Easy peasy cheesy cheese dip
Orange yellow gooey cheese drip
Eat with crackers fruit or a chip
Easy peasy cheesy cheese dip
Dairy free and still a taste trip
Lovely stretchy dip t’is so rich
Serve at parties, take on roadtrips
Easy peasy cheesy cheese dip
See here for tasty paleo-AIP cracker recipe
The Cheesiest Cheese Dip That's Not Made of Cheese (paleo, AIP)
Prep time
Cook time
Total time
This is a fairly flexible, modifiable alt-cheese that can be customized to taste based on what you have on hand. The base is boiled cassava which gives it the stretchy texture, and everything else basically goes to seasoning/color to make it actually taste/look like real cheese. It will solidify in the fridge into more of a cutting cheese but can be melted or heated up again for dip.
Author: Julie Hunter
Recipe type: Paleo, Autoimmune Protocol (& Vegan) modifiable
Cuisine: Alternative Dairy-Free Cheeses
Serves: 4
Ingredients
- 2-3 cups boiled/cooked cassava/yucca (after blended, ~4-5 pieces)
- 2 tsp garlic powder
- 3-4 tb nutritional yeast
- 1.5-2 tsp sea salt
- 3 tb ghee (AIP re-intro), beef tallow, or coconut oil
- 1-2 tb lemon juice or apple cider vinegar (or mix of both; I like more acid but it makes the cheese more prone to separate so can reduce/omit)
- 1 tsp ground turmeric
- 1 tsp smoked paprika (non-AIP) or a couple strands of saffron (AIP, for red color)
- 1-2 tsps dried herbs (rosemary, thyme, etc.)
- 1 tb grassfed gelatin or agar agar (for V)
This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.
I don’t know what I did wrong, used acvinegar and it turned out like thick mashed potatoes even after reheating 🙁 not like the picture. Help please
Hi JoAnn, maybe try adding some more liquid (fat/oil or water, although water might make it harder to emulsify). It does take a good bit of mixing/blending to get the yucca to break down, but I would start with adding some more oil and maybe mixing on low heat over the stove so the yucca stays warm and see how you get on.