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au gratin dish of aip nacho cheese sauce
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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
Cook Time20 minutes
Course: Appetizer, Condiment
Cuisine: Hispanic, Latin
Servings: 1 cups
Calories: 772kcal
Author: Beth Chen


  • Immersion Blender or food processor



  • 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.


  • 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.


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