Dairy-free and Paleo Nacho “Cheese”? Plus, 33 Paleo and Gluten-free sauces to amp up your healthy meals! Say wha’??? As a well known, Condiment Queen, I can’t wait to share the brand new eBook, Get Sauced with you!
I first met Kristen of Living Loving Paleo on Instagram. Her supportive and encouraging energy was contagious. It popped right out of at you through the phone screen. I am not even joking! I knew right away that she would be one of the kindest, warmest people that I’ve been lucky enough to know.
Soon after, she came down to Santa Cruz for a beach day with her equally as awesome husband. This is where I got to learn about Kristen’s amazing journey living with Chron’s disease and how she has managed it with a real food diet. You can read Kristen’s full story here.
And guess what?!? Kristen had of course brought some of her amazing sauces to share. Her ranch was out of this world! It blew the conventional ranch that I used to love dipping my fries into out of the water. 🙂
One of the biggest struggles people encounter when they make the switch to a Paleo or real-food lifestyle is that either their meals are boring or they are spending far too much time in the kitchen.
This is exactly where Kristen comes in to make our lives a whole lot easier! In her brand new eBook, Get Sauced, she shares Paleo and Gluten-free sauce recipes to make your simple meals insanely delicious!
You will find 33 innovative sauce recipes such as Spicy Smoky Barbeque Sauce, Teriyaki Sauce, Tzatziki and even Salted Caramel.
Download a copy of Get Sauced HERE!
Kristen was so kind to let me share her Paleo Nacho “Cheese” recipe here with you! I chose this recipe because it was my favorite thing to eat in junior and high school. Do you remember that fake cheese they used to sell in the cafeteria? So gross, but so good! Kristen has a healthy and much more delicious version of that for us!
Paleo Nacho “Cheese” from Get Sauced!
Makes about 2 cups of sauce. Egg-free and coconut-free.
1 cup whole, raw cashews
¾ cup water
1 tablespoon fresh lemon juice
¼ cup nutritional yeast (Get Sauced
1 teaspoon paprika (find organic paprika here)
½ teaspoon smoked paprika (find organic smoked paprika here)
½ teaspoon garlic powder (find organic garlic powder here)
½ teaspoon onion powder (find organic onion powder here)
1 ½ teaspoons sea salt
2 ounces diced green chiles, drained
- Place the cashews into a bowl and cover them with water. Let them soak for 4-6 hours.
- Drain and rinse the cashews and add them to your blender, along with all of the other ingredients, except for the diced chiles.
- Blend on high for 2-3 minutes, or until the nacho “cheese” is smooth and creamy. Add the green chiles to the blender and pulse a few times, just until combined.
- Store in a sealed container in the fridge for up to a week.
Tips & Tricks: I love this cheese sauce served warm along with plantain chips, topped on a taco salad or made into nachos. Simply heat it up over medium-low heat in a small saucepan on your stove!
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