Vego Done Easy

Being vegetarian is anything BUT boring.. it’s not all carrot sticks and hummus and it most definitely is not an inconvenience when it comes to the kitchen.

Nowadays, there are SO many food pages and websites that have invested a serious amount of time concocting recipes that transform your basic vegetables into amazing dishes – these are the creators that I owe my love for being vegetarian to.

Although my love for a meatless diet is not entirely shared with my partner (the definition of a carnivore he is), after a generous amount of convincing to try my ‘cashew cheese nachos’.. it’s now one of his favourite dishes – winning! So I’m here to tell you ladies, that you & your man may just love this dish also!

CASHEW CHEESE NACHOS (serves 2) – Sounds all kinds of weird and freaky I know, but this meal will change your life for the better! Although it looks like a lot of time, effort and ingredients, I can assure you it’s the opposite and you’ll be eating  within the hour!


Natural yogurt/sour cream

For the Salsa you’ll need:
1 x avo smashed
1/4 x red capsicum finely chopped
1/4 x red onion finely chopped
6 x cherry tomatoes
Squeeze of lemon

For the Bean Mix you’ll need:
1 x 4bean mix can rinsed and drained
2 x garlic cloves finely chopped
1 x small handfull of mushrooms roughly chopped
1/2 x red onion roughly chopped
1/2 x brown onion roughly chopped
1/2 x red capsicum roughly chopped
1 x small can of corn rinsed and drained
1 cup of vegetable stock
Sprinkle/teaspoon of paprika, cumin salt & pepper

For the Cashew Cheese you’ll need:
1/2 cup of cashews (natural unsalted)
1 tbs of cornflower
Squeeze of lemon
1/2 x brown onion
1/2 x red capsicum
Dash of oil

Steps: Bean mix, Salsa, Cornchips, Cheese
1.Preheat the oven to 180 degrees fan forced & line a baking tray with baking paper. Prep & chop all ingredients before cooking.
2. Over the stovetop, heat 1 tbs of oil in a medium size saucepan and add the garlic, onion, mushrooms & capsicum. Cook until soft.
3. Add the bean mix, corn and stock. Add spices. Bring to the boil then simmer on low heat until thick consistency (until there’s next to no liquid left in the saucepan).
4. Whilst your beans are cooking, this will allow enough time to get the other components of the dish prepared. Starting with the salsa, mix all ingredients together and set aside in the fridge.
5. Now with the cheese, add all ingredients to a blender (nutribullet preferred) and add about 1/2 cup of water. Blend until smooth consistency (no more than a few seconds). Leave the cheese there and you’ll come back to it.
6. For the cornchips, line serving on prepared baking tray and sprinkle with parmasen. Put in oven to cook until cheese is melted and golden.
7. Coming back to the cheese, heat a small saucepan over the stovetop and pour in cheese mixture. The liquid will quickly thicken so ensure to KEEP STIRRING the whole time to avoid burning the bottom of the saucepan. You want the cheese to be a thicker liquid consistency not clumpy.
8. Take out the cornchips and start creating! Pour half the cheese over the cornchips, spoon the bean mixture onto one side of the dish then pour the remaining cheese mixture over the top. Spoon salsa mix next to the bean mix. Spoon a couple of tablespoons of natural yogurt on top and garnish with rocket if desired.
9. Get ready to have your tastebuds blown away!!