Ingredients (Portion for 4)


Ingredients A (Cashew Sour Cream):

  • 3 Sprigs Fresh Chives, cut into quarters
  • 1 Garlic Clove
  • 120g Raw Cashew Nuts
  • 150g Water
  • 1 tsp Sea Salt
  • 60g Brown Onion
  • 40g Lemon Juice (Approx. 1 Lemon)


Ingredient B (Black Bean Hummus):

  • 1 Garlic Clove
  • 400g Canned Black Beans, rinsed and drained (Approx. 250g after draining)
  • 60g Lemon Juice
  • 30g Tahini
  • 1 tsp Ground Cumin
  • 2 pinches Sea Salt, to taste
  • 2 pinches Ground Cayenne Pepper
  • 1 tsp Paprika
  • 40g Pitted Kalamata Olives


Ingredients C (Tomato & Kidney bean sauce):

  • 1 Brown Onion (150g), cut into halves
  • 2 Garlic Cloves
  • 30g Unsalted Butter
  • 1/2 tsp Dried Chilli Flakes, to taste
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 2 tsp Ground Paprika
  • 400g Canned Tomatoes
  • 60g Tomato Paste
  • 1 tbsp Dark Brown Sugar
  • 420g Canned Kidney Beans, rinsed and drained (Approx. 250g after draining)


Ingredients D (Nachos):

  • 180g Cheddar Cheese, cut into pieces
  • 20g Parmesan Cheese, crust removed and cut into pieces
  • 340g Corn Chips



  1. For Cashew Sour Cream, place chives and garlic into mixing bowl and chop 5s/ Speed 7. Transfer into bowl and set aside.
  2. Place all remaining sour cream ingredients into mixing bowl and blend 20s/ Speed 9. Scrape down sides of mixing bowl with Spatula.
  3. Cook 5 mins/ 90oC/ Speed 3, then blend 30s/ Speed 9, until smooth
  4. Add reserved chive mixture and stir 5s/ Speed 3
  5. Transfer into a sealable jar or container, allow to cool to room temperature then place into refrigerator until ready to serve. Clean and dry mixing bowl.
  6. For Black Beans Hummus, place all hummus ingredients into mixing bowl and mix 15s/ Speed 7.
  7. Transfer hummus into a sealable jar and container and place into refrigerator until ready to serve. Clean and dry mixing bowl.
  8. For Tomato and Kidney Bean Sauce, place onions and garlic into mixing bowl and chop 5s/ Speed 7
  9. Add butter and saute 3 mins/ 100oC/ Speed 1
  10. Add all remaining ingredients, except kidney beans, and cook 3 mins/ 100oC/ Speed 1
  11. Add kidney beans and cook 1 min/ 90oC/ counterclock image/Speed 1, then chop 4s/ Speed 2. Transfer into a bowl and set aside. Clean and dry mixing bowl
  12. For Nachos, preheat oven to 180oC. Grease a casserole dish (30 x 25cm) and set aside
  13. Place cheese into mixing bowl and grate 10s/ Speed 8. Transfer into a mixing bowl and set aside.
  14. Layer half of the corn chips into the base of prepared casserole dish. Spread with half of the reserved kidney bean mixture and sprinkle with half of the reserved cheese mixture.
  15. Repeat layering with remaining chips, kidney bean mixture and cheese mixture.
  16. Bake for 15 to 20 minutes, or until golden brown.
  17. Serve hot with black bean hummus and cashew sour cream.


Tips: You can also serve these nachos with guacamole. But to aid with digestion and reduce flatulence caused by the fibre in the beans, you may want to add a small amount (just a pinch) of ‘Asafoetida’ during cooking. You can get ‘Asafoetida’ at Indian food stores, some Asian food stores, health food stores and online

Recipe adapted from Thermomix’s Vegetarian Kitchen Cookbook.


For more vegetarian recipes, get the book here: