Layered Mexican dip

Pico de Gallo

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

Sour "cream"

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

Guacamole

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

Assembly

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