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20 Jul, 2023

Summer Nachos

Nachos, but make them fresh, plant-based, summery and healthy! A towering plate of vibrantly-coloured nachos is a wonderful way to jazz up your table at your summer party or bbq. The creamy and slightly tangy vegan 'cheese' sauce is what makes this dish so tasty and more-ish, as its made from 100% natural ingredients and so doesn't have that slightly-off taste that is often found in cheese substitutes.


Serves 4 (as a side).


  • Corn tortilla chips or 3 corn tortillas
  • 3 large tomatoes, chopped
  • A handful of coriander, chopped
  • 1/2 yellow bell pepper, diced
  • 1/2 red bell pepper, diced
  • A wedge of red cabbage, shredded

For the 'cheese' sauce

  • 125g water
  • 250ml rapeseed oil
  • 50g buckwheat flour
  • 25ml rice vinegar
  • 2 tbsp dijon mustard
  • 2 tbsp nutritional yeast
  • 2 tsp turmeric
  • 2 tsp Malden sea salt
  • Crack of black pepper


  1. If you are using corn tortillas, preheat your oven to 180 degrees celsius. Slice the whole tortillas into triangles as if you were cutting a pizza. Place on a baking tray and drizzle with some olive oil, then bake for 5-10 minutes until golden and crispy.
  2. Make your sauce by adding all the ingredients into a blender and blend until smooth.
  3. Once your chips have cooled, layer your ingredients by starting with the a base of the chips, then adding the chopped tomatoes, followed by half of the coriander. Top with the mixed chopped peppers, the shredded red cabbage. Then drizzle over your 'cheese' sauce until covered. Top with the rest of your herbs and enjoy as a delicious starter for your summer party or BBQ!