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Easy to Prepare Chocolate Chip Recipe for the GAPS Diet

If you’re craving chocolate chip cookies, but not sure how to avoid the sugar in store-bought chocolate chips, look no further! This chocolate chip recipe is fast, easy, and sweetened with raw honey!

Chocolate Chip Recipe for the GAPS Diet | The Family That Heals Together

Even on the most restrictive of diets, you can find a way to “treatyoself;” at least where there’s a will, there’s a way… and I always have the will to create goodies. I’ve always wanted to create homemade chocolate chips, especially on the GAPS diet, so I can make a variety of treats that use chocolate chips chocolate chip cookies.

Because what is life if you can’t even create some version of classic chocolate chip cookies, regardless of whatever eating plan you may be on?

Enter my homemade chocolate chip recipe

It turns out creating a chocolate chip recipe was super simple, and required only a handful of ingredients. And now that I can make homemade chocolate chips, chocolate chip cookies are back on the menu, even on the GAPS diet!

Not only does this chocolate chip recipe work well for chocolate chip cookies, but I love throwing a handful into nut butter fat bombs, into a bowl of strawberries, or directly into my mouth. 😉

Although I kept is simple and just poured the melted chocolate into a puddle on a baking sheet, you can easily get molds to get more uniform chocolate chips if that’s important to you. However you choose to make them, they are so easy and take just a few minutes! Observe:

First, you’re going to gently melt your raw cacao butter over low heat. Then you’ll add honey, cocoa powder, and a little vanilla. You’ll want to use a stick blender to get a good emulsion because the honey tends to sink to the bottom. Alternatively, I think you could just keep whisking the mixture until it’s cooled.

*Note: if you’d like to make this chocolate chip recipe keto-friendly, you can sub 8-12 drops of stevia glyceriate in place of the honey.

Once the mixture is fully emulsified, you’ll simply pour it onto a baking sheet in a puddle. Pop it in the freezer and let it get hard. It will likely come out looking like this:

Chocolate Chip Recipe for the GAPS Diet | The Family That Heals Together

That’s perfectly fine because you’re going to cut it up into small chunks anyway:

Chocolate Chip Recipe for the GAPS Diet | The Family That Heals Together

If it’s important to you to have actual chocolate “chips,” this is a really cool chocolate chip mold, or you can use a silicone trivet like this to get evenly-shaped chips. Find the recipe below for exact measurements and detailed instructions.

Chocolate Chip Recipe for the GAPS Diet | The Family That Heals Together
Homemade chocolate chips in a jiffy, and with just a few healthy ingredients!

Chocolate Chip Recipe for the GAPS Diet | The Family That Heals Together
Print Recipe

Homemade Chocolate Chip Recipe for the GAPS Diet

Prep Time10 minutes
Total Time30 minutes
Servings: 1 cup chocolate chips
Author: Jaclyn

Ingredients

  • 1/2 cup raw cacao butter It will come in hard, broken chunks. Fill a 1/2 cup scoop with the hard chunks before melting.
  • 1/4 cup cacao or cocoa powder
  • 1-2 Tbsp raw honey to taste (less for more of a semi-sweet chocolate chip recipe) *see notes for keto sweetener option
  • 1/2 tsp vanilla extract

Instructions

  • Heat cacao butter over low heat in a small saucepan. Remove from heat when there are just a few small, solid pieces left and whisk until all melted and smooth.
  • Add remaining ingredients and whisk to combine.
  • Use a stick blender to finish combining ingredients and ensure they're well-emulsified.
  • Pour into molds or onto a flat sheet and place in freezer for 15-20 minutes, until firm.
  • If you're pouring onto a sheet, slice into chocolate chunks once firm, like this:

Notes

*If you'd like to make these chocolate chips keto-friendly, sub stevia glycerite like this for the honey. The melted chocolate will spread more, so put it in a smaller container to freeze to avoid having too thin chocolate chips. Use 8-12 drops and taste as you go.
I store these in an air-tight bowl in the refrigerator, just to be safe, though I think they'd hold up at room temperature fine.
Be sure to use these chocolate chips in my GAPS-friendly chocolate chip cookies found here!

