Fully Loaded Dairy-Free Nachos

Fully Loaded Dairy-Free Nachos

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 Large servings

Calories per serving: 338

Fat per serving: 18 g

Fully Loaded Dairy-Free Nachos

Nachos are one of those guilty-pleasure foods I really miss. I have yet to find a good dairy free cheese that is tastes great, melts on chips, and doesn't give me a stomach ache. Here is my delicious dairy-free nachos - no cheese necessary!


    Pico de Gallo
  • 5 roma tomatos diced
  • 1/2 white onion diced
  • 2 jalapeños finely minced
  • 1 bunch of cilantro chopped
  • 1 1/2 tablespoons fresh squeezed lime juice
  • Salt to taste
  • Avocado Creme Sauce
  • 1 avocado
  • 1/2 jalapeño (de-seeded)
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon lemon juice
  • 1/4 cup water
  • Salt and pepper to taste
  • Ground Meat
  • 1 pound ground meat (I prefer ground lamb or bison)
  • 1 tablespoon soy sauce (leave this out for a gluten-free dish)
  • 1/4 white onion diced
  • 3 cloves of garlic
  • 1/2 tablespoon finely chopped rosemary
  • 1/2 tablespoon oregano
  • 1/2 tablespoon chipotle powder
  • 1/2tablespoon chili powder
  • 1/2 tablespoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Chips and Toppings
  • Tortilla chips
  • Black olives
  • Sliced jalapeno
  • Chopped greens (I prefer romain or cabbage)
  • Chopped fresh onions


    Pico de Gallo
  1. Using your hand, mix the tomatoes, onions, jalapeños, cilantro and lime juice in a large bowl. Gently crush as you mix to release the juices. This salsa tastes best when prepared a few hours before you are ready to eat it (overnight works well).
  2. Avocado Creme Sauce
  3. In a food processor mix the avocado, jalapeño, garlic, olive oil, lime juice, lemon juice, and water until you have a smooth creamy mixture.
  4. Ground Meat
  5. In a large bowl, mix together the meat, soy sauce, onion, garlic, and seasonings until the mixture is homogeneous. (start toasting your chips now if you like warm chips)
  6. Heat a large pan over medium high heat and add the meat, Break up the meat as cook it. Continue cooking the meat until all the liquid has evaporated, and the meat makes a popping sound in the pan.
  7. Put it all together
  8. Create a layer of chips on your plate, add a layer of ground meat and your favorite greens. Dollop the avocado cream sauce around the dish. Top with the pico de gallo, olives, sliced jalapeños and fresh onions.
  9. Enjoy while warm!



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