Vegan Nachos

Ingredients for  4-6  Servings

• For the Nacho Sauce

• 400g

  Butternut squash, chopped into 2.5cm rounds
• 150g

  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
• To Serve

• 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

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Place the butternut squash onto the baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool.
2. Meanwhile, spread the tortillas over a few baking trays (ensuring they don't overlap, if possible) and bake for 15–20 minutes, turning half way through cooking.
3. Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth.
4. Scatter a third of the crispy tortillas into an ovenproof dish, cover with a third of the tomatoes, onion and sauce. Repeat this process until everything has been used up. Top with the avocado and coriander and serve.