Know someone who would love this chocolate chip recipe? Sharing is caring!
Use one of our sharing links below.

Chocolate Chip Recipe for the GAPS Diet | The Family That Heals Together

Keto Ice Cream – Easy to Prepare Recipe (Bulletproof Ice Cream)

If you haven’t yet tried fat bombs, you’re missing out on a simple treat that has huge health benefits. It’s only fitting that I created a keto ice cream recipe (aka bulletproof ice cream) to take fat bomb treats to the next level! Find that recipe below.

Keto Ice Cream Recipe (Bulletproof Ice Cream) | The Family That Heals Together

By the way, this post is sponsored by Perfect Supplements as they’ve recently launched a fantastic new product- Organic MCT Oil! I’m so excited to share about why I love their MCT oil and how I use it in this keto ice cream recipe.

To be honest, when I first heard about MCT oil, I was like “nuh uh.” I’m all about whole foods, and MCT oil is a component of coconut oil. Can’t you just eat whole food coconut oil and get the same benefits? The answer is no and I’ll tell you why.

Why MCT oil is really that special

MCT stands for medium chain triglycerides or medium chain fatty acids. It’s a type of fat usually derived from coconut oil, but it’s also found in palm oil, butter, and grassfed beef.

The reason separating these medium chain fats from the rest of the coconut oil makes for such a superior food is because it isolates the very best benefits of coconut oil. While coconut oil is a wonderful, inexpensive source of good fats, it’s largely made up of lauric acid (which is also a beneficial component, but simply doesn’t do for your body what true MCTs can do).

While there are lots of fatty acids in coconut oil, there are only a handful of MCTs:

  • Caproic acid (C6)
  • Caprylic Acid (C8)
  • Capric Acid (C10)
  • Lauric Acid (C12)

It’s actually debatable whether lauric acid is a true MCT, because it doesn’t behave in the body the way the other MCTs do. The other MCTs (caproic acid, caprylic acid, and capric acid) are rapidly absorbed in your body, having essentially bypassed the digestive tract and gone straight to the bloodstream.

Because MCTs are readily absorbed by the liver and go quickly into the bloodstream, they are able to be converted quickly into ketones, a desired source of energy for the brain. (This is why so many of us swear by “bulletproof” coffee first thing in the morning: it wakes up your brain, but if you’re looking for something a little sweeter or more kid-friendly, my bulletproof ice cream recipe will do the trick!)

If you’re familiar with the keto diet, you know it promotes tons of health benefits, including:

  • weight loss
  • better brain performance
  • recovery from autoimmune conditions
  • reduced pain
  • & so much more!

If you’re not familiar with a keto diet, it’s a way of eating that is mostly fat, with moderate protein and very little carbohydrate intake. When you eat plenty of good fats and limit carbs, your body begins using fat as a fuel source instead of sugars, and for many people, this means better body and brain performance. But you can still enjoy treats like this keto ice cream recipe!

Keto Ice Cream Recipe (Bulletproof Ice Cream) | The Family That Heals Together

Why Perfect Supplements’ MCT oil takes the cake

While many MCT oils on the market are made from lauric acid (which does not bypass the digestive tract or get converted quickly to ketones), Perfect MCT Oil is made only from c8 and c10 fatty acids (caprylic and capric). And while c6 (caproic acid) also converts to energy well, it can cause some stomach upset and may taste bad.

That’s why Perfect Supplements was picky when it came to creating an MCT oil: they wanted to offer something superior to what was available (otherwise why bother?). And the truth is, they delivered!

