I’ve partnered with Milton’s Craft Bakers to bring you this Dairy Free Queso Recipe that’s Paleo, Whole30, Keto friendly, AND Vegan! Thank you for allowing me to partner with the brands I love to continue to bring you free recipes and content!
My kiddos LOVE crackers. But we typically don’t have gluten in our home, and gluten free crackers can be kind of a drag… So it’s hard to pick out the best gluten free crackers! There are a lot of choices when you go to the store and it can get really overwhelming looking at all the options on the shelves. I want to make the choice easy for you by raving about Milton’s Craft Bakers Gluten Free Crackers because they’ve done it again by making the best gluten free crackers around!
Milton’s crackers are Certified Gluten Free and are Non-GMO Project Verified! They recently came out with a couple new flavors in the gluten free version, Olive Oil & Sea Salt and Fire Roasted Vegetables, so YUM!!! Being one of the first to try these crackers, I have got to tell you, they are so GOOD!
In honor of these delicious Milton’s crackers I thought it was time to make a Paleo, Whole30, Keto friendly, and Vegan Queso Recipe! Plus with summer right around the corner it’s perfect timing for this delicious snack combo. Am I right?!
You might be wondering… Queso Dip, isn’t that made with cheese??? How is it Paleo and Whole30 friendly then?
Cleary, yes, Queso Dip usually has cheese which isn’t Paleo friendly. This Queso Dip is made with cashews and pine nuts plus really yummy spices mixed in with coconut milk. The flavor is to die for and you won’t even notice that it’s not made with dairy, I promise!
Grab your ingredients, your Milton’s crackers and get ready to make some yummy Queso Dip just in time for that outdoor BBQ! Enjoy.Print
Dairy Free Queso Recipe (Paleo, Whole30, Keto, + Vegan)
2 T olive oil
1/2 onion, chopped
1 4 oz can green chilis
1 c pine nuts
1 c cashews, raw
1 tsp garlic powder
1 tsp paprika
1 can full fat coconut milk
1 tsp salt
Sliced jalapeños (optional) for serving
- Heat the olive oil in a sauce pan on medium high heat- I prefer my cast iron skillet. Add the onion and green chilis, and cook until the onions are translucent and starting to char, about 7 minutes.
- Add the pine nuts, cashews, garlic powder, and paprika. Cook another 5 minutes until the nuts are well toasted and seasoned.
- Add the coconut milk and salt and stir until combined.
- Add all of the ingredients from the pan to a high-powered blender. Blend on high until it is a smooth, queso consistency. Serve in a bowl with your favorite chips, crackers, and/ or veggies- I love Milton’s Crackers!
Optional- top with sliced jalapeños for added heat!