Loaded Nachos
Ingredients
- 1–2 large packs of tortilla chips
- 1 x 400g tin black beans, drained and rinsed
- 1⁄4 red cabbage, thinly shredded
- 1⁄2 x quantity Killer Tofu ‘Ground Beef’
Carrot Nacho Cheese
- 150g carrots, not peeled and roughly chopped
- 100g new potatoes, not peeled and roughly chopped
- 2 garlic cloves
- 1 tbsp tomato purée
- 2 tsp cornflour
- 65ml milk (I use oat)
- juice of 1⁄2 lemon
- 3 tbsp nutritional yeast
- 1 tsp chilli powder
- 1⁄2 tsp ground turmeric
- Pinch of salt
- 1⁄4 tsp black pepper
Sour Cream
- 120g raw cashews, soaked in hot water for 20–30 minutes, or overnight
- 2 tbsp apple cider vinegar
- juice of 1⁄2 lemon
- 100ml cold water
- Pinch of salt
To serve
- halved cherry tomatoes, shredded lettuce, sliced red chillies, Pickled Red Onion (page 267), black olives, roughly chopped fresh coriander, lime wedges, guacamole, salsa
Method
To make the carrot nacho cheese: bring a pan of salted water to the boil, add the carrots and potato and cook for about 10 minutes, until soft. Drain well, then transfer the veg to a high-speed blender. Add all the remaining ingredients and blend until very smooth. Set aside.
To make the vegan sour cream: drain the soaked cashews and rinse in cold water. Add all the ingredients to a high-speed blender and blend until very smooth. Set aside.
Preheat the oven to 180°C/160°C fan/gas 4
In a large baking tin, add a layer of tortilla chips, blackbeans, red cabbage and a drizzle of the nacho cheese. Add a second layer of tortilla chips with my killer tofu ‘ground beef’ and another drizzle of nacho cheese, then bake for 8–10 minutes, until lightly crispy and golden brown.
Remove the nachos from the oven and top with the sour cream, plus your choice of cherry tomatoes, shredded lettuce, sliced chillies, pickled red onion, black olives and fresh coriander. Serve hot, with lime wedges to squeeze over, and guacamole and salsa on the side.