Perfect Supplements’ MCT oil:

  • is made from 100% organic sustainable coconuts
  • is USDA certified organic
  • contains 100% MCTs (C8 and C10)
  • is vegan, gluten-free, soy-free and non-GMO
  • is batch tested (one of my favorite things about Perfect Supplements and their commitment to safe, quality products!)
  • uses low heat processing; no chemical extraction
  • is more affordable than lesser-quality MCT products

Keto Ice Cream Recipe (Bulletproof Ice Cream) | The Family That Heals Together

As with every product I’ve tried from Perfect Supplements, Perfect MCT Oil delivers. Their commitment to quality and affordability can’t be beat, as they source the highest-quality ingredients while keeping their prices low, making true nutrition available for everyone.

And as if their prices aren’t already affordable, they offer multi-item discounts and free shipping for orders over $99. If you buy 3-5 Perfect Supplements brand products, you’ll save 25% on your order, and if you order 6 or more, you’ll save 30%! Trust me, that adds up to huge savings.

PLUS- the kind folks at Perfect Supplements have extended an offer exclusive to my readers to get an extra 10% off any order using the code FAMILYHEALS10, which can be combined with the multi-item discount.

Get Perfect MCT Oil here.

Now that you’ve already got the MCT oil in your basket, you’re probably wondering what other items to throw in to earn the multi-item discount. My suggestion is Perfect Desiccated Liver Capsules, Perfect Acai Revive, and Perfect Rhodiola Rosea (read about how much I love Perfect Rhodiola here!). You can see all of their quality supplements here.

On to the keto ice cream recipe!

Print Recipe
5 from 1 vote

Keto Ice Cream Recipe

Prep Time5 minutes
Total Time25 minutes
Course: Dessert
Servings: 4 servings
Author: Jaclyn

Ingredients

  • 1/2 cup ghee
  • 1/4 cup Perfect MCT Oil
  • 1/4 cup coconut oil
  • 1/4 cup full fat coconut milk
  • 2 eggs + 3 egg yolks
  • 5 Tbsp. sweetener of choice*
  • 1 tsp vanilla

Instructions

  • Blend all the ingredients together in a high-powered blender, making sure all the fat gets emulsified and is not clumpy.
  • Freeze in an ice cream maker, following manufacturers instructions.
  • Serve small portions, about 1/4 cup ea. This recipe should serve 4-6 people (it's enough for our family of six to each have a small treat).

Notes

*My preferred source of sweetener is raw honey. I'm able to stay in ketosis and still enjoy small amounts of raw honey, and in this recipe, you should only get a few grams of carbs in a serving using raw honey. However, if you prefer a more keto-friendly sweetener like erythritol, you may use that as well.
If your body is not used to high fat intake, you may consider taking digestive enzymes to help break down the fat in this ice cream.

Keto Ice Cream Recipe (Bulletproof Ice Cream) | The Family That Heals Together

Are you a fan of the keto diet? Be sure to share this keto ice cream recipe for keto friends who need a treat!

Easy to Cook Shrimp Gumbo Recipe for the GAPS Intro Diet (Stage One & Beyond)

While I make salmon in the oven and on the grill fairly often, I had never before put fish into a soup. You’ll find it, along with other seafood delights in this easy shrimp gumbo recipe, suitable from stage one of GAPS intro.

Shrimp Gumbo Recipe for the GAPS Intro Diet (Stage One & Beyond) | The Family That Heals Together

So much has happened with our family’s health over the course of the past year, and I really will tell you the whole story when I’m ready, but I’m not. For now, I will tell you, our family is healthier than we’ve been in a long time, in large part due to some bio-medical interventions we’ve undergone earlier this year, and, more recently, the GAPS intro diet.

There was a lot leading up to our decision to undertake the diet again, both positive and negative, but I’m thrilled to say we’re seeing huge gains in just a short while, both mentally and physically, and for now I’ll leave it at that.

After a week, we’re still pretty much sticking with stage one, though we’ve started introducing a bit of ghee. This time around, we’re taking it slow and steady for deeper, more thorough healing.

