Paleo Cheeze Sauce

If you are allergic or avoiding dairy THIS IS the recipe for you! I have tried many nut cheese that I made when I was experiencing with raw food and this is the best one I have come up with. There’s only a little bit of cashews but the rest is mainly vegetables.

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Paleo Cheeze Sauce
Serves: 4 cups
  • 2 yukon gold potatoes, peeled and cubed
  • 2 carrots, peeled and cubed
  • 1 tablespoon of butter or ghee or coconut oil
  • 1 cup onion, chopped
  • 2 garlic cloves, chopped finley
  • ½ cup cashews, soaked, rained and rinse
  • 1½ cup chicken stock (use vegetable stock to make it vegan)
  • Juice of one lime
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  1. Boil the potatoes and the carrots until fully cook when you can easily pass a butter knife through it. Drain and set aside.
  2. In a small pan, melt the fat and add the chopped onion and saute for 3-4 minutes over low to medium heat, then add the garlic for another 3-4 minutes.
  3. Transfer all the ingredients to a vita mix (or any other high speed blender like blendtec) and blend until it becomes a very creamy thick sauce. You might have to use a spatula to help mix it in. If it's too thick that it's not even moving just add a little bit of chicken or vegetable stock.
  4. Adjust the salt and pepper to taste and transfer to a glass container. It will keep for 10 days in the refrigerator.
  5. It's great with tortilla chips, on top of eggs or just to use has a dip with crudités.


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