Dairy Free Nacho cheese made with a potato, carrots, onions, cashew milk and savory seasonings! A unique & healthy alternative to regular nacho cheese!
Easy Nacho Cheese made with Potato
These nachos are delicious! Add on whatever toppings you’d like, black beans, avocado, salsa and you’ve got yourself a tasty snack to share. I made our nachos meatless simply because we try to have meat-free meals at least once a week. It started back when my husband was unemployed and we were trying to save money. Now I mainly do it for health reasons. Whatever your motivation is, do it! You’ll be shocked at how delicious food can taste even without meat.
What is so special about these Nachos?
In our house we call these nachos “wacky” because they are a little different. And by a little different I mean a lot different, ha! There is absolutely no dairy in the “cheese” sauce, it is packed with vegetables and… gasp!… THEY TASTE AMAZING. Honestly, people, it is somewhat shocking just how much these taste like the real thing. I used Silk Cashew Milk because of all the dairy-free milk alternatives I have tried, it is the creamiest. And trust me, these nachos taste creamy. Seriously, check out all the amazing recipes using Silk milk! Give these healthy nachos a try and see just how delicious they are!
Non-Dairy Nacho Cheese Sauce Ingredients
Potato: For one of the main ingredients in this sauce, you need 1 cup of diced yukon gold potato (1 medium-large potato yields about 1 cup).
Carrot: Add in 1/4 cup of diced carrot (1 small carrot), to give this sauce great flavor and the orange nacho cheese appearance.
Onion: You will need 1/4 cup of diced white onion to give this sauce amazing taste.
Non-dairy milk: To create the perfect sauce consistency, use 1 1/4 cup of Silk Cashew Milk, original flavor. Or you can use whatever non-dairy milk you prefer.
Salt: Adding in 1 teaspoon of salt will enhance all the flavors in this recipe well.
Garlic: Use 1/4 teaspoon of minced garlic to add wonderful flavor to this sauce.
Cayenne pepper: Add in just a small dash of cayenne pepper to give this nacho dip an amazing taste.
How to make Healthy Nachos
DAIRY FREE NACHO CHEESE RECIPE
Ingredients
- 1 cup diced yukon gold potato 1 medium-large potato yields 1 cup
- ¼ cup diced carrot 1 small carrot
- ¼ cup diced onion
- 1 ¼ cup Silk Cashew Milk original flavor
- 1 tsp salt
- ¼ tsp minced garlic
- dash of cayenne pepper
Instructions
- Dice the potato and carrots small. The smaller you dice them, the faster they cook and you really want them to be very soft before blending.
- Combine the diced potato, carrots, onion, 1 cup of the cashew milk, salt, garlic and pepper in a small saucepan. Bring to a boil over medium heat. Cover, reduce heat to simmer and cook an additional 20 minutes.
- After 20 minutes, transfer mixture to a blender. Add in remaining 1/4 cup Cashew milk. Blend on high for 90 seconds, until sauce is smooth and creamy.
- Let cool for 5 minutes. Mixture thickens as it cools.
- Ladle over tortilla chips and top with sliced olives, avocado, diced tomatoes, sliced jalapeños- whatever you’d like!
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HOW LONG WILL THIS NON-DAIRY CHEESE SAUCE LAST FOR?
This amazing “cheese” sauce will last in the refrigerator for 2-3 days, but I doubt there will ever be any left overs to save! It should be stored in an airtight container as well.
CAN YOU FREEZE THIS NON-DAIRY NACHO CHEESE?
Yes, you can freeze this nacho sauce in an airtight container for up to 6-8 weeks. When you are ready to serve it, first thaw the container on the countertop or using the defrost function on your microwave. Heat the nacho cheese slowly and whisk often until it is smooth.
Healthy Nachos with Non-Dairy Cheese is an incredibly delicious appetizer that you can feel great about serving up on game day. This non-dairy cheese is loaded with nutritious ingredients and is the perfect healthy nacho recipe that you have been looking for!
Shelby says
Do you know if it would work with coconut milk? I want to try these but don’t want to wait until I can go to the store! They look so yummy!
Jessica says
Hmmm… coconut milk is on the creamier side too. If you have Yukon Gold potatoes, I say go for it and let me know how it turns out! I’ve made it many times and it’s actually a pretty versatile recipe so I think you’ll be just fine!