No need to deny a craving for nachos while cleansing on the Clean Program. This healthy nacho recipe is quick to make, works as a filling lunch, and has a delicious bite that’s hard to resist. The cashew cheese gives you lots of protein (and is a great alternative to dairy cheese), but if you want more, try adding shredded chicken.
These nachos make a great healthy snack, especially if your family loves eating gluten and dairy-free snacks for movie nights or for watching the game on Sunday afternoons. No matter what the occasion, these healthy nachos are a guaranteed crowd pleaser.
Serves 2-8 (depending on serving size)
Healthy Nachos Ingredients:
3 brown rice tortillas (we like Food for Life or Siete)
¼ cup minced scallions
3/4 cup olives
1 red onion, peeled and diced (to equal 1/2 cup)
1 cup cashews
2 tablespoons nutritional yeast
1 garlic clove
1 teaspoon sea salt
⅛ teaspoon chipotle powder
juice of 1 lemon
½-3/4 cup water
Preheat the oven to 400.
Start by making the sauce.
Place the sauce ingredients into a high speed blender.
Puree on high until thick and creamy. Set aside.
Cut 3 large tortillas, each in half and then cut the halves into wedges, so you get 8 wedges out of 1 tortilla.
Lay them on a baking sheet and put them in the preheating oven until just warm and crisp. Check often to avoid burning.
Meanwhile chop the scallions if you haven’t done so, then chop the onion and olives.
Remove the baking sheet from the oven and spread all the ingredients evenly over the crisp tortillas, alternating sauce and veggies, however you like.
Place back in the oven and cook until the sauce begins to brown.
Remove and serve immediately.
Recipe: Frank Giglio
Photos: Jenny Nelson