Vegan Nachos Reloaded

Ingredients for 2 servings:

• 4 handfuls of nachos
• 1 spring onion(s)
• 3 tbsp olives, black
• 3 tbsp peppers, pickled
• 200 ml water
• 30 g cashew nuts
• 3 tbsp nutritional yeast
• 2 tbsp tapioca starch
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp paprika powder
• 1 tsp miso paste, light
• 1 tsp agave syrup
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp turmeric
• ½ avocado(s)
• ½ bunch coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

With homemade cheese sauce

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Dice the avocado, slice the spring onion, pickled peppers, and olives. Finely grind the cashews, mix with the remaining sauce ingredients, and bring to a boil in a small saucepan, stirring constantly, until a thick paste forms. Place the nachos in a small baking dish and spread the cheese sauce on top. Sprinkle the spring onion, olives, and peppers over the nachos and bake in the oven for 10 minutes. Remove from the oven and garnish with avocado and chopped cilantro.