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Healthy vegetarian nachos recipe

Lee Holmes of Supercharged Food shares a mouthwatering vegetarian recipe from her new book

Nachos are the ultimate chopping-board meal. Scatter chips in a basket, then decorate your board with small bowls of diced tomatoes and cucumber, Cashew Sour Cream and Creamy Avocado Dressing, ready for a free-for-all.

To veganise: Substitute the egg with 3 tablespoons ground or whole chia or flaxseeds soaked in 125 ml (4 fl oz/1/2 cup) of water for 15 minutes.

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • Cashew sour cream
  • Creamy avocado dressing
  • Nachos chips
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    What to do

  • 1. To make the chips, preheat the oven to 180°C .

  • 2. Place all the chip ingredients in a large bowl and mix with a wooden spoon to form a dough.

  • 3. Place the dough on a clean work surface between two pieces of baking paper. Roll the dough out until it is 2 mm thick.

  • 4. Remove the top piece of baking paper and transfer the dough and bottom piece of baking paper to a baking tray. Using a sharp knife, deeply score the dough every 3 cm (11/4 inch), then do the same in the opposite direction so you form squares.

  • 5. Bake in the oven for 12 minutes. Allow to cool before breaking them apart.

  • 6. To make the cashew sour cream, place all ingredients in a food processor with 125 ml (1/2 cup) filtered water and blend until smooth. For the avocado dressing, blend all ingredients except the olive oil with 2 tablespoons of filtered water in a food processor until smooth. With the motor still running, add the olive oil very slowly in a thin stream until the desired creaminess is reached.

  • 7. To assemble the nachos, place the chips on a chopping board and top with the remaining ingredients.

  • Any leftover chips will keep in an airtight container for up to 3 days. Leftover cashew sour cream can be kept for 2-3 days in the fridge, and avocado dressing can be kept for 3-4 days in the fridge.

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