• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Honest Spoonful logo
  • About
  • Recipes
  • AIP Resources
  • Simple as AIP
  • Beth Blends
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • AIP Resources
  • Simple as AIP
  • Beth Blends
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • AIP Resources
    • Simple as AIP
    • Beth Blends
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Diet

    AIP Nacho Cheese Sauce

    Jul 20, 2020 · 6 Comments

    July 20, 2020 by Beth 6 Comments

    300 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe
    au gratin dish of aip nacho cheese sauce

    If you’re looking for a cheesy sauce to dip your chips or drizzle over your favorite veggies, try this AIP Nacho ‘Cheese’ Sauce.

    au gratin dish of 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.

    dipping chip into AIP Nacho 'Cheese' Sauce

    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.

    steps to make AIP Nacho 'Cheese' Sauce

    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.

    steps 3. and 4 for making AIP Nacho 'Cheese' Sauce

    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)

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    au gratin dish of aip nacho cheese sauce
    Print Recipe
    5 from 1 vote

    AIP Nacho 'Cheese' Sauce

    This AIP Nacho ‘Cheese’ Sauce is the perfect dip for cassava chips or drizzled over sautéed broccoli or sweet potato fries. It’s a versatile AIP sauce recipe. This recipe is Paleo, Autoimmune Protocol and Whole30.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Course: Appetizer, Condiment
    Cuisine: Hispanic, Latin
    Servings: 1 cups
    Calories: 772kcal
    Author: Beth Chen

    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

    Serving: 1cup | Calories: 772kcal | Carbohydrates: 97g | Protein: 21g | Fat: 42g | Saturated Fat: 33g | Sodium: 1213mg | Potassium: 2693mg | Fiber: 18g | Sugar: 15g | Vitamin A: 48217IU | Vitamin C: 124mg | Calcium: 311mg | Iron: 11mg

    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.
    « AIP Instant Pot Strawberry Rhubarb Compote
    AIP Watermelon Gazpacho »

    Reader Interactions

    Comments

    1. Victoria says

      February 15, 2021 at 12:13 am

      5 stars
      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!

      Reply
      • Beth says

        February 15, 2021 at 8:11 pm

        Woohoo!! I'm so glad you husband was able to enjoy it as well.

        Reply
    2. Laura K says

      September 26, 2020 at 8:35 pm

      Your ingredients list 1 lime juiced - but the recipe doesn’t add it anywhere... should that be omitted?

      Reply
      • Beth says

        September 26, 2020 at 8:41 pm

        Good catch! Add it with the rest of the ingredients (right after salt). I updated the instructions. Thanks!

        Reply
    3. Kim says

      September 18, 2020 at 1:19 pm

      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.

      Reply
      • Beth says

        September 21, 2020 at 7:08 pm

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life.

    More about me →

    Seasonal

    • THREE NUT FREE PROTEIN BARS ON white plate
      Nut Free Protein Bars (Gluten and Dairy Free)
    • Paleo Carrot Cake with bag of Beth Blends on white counter
      Paleo Carrot Cake without Nuts
    • A simple recipe for an autoimmune protocol approved Mediterranean Salad. Romaine lettuce is the base for lots of onions, tomatoes, kalamata olives and homemade Mediterranean Salad Dressing. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
      AIP Mediterranean Salad
    • collage of food photos for AIP Diet Spring recipes post
      AIP Diet Spring Recipes

    Popular

    • mug of rose latte surrounded by roses
      Rose Latte
    • bowl of shanghai bok choy with garlic
      Garlic Shanghai Bok Choy
    • no bake strawberry pie with whipped cream surrounded by strawberries
      No Bake Strawberry Pie
    • toast with pate and caramelized onions and mushrooms
      Caramelized Onions and Mushrooms

    Featured In

    as featured in brand logos

    Footer

    ↑ back to top

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. To read our list of policies, click here.

    Copyright © 2022 The Honest Spoonful