“How do you live without cheese??”
That’s one of the most common question I get when I tell people I don’t eat dairy products.
Trust me, if you had told me 5 years ago that I would enjoy food (more than I ever have before!) WITHOUT Parmesan, cheddar, mozzarella, or any other kind of cheese, I would have kindly nodded my head and continued dousing any unsuspecting vegetables and pasta with mounds of Parmesan cheese.
Thank you very much.
One of the things that excites me MOST about cooking and preparing new recipes is finding ways to make healthy, dairy-free alternatives to foods I loved when I ate and drank things like milk, cream and cheese.
Today’s recipe is one of those special alternatives that I will be adding to my “go to” party snack list!
I think it’s safe to say that anyone who blogs regularly and spends a lot of time in the kitchen frequently looks to other people and other blogs for inspiration.
For me, one of those people is Megan, a fellow IIN graduate and health coach who writes the blog The Detoxinista.
I’ve made quite a few of her recipes in the past and always been pleased with the outcomes, so as a general rule, I trust her recipes.
That’s what I hope happens with my readers, too – that you will try the recipes I post, like (maybe love?!) them, and trust that future recipes I share will be delicious.
It saves you some time and guesswork 🙂
I had been eyeing up her recipe for dairy-free queso dip but hadn’t taken the time to make it.
Queso dip is one of those foods that most of us wouldn’t imagine could be healthy.
Not only is this version healthy, but it’s also delicious…and just in time for football season!
We served it with our favorite chips – Way Better Chips.
I have a feeling we will be making this a lot over the next few months as football season swings into gear!
- 1 cup raw cashews*, soaked for up to 4 hours and drained
- 1/4 cup water
- 1 teaspoon sea salt
- juice of half a lemon (about 1 1/2 tablespoons)
- 3 tablespoons nutritional yeast
- 1/8 teaspoon turmeric
- 14 oz. can diced tomatoes with green chiles (We used the Muir Glen Organic Diced Tomatoes, Fire Roasted with medium green chilies)
*Raw cashews have a very mild and neutral flavor that works well in this recipe. Try to avoid using roasted cashews, which have a stronger cashew flavor.
Please please PLEASE don’t let the “soak cashews” detail discourage you. I used to use it as a reason not to make certain recipes, but it’s SO easy. Seriously. Just put the cashews in a bowl, cover them with water, and go about your business. Come back in a few hours, and you’re good to go. You can even soak them overnight if that’s easier for you 🙂
Click here for the full recipe from The Detoxinista!