32min 4 ppl
Vegan Nachos
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 10g
Carbs 42g
Fats 20g
About this dish
Crisp tortilla chips piled with black beans, sweetcorn and a warm blended cashew cheese sauce, finished fresh with avocado and lime.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Lemon juice1 tbsp
- red onionfinely diced1
- Jalapeñossliced2
- Avocadodiced2
- Lime juice2 tbsp
- Fresh Corianderchopped, to garnish15 g
Dairy & Eggs
- Oat milk, unsweetened120 ml
Tins & Jars
- Black Beansdrained and rinsed400 g
- Sweetcorndrained200 g
Dried Goods
- Tortilla chips250 g
- Raw cashewssoaked in freshly boiled water for 15 minutes, then drained150 g
- Nutritional yeast3 tbsp
Spices & Seasonings
- Garlic powder0.5 tsp
- kosher salt0.5 tsp
Utensils
- Blender
- Saucepan
- Large baking tray
Method
1
Soak the cashews in freshly boiled water for 15 minutes, then drain well.
Approx. 4 minutes
2
Blend the drained cashews, nutritional yeast, lemon juice, oat milk, garlic powder and kosher salt until completely smooth to make the cheese sauce.
Approx. 5 minutes
3
Warm the cheese sauce gently in a small saucepan, stirring, until hot.
Approx. 4 minutes
4
Spread the tortilla chips over a large baking tray and scatter with the black beans and sweetcorn.
Approx. 4 minutes
5
Warm the topped chips in the oven at 180°C until heated through.
Approx. 8 minutes
6
Drizzle the warm cheese sauce over the chips, then scatter with the red onion, jalapeños, avocado and coriander and finish with a squeeze of lime juice.
Approx. 5 minutes
