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Paleo & Vegan Cheese Dip

This Paleo & Vegan Cheese Dip is so delicious! It’s a wonderful dip for chips or spread for sandwiches. It’s also super easy – just blend all the ingredients together, chill, and serve. This Paleo “cheese,” unlike other versions, is completely nut-free!

Paleo & Vegan Cheese Dip

I am SO excited about this recipe! Since I started Paleo, I’ve wanted to make my own “cheese” from cashews, coconut milk, and nutritional yeast. I never got around to it . . . until a few weeks ago, when I whipped up a batch on a whim. I mixed it with some lentil pasta to make vegan & dairy-free mac n’ cheese! To my great surprise, this actually tasted like mac n’ cheese. The cheese itself, however, wasn’t quite right. I force-fed it to my family the next day, saying “Tell me how to make this better.” (They enjoyed it, don’t worry.) I made a new version as per their recommendations (less garlic, more nutritional yeast) and photographed it to post on here.

Paleo & Vegan Cheese Dip

As you can tell from the photos, I made a batch of tortilla chips to go with my Paleo & Vegan Cheese Dip. To make these, I sliced up two or three brown rice tortillas, tossed them with some olive oil and salt, and baked them at 350 degrees Fahrenheit until they were good and crispy (15-20 minutes, I think). You should eat this cheese dip with some tortilla chips. Trust me.

Paleo & Vegan Cheese Dip

You can also use this dip as a spread or condiment. It’s great on burgers! I also used it on a tortilla “pizza” along with some red sauce, chicken, spinach, avocado, and pepper. It was so. dang. good. Any way you eat this, it will be good. I can tell you that much!

Paleo & Vegan Cheese Dip

To answer the queries of a few of you, this tastes a lot like cheese. It doesn’t taste exactly like cheese, and it doesn’t melt like cheese, but it’s close. My sister described it as a “cheese product” like queso — but Paleo and vegan!

I don’t like cooking with large quantities of nuts because, frankly, I’d rather eat the nuts by themelves. Soo when I made this dip, I decided to make it cashew-less! Normal Paleo “cheese” uses cashews to mimic the creaminess of traditional cheese, but my version is nut-free and still tastes delicious!

Paleo & Vegan Cheese Dip

One last note on this Paleo & Vegan Cheese Dip – as it cools down, the coconut milk and coconut oil will make the dip thicken to a more spread-able consistency. I suggest chilling the dip before you serve it!

I could ramble about this cheese dip for hours because it’s my new favorite thing under the sun, but I’ll just leave the recipe to you instead. If you make this recipe, leave a comment here, and thank you! I hope you love this recipe!

Paleo & Vegan Cheese Dip

Print Recipe
Paleo & Vegan Cheese Dip
Paleo & Vegan Cheese Dip
Course Appetizer
Prep Time 20 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
Course Appetizer
Prep Time 20 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
Paleo & Vegan Cheese Dip
Instructions
  1. Set a small pot of salted water over high heat to boil. Wash, peel, and chop the carrots and potatoes. Once the water boils, add the carrots and potatoes and cook them until they are soft.
  2. Drain the carrots and potatoes. Add the carrots, potatoes, garlic powder, onion powder, coconut oil, coconut milk, nutritional yeast, and salt to a blender. Blend the mixture until it is smooth and creamy. Taste and adjust seasoning, if needed.
  3. For a thicker texture, chill the dip for at least 30 minutes. Top with chili flakes, extra nutritional yeast, and cilantro. Enjoy as a condiment or with tortilla chips!

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