On stage one of the GAPS intro diet, you can basically have:

  • meat stock (not bone broth- read about the difference here.)
  • meat cooked in stock til tender
  • non-starchy and non-fibrous veggies cooked in stock
  • cultured dairy (which we’re skipping)
  • sauerkraut juice
  • fresh lemon juice
  • a little honey
  • herbal teas
  • that’s about it.

We’ve mostly eaten chicken soup, hamburger soup, boiled meats, stock-cooked veggies pureed into soup… you get the point. So, when my six-year-old kept begging for salmon (let’s be honest, I would kill for salmon with mango salsa right now!), I knew I needed to make it happen. The only problem was that I’ve never really experimented with seafood on the GAPS intro diet.

Today, that changed when I made this shrimp gumbo recipe, and my family was through the roof happy about it.

Shrimp Gumbo Recipe for the GAPS Intro Diet (Stage One & Beyond) | The Family That Heals Together

Full disclosure: I’m not a huge fan of seafood. I’m just not. So, while I like a good grilled salmon plank or some mahi mahi with a fruity salsa, this soup was not my favorite. I was the exception in my family, as my boys ran back into the kitchen with empty bowls, clamoring for seconds and proclaiming this shrimp gumbo “THE BEST SOUP I’VE EVER HAD!”

There’s nothing better than kids who will willingly eat gut-healing soup on GAPS intro. If you’ve done it before, you know how painstaking it can sometimes be to get children to eat the necessary nourishing, gut-healing foods.

Some notes about this shrimp gumbo recipe

I found raw, organic shrimp in the frozen section at my health food store. I had to peel them myself, which was no big deal. Just start at the top and work your way down to the tail. Those big, gray shrimp cook down into the cute, little pink shrimp we all love.

This soup can be upgraded big time as you progress through the diet, by sauteing the veggies in some ghee and adding some spices. See recipe notes for tips.

Shrimp Gumbo Recipe for the GAPS Intro Diet (Stage One & Beyond) | The Family That Heals Together
Print Recipe

Shrimp Gumbo Recipe for the GAPS Intro Diet

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6 Servings
Author: Jaclyn

Ingredients

  • 3 qts chicken or seafood stock
  • 1 lb raw peeled shrimp
  • 1 lb ground pork
  • 8-10 oz wild caught fish planks we use salmon
  • 10 oz cauliflower rice
  • 1 cup tomato puree
  • 1 large onion diced
  • 3 cloves garlic pressed
  • 3 tsp salt divided

Instructions

  • Bring chicken stock to a low boil over medium-high heat.
  • Meanwhile, combine pork with 1 tsp salt, mix well, and form one inch balls, dropping them into the stock as they're done.
  • Add shrimp and fish to stock, along with tomato puree, onion, pressed garlic, and 1-2 tsp salt (add more to taste later).
  • Turn heat to medium-low and simmer for 15 minutes.
  • Add cauliflower rice and simmer for 15 more minutes.
  • Remove from heat and use a large spoon or fork to break up the fish planks and disperse through the soup.
  • Allow to cool before serving.

Notes

Considerations for more advanced stages
As you progress through the stages, you can "upgrade" this shrimp gumbo recipe by first sauteing the onion and garlic in about 1/4 cup ghee before adding the remaining ingredients.
In addition, you can experiment with the following spices, as tolerated in later stages: fresh parsley (stage two), pepper, cayenne, and bay leaves.
Once you start adding fermented vegetables, kimchi is a perfect complement to this dish.

Shrimp Gumbo Recipe for the GAPS Intro Diet (Stage One & Beyond) | The Family That Heals Together

Salmon with Mango Salsa

Salmon is a favorite around our house, and I continue to try to come up with inventive ways to serve it. Recently, I’ve been making this salmon with mango salsa and our family has loved it so much, I knew I had to share it here!

One of the top questions I get asked by desperate mamas hoping to make healthier changes for their family is “How do I get my kids to eat healthy food?” My answer is simple: you make it for them.

And though it really is just as simple as that, the task of making healthy food for your kids isn’t quite so simple. First of all: what is even healthy?! And what if it’s a far cry from what your kids are eating right now?

