Happy weekend to everyone,

Tomorrow night is the Oscars and I am sure some of you will be tuning in. We thought a good, tasty, healthy nacho recipe would be well suited! We frequently check out The Whole Life Nutrition Kitchen website that offers "healthy, wholesome, gluten free recipes!". We have made numerous recipes from their website and are really happy with the results.

Below is a recipe from the book Go Dairy Free, by Alisa Fleming. Ali from The Whole Life Nutrition Kitchen, mentions how important the roasted red bell peppers for the recipe. Follow the recipe exactly and enjoy!


Dairy-Free Nacho Cheese Sauce adapted from the book, Go Dairy Free, by Alisa Fleming
1/4 cup raw cashews
1 cup unsweetened non-dairy milk (cashew, soy, or hemp)
2 tablespoons grapeseed oil or olive oil
2 ounces roasted red bell peppers
2 tablespoons arrowroot powder
2 tablespoons nutritional yeast flakes
2 to 3 teaspoons fresh lemon juice
3/4 teaspoon Herbamare or sea salt
Optional Toppings:
sliced black olives
black beans
chopped cabbage
Place all ingredients into a blender fitted with a sharp blade or a Vita-Mix. Blend until super creamy. Pour into a small saucepan and whisk over medium heat until thickened, about 3 to 5 minutes. Remove from heat and let cool slightly before pouring using. The sauce will thicken as it cools. Pour over a plate of corn chips and top with your favorite toppings. Serve immediately. You could also stir into the sauce a can of diced green chiles if desired (the original recipe call for this).
**Note: To roast red bell peppers, place them into a baking dish or onto a cookie sheet. Roast in a preheated oven on "broil" until the skin is charred, about 8 to 10 minutes. Remove from oven and place into a bowl, cover with a plate, and let cool. Once cooled, the skin slides off easily and you can cut them in half and remove the seeds and stem. *One very small pepper is about 2 ounces, which is what is needed for this recipe.

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