If you’re looking for a cheesy sauce to dip your chips or drizzle over your favorite veggies, try this AIP Nacho ‘Cheese’ Sauce.
Are any cheeses Paleo? AIP?
My AIP Nacho Cheese Sauce isn’t actually cheese at all. Cheese or dairy in general isn’t allowed during the elimination phase of the protocol. However, it is allowed if Paleo. You can reintroduce ghee during phase one, butter during phase two and grassfed dairy during phase three reintroductions.
Can you have nutritional yeast on AIP diet?
Yes. This is what makes this ‘cheese’ taste like cheese. Just makes sure you get the non-fortified nutritional yeast.
How to make AIP Nacho Cheese Sauce
1. Add the squash to a large saucepan filled with water over high heat. Bring to a boil then reduce heat to medium ad let simmer for 15 minutes or until fork tender.
2. Drain water from pan then add the coconut milk, extra virgin olive oil, shallots, garlic, ginger, salt and lime juice.
3. Using an immersion blender blend the squash mixture until smooth. Add the tapioca starch one teaspoon at a time until the desired consistency.
4. Serve immediately with optional toppings, in my AIP Nacho 'Cheese' Fries or store in an airtight container for up to 3-5 days.
Tips for making the best AIP Nacho Sauce
- Reserve some of the cooking liquid of the butternut squash. If the ‘cheese’ gets too thick, you can always add a little of the liquid.
- I used an immersion blender, but a food processor would also work for this recipe.
- This is the immersion blender that I used.
- I don’t have a food processor but this one is on my wish list.
- Use in my AIP Nacho ‘Cheese’ Fries recipe.
- Lasts 3-5 days in a refrigerated airtight container.
- You can use this as a sauce or a dip. If you're using as a dip, then you can add chopped radishes, olives, cilantro, onions, etc.
If you like this AIP Nacho Cheese Sauce, then you’ll love these other AIP sauces.
- AIP Lemon Butter Dipping Sauce
- Nomato Sauce
- Nomato Bolognese
- Avocado Caesar Dressing (works really well as a dip or sauce in addition to a dressing)
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AIP Nacho 'Cheese' Sauce
Equipment
- Immersion Blender or food processor
Ingredients
- 1 pound Butternut Squash peeled and roughly chopped
- 1/2 cup Nutritional Yeast
- 3/4 cup Coconut Milk
- 1 teaspoon Extra Virgin Olive Oil
- 2 Shallots roughly chopped
- 4 Garlic cloves
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Salt
- 1 Lime juiced
- 6 teaspoons Tapioca Starch
Instructions
- Add the squash to a large saucepan filled with water over high heat. Bring to a boil then reduce heat to medium and let simmer for 15 minutes or until fork tender.
- Drain water from pan then add the nutritional yeast, coconut milk, extra virgin olive oil, shallots, garlic, ginger, salt and lime juice.
- Using an immersion blender blend the squash mixture until smooth. Add the tapioca starch one teaspoon at a time until the desired consistency.
- Serve immediately with optional toppings, in my AIP Nacho 'Cheese' Fries or store in an airtight container for up to 3-5 days.
Notes
- Reserve some of the cooking liquid of the butternut squash. If the ‘cheese’ gets too thick, you can always add a little of the liquid.
- I used an immersion blender, but a food processor would also work for this recipe.
- This is the immersion blender that I used.
- I don’t have a food processor but this one is on my wish list.
- Use an au gratin type casserole dish for this recipe like this one. However, a large ramekin would also work.
- Use in my AIP Nacho ‘Cheese’ Fries recipe.
- Lasts 3-5 days in a refrigerated airtight container.
- You can use this as a sauce or a dip. If you're using as a dip, then you can add chopped radishes, olives, cilantro, onions, etc.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Loved this cheese dip! All of the flavors really worked and I am so grateful it’s AIP. It’s a great consistency and my husband who doesn’t enjoy all of my dietary foods really enjoyed this!
Woohoo!! I'm so glad you husband was able to enjoy it as well.
Your ingredients list 1 lime juiced - but the recipe doesn’t add it anywhere... should that be omitted?
Good catch! Add it with the rest of the ingredients (right after salt). I updated the instructions. Thanks!
Hi. I would love to try this recipe but I unfortunately cannot eat butternut squash, pumpkin, acorn, etc. tithe only squashes I do well with are delicata, spaghetti, zucchini & yellow squash. Can you suggest a substitute? I’m sorry to be that person who asks for substitutes!
Thank you.
I mainly used squash because of the color. I think zucchini would turn it green which would taste fine but look gross. Yellow squash could work. Maybe spaghetti squash? Not sure about that one. Also not sure about delicata. It's hard to peel and doesn't have a lot of 'meat.' You could try using cauliflower or sweet potatoes. Please keep in mind, whatever you choose, the flavors will change somewhat. Let me know what you try. I'm curious to know your thoughts on the recipe with the substitute.