Now I will post a Slow Cooker Saturdays recipe the 2nd and 4th Saturdays of the month. The 1st and 3rd Saturdays I will be posting, Menu Musings, A Menu Plan.
Looking for a great addition to your parties? I thought this would be a great dip to serve when having company, watching football, etc….(Go Seahawks on Sunday!) This is especially great if you need a dairy-free option.
I can’t believe how going dairy-free the last couple of months has helped me have more energy and less anxiety. It really is amazing. I have thought food is medicine for a long time now. What we put in our bodies affects how we feel, and now I am living it. It is amazing!
I am thankful for dairy substitutes that work surprisingly well. I can have food like Soft Serve Ice Cream, Alfredo sauce, Cheesecakes, Ranch Dressing, Pot Pie, Tetrazinni, with creamy substitutes like coconut milk, blended potatoes and bananas, along with soaked cashews. The one thing I miss though, is cheese.
I was going through my pinterest and checking out recipes to try (I actually do pin things that I really want to do or modify, as I am not typically a willy-nilly pinner). I found a recipe for dairy-free nacho “cheese” and was inspired by Tessa the Domestic Diva here to try it. I adapted it and put it in the crock-pot.
- 2 1/2 cups water
- 1/2 cup raw cashews (soaked at least 1/2 hour)
- 6 T nutritional yeast (I got mine at WinCo in the bulk foods section)
- 2 T whole wheat flour (could try any flour, but use Gluten-free if needed)
- 2 T corn starch (or try any starch)
- 2 T olive oil for dairy-free/V or butter if dairy isn't a concern
- 1 T rice vinegar, or lemon juice
- 2 t garlic powder
- 2 t onion powder
- 1 teaspoon Hungarian paprika
- 1 t sea salt
- Place all ingredients in a blender, and blend until smooth.
- Transfer the dairy-free "cheese" to the crock-pot.
- Cover, and cook on high for 30 minutes.
- Stir until nice and smooth, about 1 minute.
- Turn to low and serve when needed.
The Verdict: This is an amazing substitute for nacho cheese. I use this as a dip for my nachos, of course, and will store it cold in the fridge to reheat or use cold. I also put it on my bean burritos and anything with which cheese would go well.
My husband joked when I told him I was going to attempt to make cheese-free nacho “cheese” and stated and asked, “That should be easy! Is there even real cheese in nacho cheese?” Great question!
Have you tried…?
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