Whole Food Nachos With Mockamole Green Dip
[Vegan, Gluten-Free]

For the Mock-amole:

1. The night before, place the cashews in a jar of water and leave them to soak.
2. Combine the soaked and drained cashews with the rest of the ingredients together in a small blender and blend until smooth.

For the Nachos:

1. Start preheating a frying pan (any type will work fine)
2. Pulse the dry ingredients together in a small blender to form a coarse flour.
3. Transfer to a bowl and add the water.
4. Mix to combine and knead for a few seconds, just to make sure everything is well incorporated.
5. Divide the dough into 4 to 6 (depending on the size of your pan!) and form little balls.
6. Using a rolling pin, roll out the balls to form flat tortilla-like circles. If you need to turn the dough over to roll evenly, use a spatula to scrape it off your countertop (or wooden chopping board!). It shouldn't stick ridiculously.
7. If some pieces break off, just re-attach them by pressing together.
8. Using a spatula, transfer the circle of dough from the working surface to the frying pan (no oil or anything else needed!) and let it cook on medium heat for at least 3 minutes on each side or until it starts to crisp up!
9. When cooked, remove from the pan and cut into triangles before leaving them to cool.
10. Repeat with the remaining dough balls.
11. Alternatively, roll out the dough, cut into whatever shape you like and bake in the oven until golden and crispy.
12. You can add herbs and spices to the dough before cooking or sprinkle on top once cooked.
13. You can also place them in the oven or back in the frying pan for a few minutes if you find that they are no longer as crispy as you'd like after a while.
14. Serve with the Mock-amole dipping sauce, salsa, nacho cheeze or any other dips you'd like and a huge salad!