Fully loaded nachos

Fully loaded nachos

Meriel Armitage's colourful party pleaser is vegan – though it will work with dairy ingredients as well. The pico de gallo can also be made with whatever you have to hand: salad onions instead of shallot, lemon instead of lime and cherry tomatoes instead of larger ones. Have a play and tuck in!

  • Vegan

  • Serves4
  • CourseSnack
  • Prepare30 mins
  • Cook15 mins
  • Total time45 mins

Ingredients

  • 170g pack tortilla chips
  • 135g pack blue tortilla chips
  • Cholula Original Hot Sauce, to serve
  • ½ x 25g pack coriander
  • 1 medium red onion, thinly sliced
  • 100ml white wine vinegar
  • ½ tsp coriander seeds
  • ¼ tbsp caster sugar
  • ¼ tbsp salt

Pico de gallo tomato salsa

  • 1 shallot, finely chopped
  • 4 large vine tomatoes, roughly chopped
  • ½ x 25g pack coriander, finely chopped
  • 1 lime, juice

Vegan soured cream

  • 250g unsweetened vegan yogurt alternative (oat or soya works well)
  • 1 lemon, juice

Gucamole

  • 3 ripe avocados
  • 3 limes, juice, to taste

Vegan queso cheese sauce

  • 300ml unsweetened soya or oat milk
  • 200g Applewood Vegan Grated Cheese Alternative
  • 1 tbsp Marigold Engevita Yeast Flakes (optional)
  • 0.8 tsp ground turmeric