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These quick and easy grain free, dairy free paleo nachos don’t sacrifice anything – they’re loaded with chorizo, pico de gallo, avocados and the easiest nacho “cheese” sauce! Great as an appetizer or snack but works well for dinner too!
Cheese-less nachos?! How is that going to work?
Oh but trust me, these grain free and dairy free paleo nachos satisfy that cheesy nacho craving so much that there’s nothing to miss!
If you’re familiar with some of my cashew cheese sauce recipes, this won’t surprise you.
Cashews give the sauce it’s creamy texture while simple seasonings, lemon or lime juice, and nutritional yeast give it the perfect amount of flavor.
Add some savory chorizo and other classic toppings and you’re going to fall in love with these healthier nachos!
What You Need to Make These Paleo Nachos
Here’s everything you’ll need to prepare the nachos:
For the Nachos:
Grain free tortilla chips. I use Siete Foods lime chips.Ground Chorizo sausage. If you can’t find this, make the taco meat from my taco stuffed peppers instead. Pico de gallo (fresh salsa)Avocado,Jalapeño pepperfresh cilantrocashew cheese sauce (see below)
Cheese Sauce:
cashewslemon juice or lime juice avocado oil or light flavored olive oilnutritional yeasttaco seasoningonion powder and garlic powdersea salt1/2 cup warm water
How to Make These Easy Loaded Paleo Nachos
For the cheese sauce, add all ingredients to a high speed blender. I find a small one like a nutribullet or ninja works best for this due to the small portion. Using a larger blender will make it more difficult to get a creamy sauce.
Blend on high until smooth and creamy – this might take up to a minute or slightly longer based on your blender.
Set aside while you prepare the chorizo. Heat a skillet over medium high heat and add a drizzle of olive oil. Once hot, add the chorizo and cook until browned, breaking up lumps with a spatula or spoon.
Spread the chips out evenly on a platter or small baking sheet. Spoon the cooked chorizo (or ground beef) all over the chips, then the pico de gallo, avocado and jalapeños.
Drizzle the nacho cheese sauce all over and leave the remainder to serve on the side as a dip.
Tips for the Best Grain Free Nachos
Grain free chips can get soggier more quickly than chips made with corn.
To make sure your nachos don’t get soggy, it’s best to top them right before serving.
Also make sure to minimize excess water from the pico de gallo to keep your chips crunchy.
Once your nachos are topped, serve right away and enjoy!
I hope you love these grain free and dairy free nachos as much as my family does!
Grab your ingredients because it’s time for an EPIC appetizer, snack, or even dinner – let’s go!
Loaded Paleo Nachos {Grain Free, Dairy Free}
Quick Loaded Paleo Nachos {Grain Free, Dairy Free}
These quick and easy grain free, dairy free paleo nachos don’t sacrifice anything – they’re loaded with chorizo, pico de gallo, avocados and the easiest nacho “cheese” sauce! Great as an appetizer or snack but works well for dinner too! Prep Time: 15 minutesCook Time: 5 minutesCourse:Appetizer, Dinner, SnackCuisine:AmericanKeyword:cashews, chips, dairy free, grain free, nachos, paleoServings: 8 servings
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Ingredients
Nacho cheese sauce:
3/4cupcashewsno need to soak2tablespoonsfresh lemon juice or lime juice3tablespoonsavocado oil or light flavored olive oil2tablespoonsnutritional yeast1 1/2teaspoontaco seasoning1teaspoononion powder1teaspoongarlic powder3/4teaspoonssea salt1/2cupwarm water
Nachos:
5 oz baggrain free tortilla chipsI used Siete Foods Lime FlavorOlive oilfor frying chorizo1lbchorizo sausage*3/4cuppico de gallofresh salsa1avocadopeeled and diced1jalapeño pepper thinly sliced1/3cuploosely packed fresh cilantro leaves
Instructions
For the cheese sauce, add all ingredients to a high speed blender. I find a small one like a nutribullet or ninja works best for this due to the small portion. Using a larger blender will make it more difficult to get a creamy sauce.Blend on high until smooth and creamy – this might take up to a minute or slightly longer based on your blender.Set aside while you prepare the chorizo. Heat a skillet over medium high heat and add a drizzle of olive oil. Once hot, add the chorizo and cook until browned, breaking up lumps with a spatula or spoon.Spread the chips out evenly on a platter or small baking sheet. Spoon the browned chorizo (or ground beef) all over the chips, then the pico de gallo, avocado and jalapeños. Drizzle the nacho cheese sauce all over and leave the remainder to serve on the side as a dip.Garnish with cilantro and serve immediately. Enjoy!
Recipe Notes
*If you can’t find ground chorizo, you can make the taco meat mixture from my taco stuffed peppers.
Nutrition
Calories: 338kcalCarbohydrates: 24gProtein: 11gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 1282mgPotassium: 298mgFiber: 4gSugar: 3gVitamin A: 443IUVitamin C: 16mgCalcium: 49mgIron: 2mg
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Want More Paleo Friendly Appetizers and Snacks? Try One of These!
Buffalo Chicken Dip
Crispy Baked Buffalo Wings
Loaded Sweet Potato Fries
Spicy Buffalo Sweet Potato Skins
Spinach Artichoke Dip
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