Loaded Nachos with Delicious, Dairy Free Sour Cream

By Rose Aschebrock

Serves: 6

Nacho Ingredients:

1 red onion
1 capsicum
Bunch of fresh cilantro
Salt and Pepper
500g Mince (or vegan alternative like jackfruit)
Nacho seasoning (you can buy in a packet from the supermarket, but you can also make it yourself)
400g of black beans
1 bag of nacho chips


½-1 tablespoon chili powder
1 ½ teaspoons ground cumin
½ teaspoon ground paprika
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
¼ teaspoon garlic powder
Salt and pepper

Salsa Ingredients:

2 x fresh tomatoes
½ thinly diced red onion
Handful of cilantro leaves
Juice from ½ lime

Guacamole Ingredients:

2 x fresh avocados
Juice from ½ lemon
Salt & pepper

Sour Cream Ingredients:

1 cup raw cashews, soaked in boiling water for 5 minutes
1 Tbsp crushed garlic or 1 clove
2 tsp apple cider vinegar
tbsp nutritional yeast
1/2 teaspoon salt
Juice of half a lemon
3 Tbsp of Almond/Coconut Barista Mylk (or your favourite flavour)


  1. Heat your pan until it is nice and hot. Reduce to medium heat and add olive oil and finely diced red onion and capsicum. Stir frequently until nice and carmalised

  2. Add the cilantro stems and mix around for another 1-2 minutes and then place into a bowl and set aside

  3. Using the same pan, add more olive oil and cook your mince. When almost cooked through, add your nacho spices and black beans, then set aside

  4. While your mince is cooking, prepare your salsa, guacamole and sour cream

  5. Salsa: Dice tomatoes and onion, place in a small bowl with cilantro and mix with lime juice, salt and pepper

  6. Guacamole: Mash your two avocados with lemon, salt and pepper to taste

  7. Sour Cream: Soak your cashews for 5 minutes in boiling water and then place cashews and all other ingredients in a high-powered blender until smooth and creamy. Place in the fridge to cool

  8. Once all your components are ready, layer your loaded nachos. Chips, mince & beans, onion and capsicum. Then sprinkle salsa across it and add dollops of guac and sour cream. Then sprinkle with pickled onions for a lovely touch of colour. Enjoy!

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