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Nacho cheese (dairy-free)

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Recipe: Dairy-free, Gluten-free

Optional: Add pasta and mix with nacho cheese sauce to make mac and cheese

Nacho cheese (dairy-free)
  • 1 cup of cashews (roasted or raw)
  • 1 teaspoon Yellow mustard
  • ½ cup cooked sweet potato
  • ½ cup of unsweetened almond milk or soy milk (you may need more)
  • 2 tablespoons of nutritional yeast
  • 1 teaspoon of garlic powder
  1. Preheat the oven to 400 F and place the sweet potato in the oven to cook for 45-50 minutes or until the potato can be pierced through with a fork.
  2. When there’s about 20 minutes left for the potato to cook, place the cashews in boiling water and cook for 15 minutes.
  3. Once the potato is finished cooking, carefully remove from the oven and set aside to cool down.
  4. Once the cashews are finishing cooking, rinse, drain, and place them in a high-speed blender.
  5. Cut half of the sweet potato and save it for later. Use the other half and place it in the blender along with the cooked cashews.
  6. Add the yellow mustard, nutritional yeast, garlic powder, and onion powder to your blender.
  7. Add your dairy-free milk (almond or soy milk, unsweetened).
  8. Blend mixture on medium-high until you achieve a smooth consistency