Nacho cheese gets a healthy makeover! And it’s dairy free! You’ve got to make this Dairy Free Nacho Cheese Dip to believe it! Paleo, Whole30, Vegan.
Dairy Free Nacho Cheese Dip Recipe
You guys! There are so many exciting things to talk about in this post! First, dairy free nacho cheese. Nacho cheese. That’s dairy free. Dairy Free Nacho Cheese!!!!!! You read that right.
Secondly, it actually, for real tastes like nacho cheese. I’m serious. I know what you’re thinking… There’s no way. It’s made with sweet potatoes for crying out loud. That’s a far cry from cheese.
But I am here to tell you that it really, truly tastes like nacho cheese. My very skeptical husband can’t get enough of this dairy free nacho cheese. He mowed down the dip. So I made more because I barely got a bite. And then he slathered it all over his homemade burrito bowl. I’m pretty sure I’ll be stocking up on sweet potatoes from now on.
And the third very exciting thing is that this recipe comes courtesy from the brand new, just released, Ditch the Wheat cookbook. And the author is letting me give you this amazing Dairy Free Nacho Cheese Dip recipe from her book! And this cookbook is FABULOUS may I add.
I am a sucker for good design and this cookbook is one of the best designed cookbooks I’ve seen. It’s absolutely stunning. Just look at that cover! And the inside gets even better. One of the things that sets this cookbook apart from other Paleo cookbooks is that there’s a lot of awesome how-to tutorials and also a fermentation chapter! You know how much I love fermenting allthethings so this chapter was a wonderful surprise. All of the recipes I’ve tried so far have been so good and easy!
So grab yourself a sweet potato and let’s make this super easy Dairy Free Nacho Cheese so you can experience this goodness for yourself! You’re going to love this!
Dairy Free Nacho Cheese Dip Recipe:
- 1 large sweet potato (3/4 to 1 pound), peeled and coarsely chopped
- ½ cup nutritional yeast (I use THIS)
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 1 teaspoon fine sea salt
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- Pinch of chili powder
- Crudités or chips of choice, for serving
- Place the chopped sweet potato in a 1½-quart pot and fill with enough water to cover.
- Cover and boil for 20 minutes, or until the sweet potato is fork-tender. Drain the water from the pot, leaving the sweet potato in the pot.
- Add the nutritional yeast, olive oil, onion powder, red pepper flakes, salt, paprika, cumin, and chili powder to the pot. Puree with a hand blender, or transfer the ingredients to a food processor and pulse until smooth.
- Transfer the dip to a bowl and serve immediately with your favorite veggies or chips.
1. Want to skip a few steps? Use 1 cup canned or boxed pumpkin puree instead of cooking the sweet potato!
2. I ran out of regular paprika when I made my 2nd batch so I used smoked paprika and it was delicious! I'll be making it with smoked paprika from now on.
3. You can find nutritional yeast in the health food aisle of your grocery store, most likely right near the baking supplies and spices. If you can't find it, HERE is the link to purchase it online.
4. This dip tastes even better after it's been in the fridge for a few hours or overnight!
Pin Paleo Nacho Cheese Dip HERE:
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