Vegan nachos recipe
 Vegan cheese sauce - yes, you heard right! Easy vegan nachos are great for a party or Friday night telly. 400g/14oz butternut squash, chopped into 2.5cm/1in rounds150g/5½oz cashew butter1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice1 large garlic clove, finely chopped3–4 tbsp nutritional yeast3 tbsp almond milk (or alternative vegan milk)½ lemon, juice onlysalt and freshly ground black pepper 400g/14oz butternut squash, chopped into 2.5cm/1in rounds 150g/5½oz cashew butter 1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice 1 large garlic clove, finely chopped 3–4 tbsp nutritional yeast 3 tbsp almond milk (or alternative vegan milk) ½ lemon, juice only salt and freshly ground black pepper 4 wholemeal tortillas wraps, each cut into 6 triangles4 white tortillas wraps, each cut into 6 triangles4 medium tomatoes, roughly chopped2 red onions, roughly chopped2 avocados, halved and roughly choppedhandful fresh coriander, roughly chopped 4 wholemeal tortillas wraps, each cut into 6 triangles 4 white tortillas wraps, each cut into 6 triangles 4 medium tomatoes, roughly chopped 2 red onions, roughly chopped 2 avocados, halved and roughly chopped handful fresh coriander, roughly chopped Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Place the butternut squash onto the baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool.Meanwhile, spread the tortillas over a few baking trays (ensuring they don't overlap, if possible) and bake for 15–20 minutes, turning half way through cooking. Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth.Scatter a third of the crispy tortillas into an ovenproof dish, cover with a third of the tomatoes, onion and sauce. Repeat this process until everything has been used up. Top with the avocado and coriander and serve. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the butternut squash onto the baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool. Place the butternut squash onto the baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool. Meanwhile, spread the tortillas over a few baking trays (ensuring they don't overlap, if possible) and bake for 15–20 minutes, turning half way through cooking. Meanwhile, spread the tortillas over a few baking trays (ensuring they don't overlap, if possible) and bake for 15–20 minutes, turning half way through cooking. Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth. Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth. Scatter a third of the crispy tortillas into an ovenproof dish, cover with a third of the tomatoes, onion and sauce. Repeat this process until everything has been used up. Top with the avocado and coriander and serve. Scatter a third of the crispy tortillas into an ovenproof dish, cover with a third of the tomatoes, onion and sauce. Repeat this process until everything has been used up. Top with the avocado and coriander and serve.