Sombra's Down-Loaded Vegan Nachos
Known for her hacking skills, I've crafted a Mexican Nachos meal for Sombra that has been developed into a vegan alternative.
- 150 g Jackfruit in BBQ Sauce
- 175 g Tortilla Chips
- 100 g Lacto-free Cheese grated
For the Sour Cream
- 160 ml Coconut Cream
- 1.5 tsp Lemon Juice
- 0.25 tsp Apple Cider Vinegar
- 1 pinch Salt
For the Guacamole
- 3 Avocados peeled and core removed
- 0.5 Red Onion chopped
- 10 Cherry Tomatoes
- 1 tbsp Coriander chopped
- 100 ml Lime Juice
Combine the sour cream ingredients in a mixing bowl. Taste and add additional lemon juice to make it even more “sour” or additional pinch or two of salt to round out the flavours.
Combine all the guacamole ingredients in a food processor and mix until smooth and paste-like.
Cook the jackfruit in BBQ sauce according to pack instructions.
Add tortilla chips to serving bowls. Add the Jackfruit in BBQ sauce over and top with the grated cheese. Serve with the guacamole and sour cream to the side.