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Nutty Nachos

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Walnut and cashew nut mince
1 1/2 Cups Alison’s Pantry American Walnuts
1 cup Alison’s Pantry Natural Cashews
1 Medium onion – finely diced
1 Large garlic clove – finely diced
2 Medium to large carrots – peeled and grated
1 ½ teaspoons Ground cumin
1 teaspoon Smoked paprika
½ teaspoon Dried oregano
Couple of pinches cayenne pepper Optional
2 tablespoons Tamari or Soy Sauce
2 tablespoons Tomato paste
1 cup Water
¼ cup Olive oil for sautéing
Cracked black pepper and sea salt
Avocado Puree
2 Avocados
1/2 chopped Jalapeño or green chilli
1/4 cup Olive oil
1 zested Lime
1/2 tsp Sea salt
Blend all ingredients until smooth
1 punnet, quartered Cherry tomatoes
2 supremed Limes
2 thinly sliced Spring Onions
Coriander leaves
Sea salt, to taste
Mix ingredients together

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Nutty Nachos

  • Medium


  • Walnut and cashew nut mince

  • Avocado Puree

  • Blend all ingredients until smooth

  • Salsa

  • Mix ingredients together





Place the walnuts and cashew nuts in a large bowl and cover with boiling water. Leave for 15 minutes. Drain, rinse and then chop finely. It’s ideal to do this in a food processor if possible so that the texture is even.


Heat the olive oil in a sauté pan over a medium heat. Add the onion and garlic. Sauté for 5 minutes gently until the onion is translucent and tender. Add the carrot, turn the heat up and cook until carrot is very tender and a bit caramelised. Add the spices and oregano and cook for a further minute. Add a little more oil if the pan is too dry. Toss the chopped nuts through the spices, along with the tamari, tomato paste and water. Sauté over a medium heat for 5 minutes.


Season with cracked black pepper and some sea salt to taste.

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