If you have been following along with my ramblings either on my blog or podcast, you know that I have a crazy obsession with fake cheese.  I mean, I like good, expensive cheese too, don’t get me wrong.  But there’s something about the gooey-ness, salty-ness, fake-ness of a cheese-type product that really speaks to me, haha!  I grew up eating Kraft Mac n’ Cheese 3-5 times a week (spiral only, please).  Then, I went on to college right at the same time that Easy Mac became an actual thing, so I could now have powdered cheese and noodles every single day with only the touch of a few microwave buttons.  In my later years of college, I worked at a Mexican restaurant where the queso (with the base ingredient being cheese straight out of a can) flowed very freely.  

Unfortunately (but, thank goodness) for me, I finally came to the realization that all dairy products, processed foods, and fake cheese DO NOT work for me and my autoimmune diseases, so my fake cheese obsession came to a screeching halt three years ago.  I gave it up cold turkey and for awhile had dreams of giant plates of drippy nachos. (I kid!)  I thought I would never taste that gooey, salty, cheesy goodness again.

But, I was wrong!  Thanks to my beautiful friend, Kristen Boehmer, of Living Loving Paleo, my obsession has reignited.  But this time, the fake cheese isn’t cheese at all.  And it isn’t fake at all.  In fact, it is made with real, whole, nutrient-dense ingredients that I know my body tolerates.  And…it is DELICIOUS!  

And I really expect nothing less of Kristen and her recipe.  She is an absolute genius in the kitchen and I know everything she creates will be superb.  She is also an IBD (Inflammatory Bowel Disease) warrior like myself and has an absolutely incredible journey from being really sick to getting truly healthy by using real food to heal her body.  Read her story here.  We also had the great pleasure of having Kristen on The Nourished Podcast where we got to girl chat with her.  Listen to the episode here. 

Kristen is so awesome in the kitchen, not only does she have hundreds of recipes on her website, but she also just released her very own cookbook, Get Sauced!  I know that she worked very hard on this project to create 33 super awesome, great tasting sauce recipes that are free of the foods that many of us do not tolerate such as dairy, gluten, soy, eggs, nuts, nightshades, and coconut.  All 33 recipes are gluten and dairy free, paleo friendly, and come with an absolutely stunning photo of each.  The book is beautiful and so is the soul behind the book!  

If you’re at all like me, you can very easily get into what I like to call a ‘real food rut’.  This book will get you out of your boring food rut and turn up the flavor using simple ingredients you probably already have in your pantry!

You can find out more and grab your copy of Get Sauced right here for only $7.99!  



It comes as a user-friendly, printable PDF or right to your Kindle. 

Kristen has graciously let me share this Nacho ‘Cheese’ recipe straight out of her book just in case I’m not the only one that has an obsession with the fake, canned, liquid gold of the past.  I’ll be making it again for the Superbowl this weekend, and I highly recommend you do the same! 

Nacho 'Cheese' from Get Sauced
Egg-Free: Yes Nut-Free: No Nightshade-Free: No Coconut-Free: Yes
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  1. 1 cup whole, raw cashews
  2. ¾ cup water
  3. 1 tablespoon fresh lemon juice
  4. ¼ cup nutritional yeast
  5. 1 teaspoon paprika
  6. ½ teaspoon smoked paprika
  7. ½ teaspoon garlic powder
  8. ½ teaspoon onion powder
  9. 1 ½ teaspoons sea salt
  10. 2 ounces diced green chiles, drained
  1. Place the cashews into a bowl and cover them with water. Let them soak for 4-6 hours.
  2. Drain and rinse the cashews and add them to your blender, along with all of the other ingredients, except for the diced chiles.
  3. Blend on high for 2-3 minutes, or until the nacho “cheese” is smooth and creamy. Add the green chiles to the blender and pulse a few times, just until combined.
  4. Store in a sealed container in the fridge for up to a week.
  1. I love this cheese sauce served warm along with plantain chips, topped on a taco salad or made into nachos. Simply heat it up over medium-low heat in a small saucepan on your stove!
Shawn Mynar | True Health . Real Happiness http://www.shawnmynar.com/

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