We’re into the bowl if there’s a bowl of these at arm’s reach. Honestly, what is the purpose of a Super Bowl party if not for epic afternoon snacks? Sit with that question as we bring you this incredible, paleo-friendly recipe that might just get devoured by game day traditionalists and health fiends alike.
Laurel Gallucci of Sweet Laurel Bakery knows what she’s doing in the kitchen and continues to slay us with inventive, healthy recipes like these noodles and this recipe below. Her homemade almond flour chips are killer, but if you’re feeling lazy, we recommend pairing this knock-out vegan cheese sauce with store bought gluten-free chips and digging in!
Did someone say nachos? Before I created these paleo and vegan nachos, I probably hadn’t had nachos since the sixth grade. These flavorful little bites are now a new favorite. Super Bowl, here we come…
Paleo Nachos with Vegan Cheese Sauce
Serves 4
Ingredients:
For the cheese sauce:
2 cups pine nuts, soaked in water for about 5 minutes
3 Tbsp water
1/4 cup coconut milk
1 1/2 Tbsp nutritional yeast
1/2 tsp turmeric
3 Tbsp hot sauce (we like Oh Brother, That’s Hot!), or more depending on how spicy you like it
pinch Himalayan pink salt
For the tortilla chips:
1 cup almond or hazelnut flour
1 egg white*
1/2 tsp Himalayan pink salt
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp apple cider vinegar
*You can make these chips vegan by simply substituting a flax egg!
Garnish:
1-2 serranos or jalapeños
paprika
Directions:
For the cheese sauce:
Place all ingredients in a high-speed blender. Blend on high for about 2 minutes. Refrigerate until use.
For the tortilla chips:
Preheat oven to 350.
Combine all ingredients in a bowl and stir until dough forms.
Roll dough between two pieces of parchment paper. Remove top layer of parchment and cut dough into triangles.
Place on baking sheet and put in oven. Bake about 12 minutes. Remove chips from oven and cool to room temp. Keep sealed on your counter for up to 2 days.
To assemble nachos:
Preheat oven to 350 F.
Place baked tortilla chips on a pan lined with parchment paper. Pour desired amount of cheese sauce over tortilla chips and bake about 10 minutes. Toss thinly sliced serranos or jalepenos on top, and a sprinkle of paprika.
Serve and enjoy!
