Nacho chips

Yield: 1 Servings

Measure Ingredient
2½ large Handfulls FF corn Nacho chips, no salt added
½ cup Heaping Cheese NOT powder (Dixie) or Nutritional yeast flakes
1 \N Chopped tomato
\N \N Various hot peppers to taste
½ \N Box frozen spinach
½ cup FF sour cream or (vegan style--1/2 package medium Mori Nu low fat tofu)
\N \N Sprinkle of Mexican Nacho flavor spices to taste
½ teaspoon Garlic powder
½ teaspoon Nutmeg
1 teaspoon Low sodium Tamari
1 cup Water

Fake Avocado dip:

Process ½ cup FF sour cream or ½ box of tofu in food processor. Add spinach, very well pressed and dry. Add garlic powder, nutmeg, tamari.

Should be refrigerated for at least 3 hours to let flavors set. Process very thoroughly. You can add more or less tofu depending on your preference for green color.

"Cheese NOT sauce"

Bring 1 cup water to boil and add Cheese NOT or nutritional yeast flakes and stir well. You can add more water to make the sauce runnier to taste.


Put chopped tomato into a cheese cloth and ring almost dry. You can add the tomato juice to the cheese sauce if you are not using Dixie Diner's Cheese NOT. If you like soggy Nachos you can just put the tomatoes, cheese sauce and various peppers on the Nachos and heat them in a 400 degree oven for about 10 minutes, uncovered. Adding the fake avacado dip on the side makes it look like a Mexican restaurant style.

If you like the Nachos crunchy, just serve everything separately and let people just pour their own or dip them. You can sprinkle the Mexican spice flavor on yourself at serving.

Posted to fatfree digest V97 #215 by "Michael M. Rosenblatt" <podtrst@...> on Sep 14, 1997

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