Layered Mexican dip

Layered Mexican dip

4.8 94 valutazioni

Prep. 15min

Totale 25min

10 portions

Ingredienti

Salsa

ripe tomatoes (approx. 2-3 tomatoes), deseeded and cut into quarters
250 g
jalapeño chilli trimmed and cut into halves (optional)
1
red onion
80 g
lime juice
1 tbsp
salt
½ tsp

Sour "cream"

raw cashews
100 g
pine nuts
100 g
lemon juice
60 g
filtered water
150 g
salt to taste
1 - 2 pinches

Avocado mash

avocados flesh only
2
lime juice
1 - 2 tsp
salt
1 - 2 pinches
ground black pepper
1 - 2 pinches

Assembly

refried beans (see Tips)
400 g
iceberg lettuce shredded
½
vegan cheese grated (see Tips)
150 g
fresh coriander leaves only, for garnishing
corn chips to serve

Difficoltà

facile

Valori nutritivi per 1 portion

Proteine 9 g

Calorie 1502.8 kJ / 357.8 kcal

Grassi 27.3 g

Fibre 7.2 g

Carboidrati 18.5 g

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Presente anche in

Dips & savoury spreads 52 ricette
Australia e Nuova Zelanda

Plant to Plate 120 ricette
Australia e Nuova Zelanda

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