Paleo nachos may be top 10 of my most loved recipes right now. They are simple to make, super versatile and fill that hole in your dairy free heart that misses the traditional version. Today’s recipe is inspired by one I recently saw on twitter but with more of a protein twist. And of course, it’s gluten and grain free!
When I first went dairy free 6+ years ago, the options for cheese alternatives weren’t so great ingredient wise. But to keep this recipe swift, I’m leaning into using some of my favorite brands like Violife & Miyokos. And as always, I’m reaching for my go to grain free tortilla chips from Siete to make my paleo nachos base.
I typically meal prep pasture raised shredded chicken since it’s super easy to throw into meals. There’s MANY ways to do it. But to maximize on time, I love using the instant pot method perfected by the Detoxinista. It works for both fresh and frozen chicken. So if you like to batch cook like I do or need a protein source quickly, it’s a great option!
How To Reheat
This recipe serves 2. So if you find yourself with leftover cheese sauce, reheat it on the stove and whisk in a bit of almond milk to make it smooth again. Then proceed as planned for another plate of paleo nachos!
OTHER RECIPE IDEAS:
When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
My go to recipe for 10 minute paleo nachos!
Dairy Free White Sauce
- 1 tbsp vegan butter
- 1.5 tbsp vegan feta
- 2 tbsp cassava flour
- 1.5 cups unsweetened, plain almond milk
- 1/2 cup vegan mozzarella
- 4 cups grain free tortilla chips
- 1 cup shredded chicken
- 3 cups chopped kale
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Preheat oven to 350F. Line a baking sheet with foil.
Add kale and drizzle with olive oil. Sprinkle with salt and pepper. Toss to make sure the kale is coated.
Roast for 4-6 minutes. Set aside once done.
Dairy Free White Sauce
While the kale is roasting, make the sauce. In a small pan on medium, melt the vegan butter and feta.
Use a spatula to break up the feta into small bits to get it to melt quicker.
Once melted, add in the cassava flour and whisk to combine.
Continue whisking and add in the almond milk.
Whisk until smooth and remove from heat.
Build The Nachos
To make the nachos, add the chips to a microwave safe bowl.
Top with cheesy sauce first and then the mozzarella.
Heat for 30 seconds in the microwave.
Remove and add the shredded chicken. Then add the bowl back to the microwave for 30 more seconds.
Remove and top with roasted kale.
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