Chilli Non Carne Burrito with Ben’s Original

For the sour cream, soak your cashews for at least 4 hours, unless you have a high powered blender, then you can skip this step. If soaking, drain and rinse until the water runs clear.

Combine cashews, water, lemon juice, apple cider vinegar and salt in a blender or food processor. Blend until the mixture is smooth and creamy, stop and scrape the sides if necessary. Add more water slowly, if needed to create your desired consistency.

Soak your rice for half an hour, then rinse until the water runs clear. Cook in 200ml of salted water. Once cooked, let it sit for 10 minutes before fluffing.

While your rice is cooking, thinly slice your spring onions and cut your carrots into ribbons. Combine your vinegar, water, sugar and salt in a small saucepan. Bring to a boil, let it cook for a minute and then take off the heat. Add in your spring onions and carrots and let it sit for 30 minutes to 1 hour ideally. You can also make this ahead of time and pop it in a sterile jar.

Roughly chop your gem lettuce, then lime and salt it to taste, give it a massage and leave for 5 minutes, it’s then ready to serve.

Heat Ben’s Plant Powered Chilli Non Carne in a microwave or saucepan according to packet instructions. Once hot, it’s assembly time!