VEGAN NACHOS
A simple appetiser to whip up - the cashew sour cream doesn't require a long soak so you can make it at a moment's notice. I prefer a fresh tomato salsa for better flavour but if you're short on time you can use your favourite jarred salsa.
Provided by Izy Hossack
Categories Vegan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make the cashew cream:.
- Place the cashews in a pot and cover with water. Bring to the boil over a medium heat on the stove and simmer for 15 minutes. Drain and add to the jug of a high speed blender. Blitz with ½ to 2/3 cup water until smooth and thick. Add the lemon juice, salt and garlic to the blender and blend again until smooth. Transfer to a bowl and set aside.
- Make the salsa:.
- Stir together all the salsa ingredients in a small bowl and set aside.
- Assemble:.
- Preheat the oven to 350oF.
- Tip the tortilla chips onto a baking sheet. Dot with spoonfuls of the refried beans and the salsa. Sprinkle with the shredded cheese and place in the oven. Bake until the cheese starts to melt - this will vary depending on the brand but should only take a few minutes.
- Remove from the oven. Halve, de-stone, peel and finely slice the avocado. Lay the slices of avocado onto the nachos, dollop on some spoonfuls of the cashew cream then sprinkle on the jalapeno and cilantro. Serve.
Nutrition Facts : Calories 445.7, Fat 27.1, SaturatedFat 5.9, Cholesterol 9, Sodium 689.8, Carbohydrate 43.9, Fiber 8.9, Sugar 3.5, Protein 12.2
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