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The Ultimate Nachos {Grain-Free, Gluten-Free, Dairy-Free, Paleo}

These Ultimate Nachos are loaded with spicy nacho cheese, flavorful and fresh tomatillo avocado salsa, and tangy sour cream, on top of yuca crips. Deliciously sinful, these nachos are secretly healthy, paleo, grain free and dairy free!
Prep Time 30 minutes
Cook Time 30 minutes
Servings 1 large plate of nachos

Ingredients

YUCA CRISPS:

  • I yuca cassava root
  • 2 tablespoons oil of choice olive oil, ghee, coconut, etc

NACHO CHEESE SAUCE:

  • ¾ cup soaked raw cashews soak for at least 4 hours and drain
  • ¾ cup cooked and mashed butternut squash
  • ¾ cup water
  • 1 tablespoon olive oil
  • ½ onion about ½ cup, chopped
  • 2 garlic cloves diced
  • ½ teaspoon Himalayan salt
  • 1/2 teaspoon paprika
  • ½ teaspoon chipotle chili powder
  • 4 tablespoons of nutritional yeast

SALSA:

  • 1 small red onion or 1/2 of a large one, finely chopped
  • 1 habanero pepper finely diced
  • 1 garlic clove finely diced
  • 1 avocado chopped into 1/2" cubes
  • 6 tomatillos peel off papery skin and wash coating off, leaving you will something that resembles a small green tomato., chopped
  • 1 red or orange sweet pepper chopped
  • 1 teaspoon Himalayan or sea salt
  • 1/4 cup cilantro chopped
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon extra vigin olive oil

SOUR CREAM:

  • 1/2 cup cashews soaked for at least 4 hours and drained
  • 1/4-1/2 cup water
  • dash salt
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon lemon juice

Instructions

  1. To make the yuca crisps preheat oven to 325 degrees F

  2. Peel the yuca, removing all the brown coating on the exterior.
  3. Cut the yuca into 1/8" rounds.
  4. Coat the yuca rounds with oil/ghee and sprinkle with salt.
  5. Place on a cookie sheet and roast for about 20 minutes or until slightly golden.
  6. Remove, flip the rounds, and roast again until the other side is golden brown as well and crisps are crunchy.
  7. The crisps are best when served immediately or shortly after they are prepared.
  8. To make the nacho cheese soak the cashews in water for at least 2 hours and then drain.

  9. In a sauce pan saute the onion and garlic in the olive oil until slightly golden.
  10. Place the soaked cashews, pureed butternut squash and water into a high speed blender, and blend on high until creamy.
  11. Add the sauteed onion, garlic, salt, paprika, chili powder and nutritional yeast and blend until smooth.
  12. To make the saslsa combine all the ingredients- red onion, habanero pepper, garlic, avocado, tomatillo, sweet pepper, salt, lime juice, orange juice and olive oil and mix.

  13. Faxlor is best of you let it sit for a 1/2 hour.
  14. To make the sour cream in a high speed blender combine the soaked cashews, 1/4 cup water, salt, apple cider vinegar and lemon juice and blend on high.

  15. Slowly add remaining water, and stop to scrape down the sides, until desired consistency is reached.
Nutrition Facts
The Ultimate Nachos {Grain-Free, Gluten-Free, Dairy-Free, Paleo}
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.