dairy free cheese sauce

13 Jan, 2026

From Nicole at autoimmunewellness.com

Ingredients

• 2 tbsp avocado oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp turmeric
• ¼ tsp paprika (omit for AIP)
• ½ tsp sea salt
• 2 cups full fat coconut milk
• 2 tsp apple cider vinegar
• ¼ cup tapioca starch + 2 tablespoon water

Instructions

1. Heat oil over medium heat in a saucepan or skillet. Add garlic powder, onion powder, turmeric, and paprika and stir, allowing the spices to bloom.

2. Add sea salt, coconut milk, and apple cider vinegar. Bring to a boil, stirring as needed.

3. In a small bowl, mix together tapioca starch and water with a fork to make a slurry. Whisk until the tapioca starch completely dissolves and there are no clumps.

4. Once the coconut milk mixture reaches a rolling boil, begin whisking the mixture. Turn down the heat slightly. In batches, slowly pour in the slurry at the edges, avoiding the center of the pan.** Whisk quickly and continuously while you pour in the slurry, and continue whisking until the mixture begins to thicken.

5. As soon as the cheese sauce begins to thicken, remove it from the heat and set aside.

6. Serve anywhere you want a creamy cheese sauce or a melted cheese topping.

7. For browned melted cheese: Pour the sauce over casseroles, nachos, or other dish of choice and broil on high for 3-4 minutes, keeping a close eye so it doesn't burn.

Notes

• Add the slurry in batches, not all at once, and avoid the center of the pan where heat is highest to avoid curdling and clumping.

• Store in the fridge in an airtight container like a mason jar for up to 1 week.