Layered Mexican Dip

Pico de Gallo

• 9 oz ripe tomatoes (approx. 2-3 tomatoes), deseeded and quartered
• 1 fresh jalapeño chili, stem removed, seeds optional
• 2 oz red onion
• 1 tbsp lime juice
• ½ tsp salt

Cashew Cream

• 3 ½ oz raw cashews
• 3 ½ oz pine nuts
• 5 oz water
• 2 oz lemon juice
• 1 - 2 pinches salt, to taste

Guacamole

• 2 avocados, flesh only
• 1 - 2 tsp lime juice
• 1 - 2 pinches salt
• 1 - 2 pinches ground black pepper

Assembly

• 5 oz grated vegan cheese
• 14 oz refried beans, canned
• ½ iceberg lettuce head, thinly sliced
• fresh cilantro leaves, to garnish
• tortilla chips, to serve