Vegan Nachos - cooking recipe

Ingredients

Cashew sour cream
1/2 cup cashews
1 tablespoon lemon juice
1 pinch salt
1 garlic clove, peeled
Salsa
1 cup cherry tomatoes, finely chopped
1/2 small red onion, finely chopped
1 lime, juice of
1 pinch salt
1 red chili, finely chopped
Assembly
5 ounces tortilla chips
1/2 cup vegan shredded mozzarella style cheese
0.5 (14 ounce) can refried beans
1 avocado
1 jalapeno, finely sliced
1/4 cup cilantro, finely chopped

Preparation

Make the cashew cream:
Place the cashews in a pot and cover with water. Bring to the boil over a medium heat on the stove and simmer for 15 minutes. Drain and add to the jug of a high speed blender. Blitz with 1/2 to 2/3 cup water until smooth and thick. Add the lemon juice, salt and garlic to the blender and blend again until smooth. Transfer to a bowl and set aside.
Make the salsa:
Stir together all the salsa ingredients in a small bowl and set aside.
Assemble:
Preheat the oven to 350oF.
Tip the tortilla chips onto a baking sheet. Dot with spoonfuls of the refried beans and the salsa. Sprinkle with the shredded cheese and place in the oven. Bake until the cheese starts to melt - this will vary depending on the brand but should only take a few minutes.
Remove from the oven. Halve, de-stone, peel and finely slice the avocado. Lay the slices of avocado onto the nachos, dollop on some spoonfuls of the cashew cream then sprinkle on the jalapeno and cilantro. Serve.