Veggie Nachos


Who doesn't love nachos said NO one ever!!

There is something magical about the crisp saltiness of the kumara chips paired with spicy beans,  dreamy smooth cashew cheese and zesty herb dressing. It's like a texture sensation and flavour bomb all in one - something you simply don't want to miss out on. 

Veggie Nachos

Serves 2-3

Kumara Chips 

1 large red kumara

2 Tbsp coconut oil

Salt and pepper


Pre-heat oven to 180 degrees Celsius.

Slice kumara on the mandolin, and place into a bowl with coconut oil, salt and pepper.

Evenly coat the kumara and place on a baking tray for half an hour (regularly checking until crispy). Once cooked, turn off the oven and leave them in there until ready to plate.

Cashew cheese

1 cup cashews, soaked 

¼ cup water

1 tsp olive oil

¼ cup lemon juice

1 Tbsp lime juice

1 Tbsp nutritional yeast (adjust amount to liking)



Blend all ingredients in a blender until smooth (can gradually add more water if needed).

Bean mix

1 Tbsp coconut oil

2 cloves garlic

1 brown onion

1 Tbsp coriander seeds

2 tsp ground coriander

2 tsp ground cumin

2 tsp chilli powder

2 tsp paprika

Salt and pepper

1 can of pinto beans

1 can lentils

¾ c sundried tomatoes

1 can tomatoes

1 carrot (grated)


To a pan add coconut oil, and sauté garlic and onion, until onion softens. Add beans, spices, salt and pepper.

Cook until beans are softened, smash in pan with potato masher.

Add in lentils, tomatoes (tinned and dried) and remaining vegetables

Reduce and simmer until all combined and fragrant.


Go get your festive Mexican on

be sure to tag us in your creations @tworawsisters

enjoy x 







RecipesRosa Flanagan