Is Ricos Restaurant Style White Queso Blanco Cheese Sauce, 15 oz Dairy Free?
Description
Ricos Restaurant Style White Queso Blanco Cheese Sauce 15 oz is a popular choice for cheese lovers. While some people may find the queso to be bland, it still remains a versatile and convenient product. With a 15 oz size, this cheese sauce is perfect for dipping, topping, or adding to various dishes. Whether you're hosting a party or looking for a quick snack, Ricos Restaurant Style White Queso Blanco Cheese Sauce 15 oz offers a creamy and delicious option.
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Description
Ricos Restaurant Style White Queso Blanco Cheese Sauce 15 oz is a popular choice for cheese lovers. While some people may find the queso to be bland, it still remains a versatile and convenient product. With a 15 oz size, this cheese sauce is perfect for dipping, topping, or adding to various dishes. Whether you're hosting a party or looking for a quick snack, Ricos Restaurant Style White Queso Blanco Cheese Sauce 15 oz offers a creamy and delicious option.
Ingredients
WATER, SKIM MILK, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR]), MODIFIED CORN STARCH, CANOLA AND/OR SOYBEAN AND/OR SUNFLOWER OIL, CONTAINS LESS THAN 2% OF SALT, SODIUM PHOSPHATE, SODIUM HEXAMETAPHOSPHATE, CELLULOSE GUM, MONO- AND DIGLYCERIDES, LACTIC ACID, NATURAL FLAVORS (CONTAINS MILK), CULTURED CREAM, BETA CAROTENE (COLOR).
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What is a Dairy Free diet?
A dairy-free diet eliminates all foods made from or containing milk and milk-derived ingredients, such as butter, cheese, yogurt, and cream. It's essential for people with lactose intolerance, milk allergies, or those who prefer plant-based alternatives. Common dairy substitutes include almond, soy, oat, and coconut-based milks and cheeses. While dairy is a major source of calcium and vitamin D, these nutrients can be replaced through fortified foods or supplements. Many people find going dairy-free helps reduce digestive issues, acne, or inflammation, but balance and proper nutrient intake remain key for long-term health.
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