Paleo and AIP Queso (Top-8 Allergen Free!)

Paleo & AIP Queso (And top-8 allergen free!)

Ok, y’all! I took a vote on my Facebook, Twitter, and Instagram, whether to post a paleo (and AIP) queso recipe, or an AIP chocolate protein smoothie recipe. And though the vote was close, the queso won! I will post the smoothie recipe next week, so watch for it! :) (You can also sign up for my posts via email on the upper right-hand side of this page.)

Now, just to read you in: chips, salsa and queso were a major part of my pre-paleo life. We live in San Antonio, Texas, and we take queso pretty seriously around here. This recipe creates a creamy, cheesy, and quite delicious dip! It looks like queso, feels like queso, and tastes like queso. If you want to add a little nightshade-free kick, try chopping some raw white onions and cilantro and adding them in just before serving. Maybe some salted ground pork, as well? Yum!

For chips, you can use sweet potato chips (which compliment spiciness so nicely!), plantain chips. OR, like the picture on this post, make my AIP Tortillas, cut them in wedges, brush with oil and bake at 300 until crispy (I can’t remember exactly how long I baked them …sorry!). They are to-die-for when you need a crunchy chip!

Also, If you haven’t tried my nightshade-free salsa recipes, you must! The Spicy Green Sauce is a  cross between a cilantro green salsa and guacamole, and my Nightshade-Free Red Salsa is a great sub for tomato-based salsa!

(PS – If you don’t have a problem with nightshades, by all means add some diced tomatoes, green chilis or even some crumbled hot sausage to this queso! …man! Just typing that makes my nightshade-missing self a little jealous!)

Paleo & AIP Queso (And top-8 allergen free!)
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This "queso" recipe is a great and creamy replacement when you have a cheese craving! Use as a dip for plantain chips, tortilla chips, over veggies, etc! (Use my tortilla recipe, brush with oil and bake for chips!)
  • 4 cups cauliflower, cut into florets
  • 1/2 cup carrots, chopped
  • 1 cup broth
  • 3 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • 1/4 tsp onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon arrowroot flour (optional, for more cheesy "gooey-ness")
  1. Bring large pot of water to a boil. Add cauliflower and carrots, and boil 15 minutes, until very tender. Meanwhile, place remaining ingredients in blender.
  2. When vegetables are finished cooking, strain and add them to blender. Blend on high until liquefied. Reheat on stovetop before serving. Like regular queso, if it begins to dry out, you can add water or broth and whisk or re-blend.


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