Get your hit of Mexican with an extra shot of health.


  • 700 g water soaked cashews

  • 2 probiotic tablets

  • Salt, to season

  • Juice of 1/2 lemon

  • 2 cups canned black beans

  • 200 g marinated firm tofu

  • 200 g kale

  • 2 avocados, smashed

  • 1 lime cheek

  • 2 corn corn tortillas

  • Pico De Gallo

  • 1 firm avocado, roughly chopped

  • 1 red onion, finely diced

  • 1 cucumber, roughly diced

  • 20 cherry tomatoes, halved

  • 1 lime, juiced

  • 4 tbsp Hillfarm Garlic Infused Oil

  • Pinch of salt

  • 1/2 bunch coriander, roughly chopped


  • 1.

    Soak your cashews overnight, then rinse until the water run clear. Blend cashews with 700 g water in a food processor until smooth. Open probiotic capsules and mix probiotic powder into the cashew paste, season with salt and blitz again for 10 seconds. Place your cashew mixture into a sterile jar and cover with a cheese cloth so the cashew mixture can breathe and allow to ferment in a warms pot for 3-4 days, checking the process by smelling the mixture once a day. To serve, blitz cashews again to incorporate the crust on top and add a squeeze of lemon if desired.  Keep refrigerated.

  • 2.

    For the Pico De Gallo, combine all of the salsa ingredients in a bowl and toss to combine.

  • 3.

    For the burrito bowl, warm beans, tofu and kale in a medium-sized pan until the kale wilts. Spread the cashew cheese into the serving bowl, then top with bean mixture, smashed avocado and pico de gallo.

  • 4.

    Serve with the warmed tortillas and a lime cheek.

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