Yields7 Servings
Sauce:
 20 g onion - diced
 150 g red capsicum – diced
 150 g yellow capsicum – diced
 2 cloves garlic – chopped
 3 organic crushed tomato
 60 g tomato paste
 30 g chillies, fresh chopped (To Taste)
 ½ bunch coriander – chopped
 Salt & pepper to season
 400 g organic mixed beans (2 cans)
 400 g can organic chickpeas (1 can)
 400 g can black beans (1 can)
Nachos
 1 organic flavour & preservative free nachos
Coriander salsa
 60 g chopped coriander
 100 g onion
 170 g tomato
 170 g cucumber
 170 g corn kernels
 2 Freshly squeezed lime juice
 Extra virgin oil
 Salt and pepper to season
Cashew Cheese ( Vegan )
 150 g Cashew Nuts (Raw)
 2 tbsp Nutritional Yeast
 1 Garlic (crushed)
 1 tbsp Lemon Juice (freshly squeezed)
 Pinch Sea Salt
 5 tbsp Pinch Black Pepper
Cashew Cheese (Non-vegan)
 1 cup Grated Cheese
 8 tbsp Sour Cream
Directions for the sauce:
1

Sauté the onion & garlic until soft.

2

Add the capsicum – cook until soft.

3

Add the tomato & chill – simmer for 15 minutes until tomato is cooked and sauce is thickened up little bit.

4

Add bean mix & coriander to your sauce and simmer for another 10 minutes.

Directions for Coriander salsa:
5

Chop all ingredients finely.

6

Mix to combine + set aside

Directions for vegan cashew cheese
7

Place all ingredients in a quality blender.
Mix to combine.

Directions for non-vegan
8

Grill chips in the oven with cheese sprinkled over, bake for 10 minutes or until cheese is melted.

To serve
9

Assemble all ingredients together.

Ingredients

Sauce:
 20 g onion - diced
 150 g red capsicum – diced
 150 g yellow capsicum – diced
 2 cloves garlic – chopped
 3 organic crushed tomato
 60 g tomato paste
 30 g chillies, fresh chopped (To Taste)
 ½ bunch coriander – chopped
 Salt & pepper to season
 400 g organic mixed beans (2 cans)
 400 g can organic chickpeas (1 can)
 400 g can black beans (1 can)
Nachos
 1 organic flavour & preservative free nachos
Coriander salsa
 60 g chopped coriander
 100 g onion
 170 g tomato
 170 g cucumber
 170 g corn kernels
 2 Freshly squeezed lime juice
 Extra virgin oil
 Salt and pepper to season
Cashew Cheese ( Vegan )
 150 g Cashew Nuts (Raw)
 2 tbsp Nutritional Yeast
 1 Garlic (crushed)
 1 tbsp Lemon Juice (freshly squeezed)
 Pinch Sea Salt
 5 tbsp Pinch Black Pepper
Cashew Cheese (Non-vegan)
 1 cup Grated Cheese
 8 tbsp Sour Cream

Directions

Directions for the sauce:
1

Sauté the onion & garlic until soft.

2

Add the capsicum – cook until soft.

3

Add the tomato & chill – simmer for 15 minutes until tomato is cooked and sauce is thickened up little bit.

4

Add bean mix & coriander to your sauce and simmer for another 10 minutes.

Directions for Coriander salsa:
5

Chop all ingredients finely.

6

Mix to combine + set aside

Directions for vegan cashew cheese
7

Place all ingredients in a quality blender.
Mix to combine.

Directions for non-vegan
8

Grill chips in the oven with cheese sprinkled over, bake for 10 minutes or until cheese is melted.

To serve
9

Assemble all ingredients together.

Spiced Bean Nachos with coriander salsa, and cashew cheese