SPICY NACHOS + CASHEW SOUR CREAM

by Nickea Bedford

I love spicy food, especially when it comes to Mexican, I just can’t do it any other way. So if you’re like me feel free to spice it up and add a hot chilli sauce instead of a mild.

I’ve cooled it down a little bit to make it kiddie friendly.

Cashew Sour Cream
1 cup soaked cashews
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
Pinch of sea salt
¼ cup of water

Spicy Nut Meat
200g Veggie Delights nut meat
4 tablespoons mild chilli sauce
Pinch of garlic powder
Pinch of ground black pepper

80g corn chips
½ cup grated bio cheese
1 tomato diced
¼ cucumber diced
¼ cup fresh coriander, shredded
Sweet chilli sauce to drizzle

 

 

[1]  To soak cashews, put them in a deep bowl and cover with boiling water for 30 minutes. Drain and rinse.

[2]  Place in a blender soaked cashews, vinegar, lemon juice, salt and water. Blend adding more water if needed. Put cashew sour cream into a squeeze bottle and put it in the fridge.

[3]  Dice up tomato and cucumber, grate cheese and put aside ready to top the nut meat and corn chips. Shred up fresh coriander to garnish.

 

[4]  Mash nut meat up with a fork and Put into a medium size frying pan over medium heat. Stir through garlic salt, pepper and mild chilli sauce. Once nut meat is warmed put it onto a plate with the corn chips and cover with diced tomato, cucumber, grated cheese and fresh coriander, then drizzle with cashew sour cream and sweet chilli sauce.

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