Y'ALL I LOVE A NACHO!
There, I said it! I crave junky food just as much as the next person, but I will say eating plant based and clean has made so many cravings change for me. I used to be a sugarholic, (I've never met a cupcake I didn't like) But now I crave sugar in the form of fruit and of course wine... let's be honest!
One thing I'll never quit is my love of Mexican food, and a good nachos are on top of that list! So I've figured out a plant based nacho that I believe is out of this world and even the pickiest of meat eaters wouldn't know the difference! Please let me know if you make and what you think!
WHAT YOU NEED
1 bag of Siete Grain Free Tortilla Chips or any Tortilla Chip that you love!
1 cup of Dairy free Cheese I love Daiya Cheddar Style Sherds
1 container of Pico De Gallo
1 container of Guacamole
2 Tbsp of Vegan sour cream
1/4 cup of torn Cilantro
1/3 cup of green scallions
WHAT TO DO:
Preheat the oven to 400 degrees
Then place the full bag of tortilla ships on an oven safe plate, and add the Dairy free cheese. (feel free to use more than a cup if so desired)
**Please note that Dairy Free cheese in general take a bit longer to melt than traditional cheeses. (around 10 to 15 minutes to melt but please keep an eye on the chips so they don't burn)
Then pull the nachos out of oven. PRO TIP: If you would like to transfer the chips and cheese to a room temp plate, feel free too. (I always do so guests don't burn themselves)
Next, layer on the Pico De Gallo I spoon it on generously all over the chips. Then, add a scoop of guacamole and a scoop of sour cream. I then sprinkle the cilantro and diced scallions and you've got some yummy plant based nachos!