Listen, I’ve been there. Don’t cover your head in shame as you take a mental inventory of the frozen chicken nuggets in your freezer and boxes of pasta in the pantry. Those were once staples in my kitchen, and rest assured my kids now eat food like this salmon with mango salsa. And they love it!

So how did I get from standard American diet to nourishing, paleo-style foods? I just went for it!

Salmon with Mango Salsa | Paleo + Keto + GAPS | The Family That Heals Together

My tips for going for it: how to make healthy food kids will eat

Here’s the honest truth: when I got married at 18, I couldn’t even make a box of mac n cheese without messing it up. I always overcooked the noodles. And try as I may, I bombed every cookie recipe I tried meticulously to follow.

Cooking did not come easy to me. So when I had kids, I looked for the easiest route to feed them too. Enter frozen and canned foods and processed jarred sausage-like meats. I gag a little now thinking of what I fed my precious babes in those early years.

When I knew I needed to make changes for our health, I was determined to learn how to cook, and to cook food my family would actually enjoy.

Here are the five things I did to overhaul our diet:

  1. I “healthified” our favorites, Jaclyn-style. If I hadn’t continued making the foods we loved, but in healthier ways, I don’t know if any of us could’ve made the transition. At first, it was making homemade breads, tortillas, and treats with whole wheat flour and less processed sugar, but eventually, I learned to make grain-free, paleo-style versions of our favorites like biscuits, tortillas, chicken nuggets, and even sugar cookies. This ensured that my children ate the healthy foods I put in front of them.
  2. I stopped buying junk. As moms and grocery getters, we have a lot of power over what our kids eat. If there isn’t junk food in the house, the KIDS CAN’T EAT IT! It’s a no-brainer.
  3. I made my kids try it. I generally do not force feed my kids, but early in those healthy eating days, I just started out by putting a scoop of veggies on my toddlers’ plates. They may have turned their noses up at first, but I required them to try at least one bite. Eventually, they began eating all their veggies and now they love most of them! (It helps that I’ve learned the most yummy ways to cook green vegetables- hello butter roasted everything!)
  4. I was persistent. When flops did happen (and they still do!), I kept trying my hand at new and yummy recipes. A few failed paleo recipes didn’t mean it wasn’t worth pursuing this new way of cooking, it simply meant I needed some really great cookbooks and a little determination.
  5. I got creative. Listen, when I first began cooking at a young newlywed, I didn’t even use salt and pepper. True story. Mr. Incredible still salts and peppers everything that comes out of my kitchen because I scarred him in those early days with tasteless, bland food. These days, I’m not afraid to get a little creative with flavors so that things stay interesting in the kitchen, and I encourage my kids to try new things and expand their palettes. That’s why I love this salmon with mango salsa so much- and so do my kids!

I really used to hate fish, but once I began getting creative, I realized that salmon held so many possibilities. Not only do I love a simple oven roasted salmon, but I adore adding fresh flavors like mango and spices with a Latin flare.

Salmon with Mango Salsa | Paleo + Keto + GAPS | The Family That Heals Together

Notes on this salmon with mango salsa

Combining salmon with the fresh flavors of mango salsa and spices like chili powder and cumin puts a unique spin on dinner! I kept this recipe mild because my kids and I don’t really like spicy foods, but you could easily add a diced jalapeno and some cayenne to turn up the heat. Find the recipe below.

