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FOR THE NACHOS:
1 Pack of vegan tortilla chips
Bunch of fresh cilantro to taste
1 Jalapeno Pepper, finely chopped
FOR THE SAUCE:
150 g Violife Epic Cheddar Flavour block, grated
1/4 cup coconut butter
3/4 cup coconut milk
1 tbsp flour
paprika to taste
salt to taste
- Melt coconut butter over medium heat. Add flour and stir until smooth.
- Add coconut milk and a dash of paprika and salt to taste. Stir continuously on low heat until it becomes a rich, thick paste.
- Remove from heat, add the grated Violife Epic Cheddar flavour block and stir until completely melted.
- Place tortilla chips in a large bowl. Pour the Violife sauce, sprinkle generously fresh cilantro and chopped jalapeno peppers to taste.