250gramsFable Plant Based Braised Beef, roughly chopped
1 1/2tspSmoked Paprika
1/4largeRed Chilli, finely chopped
1/2canRed Kidney Beans, drained and rinsed
1can Diced Tomatoes
Cashew Cheese Sauce
1/4cupNutritional Yeast Flakes
1/2Continental Cucumber, diced into small cubes
4sprigsCorriander, washed and picked
1/4Red Chilli, to garnish
1Lime, cut into wedges, to garnish
Prepare Your Cashews
Start by preparing your cashews. In a medium size bowl, cover the cashews with boiling water. Use as much boiling water as the bowl can take as it stays hotter longer if you use more water. This will soften the cashews. I generally soak them for between 40 minutes and an hour.
Make your Nacho Topping
In a medium frying pan, heat your olive oil over medium high heat and fry off your onion and garlic until soft.
Add your Fable and toss to combine with the onion and garlic. Allow to brown for a coupel of minutes, tossing or stirring occasionally.
Once browned add the herbs, spices and chilli then stir or toss to combine. Allow to cook until fragrant, around 2 minutes.
Throw your beans, tomato paste, tomatoes and water into the pan and stir. Bring to the boil, reduce the heat to medium low and then cover. Cook for 20 minutes whilst you make your cashew cheese sauce.
Creamy Cashew Cheese Sauce
Check your cashews, they should be soft to touch. Drain and rinse them then place in a small food processor or a blender. Add the rest of the ingredients and blitz until smooth, scraping down the sides occasionally. The longer you blitz it the smoother it gets. If it's a bit thick just add a touch more water or soy milk. Taste for seasoning and add a little more salt if you prefer.
Assemble Your Nachos
Lay your corn chips onto two plates or bowls. Top with the Nacho Topping and scatter the cucumber, corriander leaves and some sliced up chilli over the top.
Top with a big dollop of the Creamy Cashew Cheese Sauce. You may have some sauce left over. Chuck it in the fridge and have it on toast later. Believe me, you'll love it.