First step is to start making the vegan cheese, Add three table spoons of yeast into a bowl.
After adding the yeast put in a half tsp of salt, a quarter tsp of garlic powder, half a tsp of cumin and a table spoon of olive oil.
Put 3/4 of a cup of cashews in blender and then add the yeast, blend the yeast until it turns soft and creamy.
Add the vegan cheese into a bowl and pour roughly about 50 mls of water into the bowl whilst whisking the cheese. Once you have finished this put the vegan cheese aside for later use.
Guacamole: Get 1 avocado and mash it in a bowl.
Add 1 juiced lime and a quarter of a red onion which should be diced into about fingernail sized pieces .
Dice 2 tomatoes into fingernail sized pieces and then add 3/4 of a red onion.
Crush 2 garlic cloves and add to the bowl, then Finley slice a handful of parsley. Then finally add half a tsp of cumin.
Heat up black beans in a pan until crispy, then add a half tsp of cumin and half a tsp of salt, then stir until all the spices are mixed in.
Then arrange in bowl or plate as shown.
Serves 3-4 people. Calories: 376 Fat: 13g Sugar: 3.2g Protein: 9.3g
- Packet of restuarant style tortilla chips
- Packet of Cumin
- 3 cloves of garlic
- 2 Tomatoes
- 1 red onion
- Olive oil
- 1 lime
- 1 can of black beans
- 2 avocados
- 3/4 cup of Cashews
- Garlic powder
- A handful of coriander