Gluten-free/Vegan Nachos

Written by Cain on January 6th, 2010

By: The Maniac
January recipe in the Celiac Maniac 2010 GF/Vegan Calendar

Nachos are one of my favorite snacks, and when I was diagnosed with dairy allergies, it was a little depressing - ok really depressing - knowing that I wouldn’t be able to enjoy these anymore.  They just aren’t the same without cheese you know?  Oh, I wanted to try cheese alternatives, but it seems like every single one I looked at had casein in it - will someone please explain to me how something with casein as an ingredient is dairy-free??  So, eventually I couldn’t live in denial any longer and accepted the fact that I would never enjoy my nachos again…poor me…

But wait!  Don’t feel too bad for me yet - this story does have a happy ending after all.  (I know, you feel better don’t you…)  Thanks to a fairly new company, even if you’re gluten-free and can’t eat dairy, there’s absolutely no reason why you can’t enjoy a big ole plate of my beloved nachos, piled high with “cheese”!  Yes, my friends, the cheese in the picture above is not really cheese at all, but a non-dairy alternative from Daiya Foods (actually, it’s free of all common allergens - no soy, casein, lactose, gluten, egg, wheat, barley, corn, whey, rice & nuts).  So the next time you’re in the mood for some nachos - have at it!  They’re quick, easy and best of all - you won’t be missing a thing!

Hold on now, the cheese isn’t the only great thing about these nachos, oh no.  Rather than buying a big bag of pre-made tortilla chips, we make our own, using Food for Life’s Corn Tortillas.  What makes these special you ask?  Well, for one thing they’re made from freshly sprouted 100% organic whole kernal corn - not corn meal or corn flour.  Not only does this give the tortilla a much better taste, but it has some health benefits too.  Sprouting increases the vitamin content, neutralizes phytic acid (a substance present in grains that inhibits absorption of nutrients) and produces enzymes that break down amino acid protein bonds to promote digestibility of the entire grain.  I don’t know about you, but I’m all for easier digestibility.

Now, you’ve waited long enough - go make your nachos!

The Line Up

GF/Homemade corn tortilla chips (made from Food For Life Sprouted Corn Tortillas)

Shredded vegan cheddar cheese (we use Daiya)

1 can black beans

Black olives, sliced
Tomatoes, sliced
Avocado, sliced

The Game Plan

Preheat oven to 325-degrees.
Cut tortillas into triangles, brush with olive oil, sprinkle with sea salt and arrange on baking sheet in single layer.  Bake tortillas for about 8-10 minutes or until slightly browned.  Remove from oven and allow to cool.
Arrange tortilla chips on a plate, cover with black beans, black olives, tomatoes and top with cheese.  Microwave until cheese is melted.  Top with avocado slices.

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