400g black beans, drained and rinsed
½ bunch coriander leaves picked, stalks and roots chopped
3 large ripe avo’s roughly chopped
3 jalapenos chillies, thinly sliced (optional)
1 tsp apple cider vinegar
For the sour cream (prepare ahead of time – it keeps for 3 days in the fridge)
Place the cashews in a bowl covered with boiling water and soak for 24 hours
Drain the cashews and place in a blender with the remaining ingredients and blend until smooth and creamy. Season with salt and pepper and Store in the fridge until you are ready to use it. It needs about 2 hours to chill and thicken
Roast the peppers in the oven or over a grill until nicely charred and soft and dice
Place these in a bowl with the black beans, olive oil and juice of ½ lime. Finely chopped half the coriander leaves and add to the bowl as well. Season and mix to combine
In a separate bowl toss the avo, coriander roots/stalks and juice of 1 lime until the avo is coated. Season with salt and pepper.
Layer all your ingredients beautifully on a large serving platter (not the vegan sour cream)
Serve the Vegan Sour cream on the side with lime wedges.
Book a free 20-minute discovery call or explore the programmes.