The time has come in the Malone’s household to give up dairy. We loved dairy but dairy did not love us. We suspected that dairy had been affecting us for a while but we were in a tad bit of denial. When we ate dairy we would notice we had increased joint pain, skin issues, bloating, and let us not even mention the calories in each bite. Everyone is different and might experience different symptoms or not at all. If you are not affected by dairy, I still encourage you to try this sauce.

As always I try to make every ingredient count when I cook. I am a big believer that every food is either helping your health or hurting your health.

The base of the sauce is the good ole potato. The potato gets a bad rap from the crap you put on it, not the potato itself. A medium-sized potato contains about 110 calories and is a good source of vitamin C, vitamin B6, and potassium. Potatoes also provide dietary fiber and are a great source of starch. We love starches in this household.

The second star of this sauce is the white bean. I am a HUGE bean lover. I am not sure a day goes by where I have not consumed at least 1 cup of some type of bean. This recipe uses white beans. White beans are a great source of plant-based protein and fiber. They are particularly high in folate, iron, and magnesium. Additionally, white beans contain significant amounts of thiamine, phosphorus, and potassium. If beans are not your thing you can substitute the beans for cashews. The reason I use white beans is because the cashews add a significant amount of calories to the sauce. Both ways are delightful :-)

The one rule about this recipe is you can not think this is going to taste like dairy nacho sauce lol. This is a non-dairy sauce that is amazing but it will have a different taste. The first time I made it I was like “eh” but over time and the more I stopped eating traditional cheese my tastebuds changed. Now I crave this stuff. Soooooo if you make it, give this new sauce a chance and I think your taste buds will agree with mine. Go wild with the seasonings. Add more, omit some, or add something you have in your pantry that you think will make this more kick ass. Mike likes Chipotle Tabasco so I always add this but you do you. Have fun in the kitchen friends, there is so much magic waiting to be created.

Dairy-Free Cheese Sauce

This is a great sauce to add to anything. We like it in our burritos, Mexican bowls, pasta dishes, over veggies, the list goes on and on.
Servings 4 cups


  • 3 cups cooked potato's peeled and cubed ( save the water )
  • 1/2 cup cooked white beans you can also use cashews
  • 2 tbsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1/2 cup diced carrot
  • 4 tbsp nutritional yeast I like to use the non-fortified
  • 1 1/2 tsp lemon juice
  • 3 cups water from the potatoes
  • 2 tsp Chipotle tabasco optional


  • Boil potatoes and carrots together in a large pot. You want the consistency to be soft. Save the water to add in later :-)
  • Next, add all ingredients to a high-speed blender. I made my sauce in the Thermomix but the process is the same
  • Pulse the ingredients a few times to mix everything well
  • Lastly add in your water one cup at a time. The consistency is a personal preference. The sauce will thicken up in the refrigerator.
  • Blend on high for 2-3 minutes. Once the sauce has cooled place it in a glass jar and store in the refrigerator for up to two weeks
Burrito with dairy-free cheese sauce and quinoa wrap