Dairy-Free Mucho Nachos
This tasty nacho recipe uses nondairy cheese and nondairy sour cream, but you won’t notice the difference between this version and one made with dairy-based ingredients — especially when you use traditional toppings, including jalapeños, guacamole, and salsa.
Soy cheese works best in this recipe because of its superior melting quality. Make sure to read ingredient labels, because some brands contain the milk protein casein.
Preparation time: 15 minutes
Cooking time: About 10 minutes
Yield: 6 heaping servings
One 22-ounce bag of tortilla chips
Two 15-ounce cans refried black or pinto beans
6 ounces cheddar-style nondairy cheese, grated
1 cup prepared salsa
1/2 cup sliced black olives
2 jalapeño peppers, sliced (optional)
2 cups chopped Romaine lettuce
1 large tomato, cored, seeded, and chopped
1/4 cup nondairy sour cream
1/2 cup prepared nondairy guacamole (optional)
Additional salsa as desired
Preheat the oven to 375 degrees. Spread the chips evenly on an oiled pizza pan or a baking sheet.
In a medium saucepan, warm the refried beans over medium heat, stirring to prevent sticking, about 5 minutes. Add tablespoons of water, as needed, to thin the beans to a creamy consistency.
Spoon the beans over the chips, and then sprinkle cheese evenly over the chips and beans. Spoon salsa evenly over the chips, beans, and cheese. Top with black olives and jalapeño peppers (if desired).
Place the pan into the oven and bake until cheese is melted and lightly browned, about 10 minutes.
Remove the nachos from the oven. Top with chopped lettuce, tomato, nondairy sour cream, and guacamole (if desired). Serve with extra salsa.
Add a layer of 8 ounces cooked, ground turkey or soy burger crumbles after the beans when assembling the nachos for added flavor, texture, and nutrition.
Per serving: Calories 769 (307 from Fat); Fat 34g (Saturated 3g); Cholesterol 0mg; Sodium 1,351mg; Carbohydrate 96g (Dietary Fiber 15g); Protein 24g.