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