Layered Mexican dip

Salsa

• 250 g ripe tomatoes (approx. 2-3 tomatoes), deseeded and cut into quarters
• 1 jalapeño chilli trimmed and cut into halves (optional)
• 80 g red onion
• 1 tbsp lime juice
• ½ tsp salt

Sour "cream"

• 100 g raw cashews
• 100 g pine nuts
• 60 g lemon juice
• 150 g filtered water
• 1 - 2 pinches salt to taste

Avocado mash

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

Assembly

• 400 g refried beans (see Tips)
• ½ iceberg lettuce shredded
• 150 g vegan cheese grated (see Tips)
• fresh coriander leaves only, for garnishing
• corn chips to serve