of time to defrost for the game, or truly any gathering. I’ve specifically frozen this in an attempt to stop eating it while being pleasantly surprised that it freezes quite well. Additionally it can be reheated to taste and feel exactly like it’s been made only moments ago.
Dairy-Free Nacho Cheese Dip
- 3 medium carrots 10 oz
- 2 rough cups of chopped cauliflower
- 1.5 cup cashews
- 1 tbsp + 2 tsp nutritional yeast
- 1/2 can fire roasted tomatoes w/ green chilies please sub with roasted red peppers if you have a MCAS allergy to tomatoes (see notes)
- 1 tsp salt
- 2-3 tbsp franks red hot sauce Please see notes if you have a vinegar allergy.
- Dash smoked paprika if desired
- 1/4 jalapeno Feel free to adjust quantity for your heat needs!
- 1/4-1/2 cup filtered water
- Water for boiling/steaming
- Tortilla chips, onions, cilantro, jalapeno (to serve)
- Soak your cashews overnight and drain the water from the nuts when ready to use. Rinse.
- Wash and cut your cauliflower as well as peeling and chopping your carrots into loose pieces.
- Add the carrots and cauliflower to a pot with enough water and bring it to a boil until softened.
- Drain the liquid or use 1/4 cup and add to your vitamix with your remaining ingredients. Blend it on low initially and build up until the mixture is fully combined.
- If you need to add more water add in small incriments until the mixture has a fondue-like texture.
- Pour into a serving bowl and serve with tortilla chips, chopped red onion, cilantro, and jalapeno if desired.
- If using for another day, be sure to freeze it once cooled in a sealed container. Reheat on low until smooth.
More Recipes To Enjoy
Did you try this recipe? Don’t forget to tag me on instagram if you make this recipe! That way you can share with your friends and I can better understand which recipes everyone is loving on the site! If you have a private Instagram account I may not see your tag. Feel free to DM me to let me know! I sincerely appreciate your support <3!
We love your shares! Find out the right way to share: Please click here to see our Photography & Recipe Sharing Policy.