Nachos

It's a little tricky attempting to replace cheese, as most contain yeast and that's one of the allergens we're dealing with. Surprisingly, we've found great ways to improvise- whether it's avoiding it completely or being creative when you really want something creamy and cheeselike. I made nachos for the kids, using plain dairy-free cream cheese (Daiya brand). I mixed it with salsa until I liked the consistency of it. We then layered the chips just like you would regular nachos, using black beans, black olives and cheese sauce. The fridge was a little bare, but you could add more tasty toppings if they're around, such as shredded meat, avocados, cilantro, jalapeños, etc. Once we had the nachos layered with toppings, we baked it at 350 for about 10 minutes, until the cream sauce started melting. The kids loved this quick and easy lunch, and came back for seconds and thirds. 

 

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