Vegan nachos
Ingredients
- 400g/14oz butternut squash, chopped into 2.5cm/1in rounds
- 150g/5½oz cashew butter
- 1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice
- 1 large garlic clove, finely chopped
- 3–4 tbsp nutritional yeast
- 3 tbsp almond milk (or alternative vegan milk)
- ½ lemon, juice only
- salt and freshly ground black pepper
- 4 wholemeal tortillas wraps, each cut into 6 triangles
- 4 white tortillas wraps, each cut into 6 triangles
- 4 medium tomatoes, roughly chopped
- 2 red onions, roughly chopped
- 2 avocados, halved and roughly chopped
- handful fresh coriander, roughly chopped
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