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
Nothing beats using your own fresh produce or materials around the house.
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Cashew sour cream
Creamy avocado dressing
Nachos chips
To make the chips, preheat the oven to 180°C .
Place all the chip ingredients in a large bowl and mix with a wooden spoon to form a dough.
Place the dough on a clean work surface between two pieces of baking paper. Roll the dough out until it is 2 mm thick.
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.
Bake in the oven for 12 minutes. Allow to cool before breaking them apart.
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.
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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