This delicious creamy dairy-free nacho cheese sauce is just the ticket as a topping for nachos and other Mexican style dishes, or even as a dipping sauce for veggies!
My husband, Chris, had a hankering for nachos one day, but since we try to limit dairy he set out to make it without any sort of nacho sauce (gasp). That didn’t sound super appealing to me, so I did a little digging and found a dairy-free recipe with ingredients we already had in our kitchen.
Recipe Alterations & Notes
Here are a few ways I adjusted the recipe slightly and which specific products I used for some of the ingredients.
Oil – For the oil, I used Avocado oil which is a more heat-stable oil than olive oil and generally speaking is my oil of choice for cooking with heat. I used 2 Tbsp (instead of 1.5).
Flour – I used Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour to make this sauce gluten-free. I used 4 Tbsp.
Dairy-Free Milk – I used boxed organic coconut milk.
Nutritional Yeast – I use Bragg Nutritional Yeast.
It was super quick and easy to throw together and the perfect sauce to add to a traditional nacho plate, or even a corn-free nacho style dish (see the stuffed pepper photo below). The leftovers are great as a dipping sauce for veggies too!
You can find the FULL RECIPE HERE.
We hope you enjoy this delicious dairy-free nacho sauce as much as we do!
