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Prep time
10 minutes
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Cook time
10 minutes
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Serves
10
Author Notes
Not Yo Cheese is an easy-to-make, 3-ingredient recipe using dairy-free cheddar and cream cheese, a can of Rotel, and water. Simply put all the ingredients in a skillet, melt, and serve.
Use the Not Yo Cheese dip to build my favorite Not Yo Cheese Nachos. —FreeBelly
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Ingredients
- Cheese Dip
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7.5 ounces
Dairy-Free Shredded Cheddar (Daiya Preferred)
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7.5 ounces
Dairy-Free Cream Cheese (Violife Preferred)
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10 ounces
Diced Tomatoes & Green Chilies (Rotel Original Preferred)
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1/2 cup
Water
- Nachos
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12 ounces
Corn Tortilla Chips (Gluten-Free, Dairy-Free)
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16 ounces
Refried Beans (Gluten-Free, Dairy-Free, Vegan)
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1/2 cup
Diary-Free Shredded Cheese (Daiya Preferred)
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1/2 cup
Red Onion (Diced)
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1
Plum Tomato (Diced)
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1
Avocado (Diced)
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1
Jalepeno (Thinly sliced, Optional)
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1/4 cup
Cilantro (Chopped)
Directions
- Cheese Dip
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Set skillet or saute pan to medium heat.
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Add Dairy-Free Cheddar, dairy-free cream cheese, a can of Rotel with liquid, and 1/2 cup of water to the pan.
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Slowly combine ingredients as they melt together.
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Once the cheeses have melted and completely combined, remove the pan from heat.
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Transfer to your serving dish or airtight container.
- Nachos
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Preheat oven to 350 degrees. Line a large baking sheet or casserole dish with parchment paper.
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Arrange the corn chips on the sheet pan, evenly.
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Top with spoonfuls of refried beans, dispursing throughout the pan over the chips.
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Pour 2 cups of the cheese dip over the beans and chips. Next, sprinkle the shredded cheese on top.
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Bake for 6-8 minutes in preheated oven or until the shredded cheese has melted. Once melted, remove from the oven and place the baking sheet on a heat-resistant surface.
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Continue to build the nachos, evenly distributing the diced onions, tomatoes, avocado, sliced jalapenos, and cilantro.
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Serve immediately as-is and enjoy.
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