This plant-based nacho plate is a great dish to share. 

Prep time 20-30 minutes,  serves 2-4 as a shared dish

Elements

•  1 bag of corn chips of choice
• 400g black beans (tinned is fine)
• 400g corn (tinned is fine)
• 1 cup plant-based cheese of choice, grated (I like to use mature cheddar)
• Salsa (store bought is fine as well), cooked or raw:
  • 1 cup diced baby tomatoes
  • 1/2 cup diced onion
  • A dash of white wine vinegar
  • Salt to taste
  • Pepper to taste
  • Garlic to taste
  • Other spices to taste
• ‘Cheese’ sauce:
  • 1 cup of cashews soaked in water overnight, mostly drained and blended OR 1 cup of pre-made cashew yogurt
  • A dash of vinegar of choice
  • Nutritional yeast to taste
  • Salt to taste
  • Pepper to taste
  • Garlic to taste
  • Onion powder to taste
• Guacamole:
  • 1 medium avocado, mashed
  • A dash of white wine vinegar
  • Salt to taste
  • Pepper to taste
  • Garlic to taste

Method

1. Pre-heat the oven to 150 degrees.
2. Place the corn chips on a lined baking tray.
3. Cover them with cheese.
4. Place in the oven for about 10 minutes, watching constantly in case they burn.
5. Once done, take them out of the oven and transfer to your serving dish.
6. Scatter all the other elements all over the chips evenly.
7. Serve immediately. 

Have this dish as a starter, a side dish or even just a snack!