Print Recipe

Salmon with Mango Salsa

Prep Time30 minutes
Cook Time40 minutes
Total Time5 hours 10 minutes
Servings: 4 Servings
Author: Jaclyn

Ingredients

  • 1.5 lbs fresh wild-caught salmon
  • 1 mango peeled and cut into 1" cubes (about 1.5 cups)
  • 1 onion peeled, quartered, and cut into 1/2" slices (about 1.5 cups)
  • 1 large avocado peeled and cut into 1" cubes
  • 1 pint cherry tomatoes cut in halves
  • 1 cup loosely packed fresh cilantro coarsely chopped, divided
  • 1/2 cup avocado oil
  • 1 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Optional: 1/4-1/2 tsp cayenne powder and 1 jalapeno diced

Instructions

  • Combine avocado oil, lime juice, cumin, chili powder, salt, and garlic powder in a large ziploc baggie. Mix around a bit, then add the salmon. Seal and place in refrigerator for 2-4 hours to marinate.
  • Preheat oven to 425, then place chopped mango, cherry tomatoes, onion, and 3/4 cup cilantro on a large baking sheet. Stir to combine, then leave a space in the middle of the pan.
  • Move salmon to the baking sheet, in the middle of the vegetables, then pour the remaining marinade over the vegetables.
  • Roast for 15 minutes, stir vegetables, then roast for 15 minutes longer. Turn oven to broil to finish the last 5-10 minutes and crisp up the vegetables. Keep a close eye on them and stir every few minutes.
  • Remove from oven and allow to cool before adding chopped avocado and remaining cilantro to the mango salsa. Serve salsa over salmon portions. (I find it much easier to cut salmon into portions once cooked vs. while it's still raw. You can also ask them to cut it into portions at the seafood counter before you bring it home. If it is pre-cut, you will want to remove the salmon before broiling the veggies at the end, or it will likely overcook it and cause the salmon to dry out.)

Notes

If you'd like to spice this recipe up, add cayenne powder to the marinade, and dice up a jalapeno or two and add to the vegetable mixture before roasting.

Salmon with Mango Salsa | Paleo + Keto + GAPS | The Family That Heals Together

 

Dairy Free Queso Dip Recipe – Amazingly Tasty

While I’m not afraid of some well-sourced cheese or raw milk (and have plenty of dairy-containing recipes on this site!), our family recently cut dairy products and this dairy free queso dip recipe is the result. We love it and think you will too!Dairy Free Queso Dip Recipe | The Family That Heals Together

We’re finally settled back in west Texas, and though south Texas has its own sense of flare, I couldn’t be happier to be back in the queso capital of the world (ok, I just made that up). The problematic thing is, I’ve recently been avoiding cheese. Ho hum, I know. Without cheese, what is life?

Dairy free ≠ death

I promise going dairy free is not equal to death.

Thankfully, dairy free cheese choices abound and I’ve had lots of fun experimenting (like with this dairy free queso dip recipe, but we’ll get to that soon). It turns out you can find all kinds of dairy-free lovelies at most health food stores these days: (imagine my best Bubba voice) dairy free cream cheese spread, dairy free yogurt, dairy free milks… you can make just about anything dairy free.

It’s true! Unfortunately, many store-bought options aren’t paleo-friendly, or even very healthy because they contain things like maltodextrin (a corn-based additive our family doesn’t tolerate well), soy, and other junk. I was even shocked to find an almond-based shredded cheese pack that contained… wait for it… casein! What?!

If you’ve been following along, you know that casein is the protein found in milk. And while our family has done ok on high-quality milk and other dairy products for years, we recently decided to take a break (ok, I recently decided the fam was going to take a break) for a number of reasons. While I plan for the dairy hiatus to be temporary, there are a few reasons to avoid dairy if you’re dealing with chronic health issues.

Dairy Free Queso Dip Recipe | The Family That Heals Together

Why you might want to go dairy free

While dairy does have some great health benefits, it can be problematic for some people. You may want to avoid dairy if you:

  • are battling any kind of fungal illness, including mold or candida. I recently learned that fungus can feed on casein, the protein in dairy, so until the fungal infection is resolved, one is best to avoid milk-based products. (Hint: eczema is a symptom of fungal infection and often clears up with removal of dairy from the diet.)
  • are suffering from chronic sinus problems, as dairy can promote mucus. (Many children can avoid getting tubes put in their ears by simply removing dairy from their diet.)
  • have asthma, again, because dairy can cause buildup of mucus in the lungs and exacerbate breathing problems.
  • suffer from sleep apnea, for the above reasons.
  • battle chronic illness that has not eased with other diet changes. This is what led our family to trial removing dairy for a time, and it seems to be helping with chronic migraines.
  • have a child with autism or related disorders. Read more below.

