Going dairy free was one of the most difficult things for us to do. As a matter of fact, my husband actually felt threatened when I said we, the kids and I, were giving up animal products. Milk was easy to replace, sour cream was easy to replace, butter was a little more challenging, but…

There are just certain foods people don’t even try to replace, and cheese is one of them, especially something like a pourable, nacho cheese.

It’s supposed to be creamy, salty, a little smoky… and it has to actually work when you pour it over something. We searched high and low and tried ever dairy free cheese option out there, and none of them worked for us.

This one is good!  And, as you can see from the pics, I put this #@!$ on everything!

It’s simple, it takes just a few minutes, and you can adjust it depending on what you have on hand.

The base is something most people don’t think about using this way, but it adds protein, too.

This one is made of… Beans.

Why This Works

Instead of another cashew recipe or one with other heavy ingredients, this uses beans or a mix of beans and seeds to create that creamy texture with a little less fat and calories, AND beans add B vitamins, fiber, and minerals.

You still get something that feels like a comfort food, but it’s created differently.

It’s lighter, it’s easier to digest, and it actually has some substance to it instead of just flavor.

The nutritional yeast gives it that “cheesy” flavor, and the spices round it, out so it doesn’t feel like you’re missing anything.

Creamy Pourable Cheese

Serves 4

Ingredients

1 cup white beans (cannellini, navy, or chickpeas)  or 1 cup nuts/seeds (cashews, macadamia, or a mix)  or a combination of both

1 mini red or yellow bell pepper
2 tablespoons apple cider vinegar
¼ cup nutritional yeast
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin
⅛ teaspoon chipotle powder (optional)
½–¾ cup water

Instructions

1. Add everything to a blender and blend until completely smooth.
2. Start with less water and add more, until you get the consistency you want.
3. Taste and adjust if needed.

A Few Things That Help

If you want it thicker, use less water, and treat it more like a dip. Cheese dip? Yes, please!

If you want it pourable, add a little more liquid and blend longer. It thickens in the fridge, so I usually add a little apple cider vinegar the next day.

The flavor actually gets better after it sits for a bit, so don’t be surprised if it tastes even better later.

How I Use This

This is one of those things that goes on everything.

• Roasted vegetables
• Bowls
• Potatoes
• Tacos
• Wraps
• Even just as a dip with whatever you have

It’s simple enough to make during the week, which is usually when it matters most.

Why I Like This Version

There’s nothing complicated in it. There are no long list of ingredients you don’t recognize and no additives trying to recreate a texture.

This is just real food blended into a creamy sauce.

Keep it simple and just keep eating real food!

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