Dairy can make you feel high.

Particularly for children with autism this can be a problem, and I thought it worth mentioning before I get to the queso dip recipe.

You see, many of us have trouble digesting dairy, rather casein, the protein in dairy. For those of us with impaired digestion, like many children with autism, those proteins go undigested into the bloodstream, and are then converted to casomorphins. These casomorphins attach to the same brain receptors that heroin and other narcotics attach to.

Yup- the protein in dairy can essentially become morphine and go directly to the brain and effect mood, behavior, and emotions. It’s for this same reason that many children with autism demand cheese all day long- the cheese is turning into a drug and their bodies can’t get enough of it!

Dairy free queso dip to the rescue

If I’ve convinced you to take a walk on the dairy-free side, you’re going to appreciate this queso dip recipe! I’ve made it several times now and some of my family members don’t even know the difference. It definitely fills that melt-y, sauce-y, down south void when you’re wanting something warm, comforting, and worth sharing!

And while I fear that a cheese-free cheese dip feels wrong here in Texas, the truth is, I don’t wanna be right.

If the reaction I’ve gotten on Instagram is any indication, y’all feel the same! Case in point: while traveling, I stopped in to have lunch at my favorite restaurant in Austin, TX, where they serve up delicious paleo fare. Mr. Incredible and I were blown away by their cashew-based dairy free queso dip, and when I posted a pic, so many of you asked for the recipe!

While I can’t share exactly how that fantastic dip is made (’cause I don’t know), I did determine to create one of my own. Find the recipe below, then be sure to come back and let me know what you think.

Dairy Free Queso Dip Recipe | The Family That Heals Together

Notes on ingredients

If you’ve never used nutritional yeast (the ingredient that imparts that cheesy flavor), there are a few things you should know:

  • it’s important to find a non-fortified nutritional yeast. Many manufacturers add folic acid, a fake b vitamin which many of us can’t process. I’ve linked up to a clean one in the recipe below.
  • nutritional yeast is a good source of b vitamins even without fortification! That’s why it’s popular among vegans.
  • nutritional yeast has a distinct smell that might catch you off guard if you haven’t yet used it. Don’t be turned off, as the taste is delicious in things like this dairy free queso dip recipe. Just be careful not to breathe in the powder as you open the bag and scoop the yeast out.

Additionally, although dairy-free queso dip recipes are popular among vegans, clearly, with the added seasoned beef, this recipe is not vegan. However, this recipe could theoretically be made without the ground beef and still be delicious and also vegan.

Dairy Free Queso Dip Recipe | The Family That Heals Together
Print Recipe

Dairy Free Queso Dip Recipe

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Author: Jaclyn

Ingredients

  • 1 lb ground beef
  • 1.5 cups water
  • 1 cup cashew pieces
  • 1 cup canned chopped green chilies or pre-made salsa verde
  • 1/2 cup tomato sauce
  • 1/2 cup chopped onion
  • 1/4 cup nutritional yeast
  • 2 cloves garlic peeled
  • 1 tbsp beef tallow or other fat of choice
  • 1.5 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin

Instructions

  • In a large skillet, sauté chopped onion in tallow over med low heat.
  • Add ground beef and cook til browned, stirring and chopping meat as you go.
  • Add tomato sauce, salt, chili powder, garlic powder and cumin and stir well, continuing to cook.
  • Add green chilies or salsa verde and stir.
  • In a high powered blender, combine water, cashew pieces, nutritional yeast, and 2 cloves garlic and blend until creamy and smooth. Add to ground beef mixture and stir well.
  • Turn heat to low and simmer a few more minutes until desired thickness is reached.
  • Move to a serving dish (or small crock pot set to low), top with chopped cilantro and tomato, and serve with grain-free chips and pork rinds.Â