You don't need dairy to make a killer plate of nachos! Piled high with refried beans, creamy guac, and diary-free queso, these vegan nachos will be a hit with vegans, vegetarians and omnivores alike. Watch out, because they're addictive!
Place the cashews and potato into a small saucepan and cover them with a few inches of water.
Place the pot over high heat and bring the water to a boil.
Lower the heat and allow it to boil for about 15 minutes, until the potato is very soft.
Remove the pot from the heat, drain the water, and allow the potato and cashews to cool for a few minutes.
Transfer the potatoes and cashews to a food processor fitted with an s-blade. Add 1/2 cup of milk and blend to form a smooth paste, stopping to scrape down the sides of the bowl as needed.
Add the remaining milk, along with the nutritional yeast, hot sauce, salt, garlic powder and onion powder. Blend until smooth. Thin with additional milk if needed.
Taste-test and adjust any seasonings to your liking.
Coat the bottom of a medium skillet with oil and place it over medium heat.
When the oil is hot, add the onion. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the garlic and sauté for about 1 minute more, until very fragrant.
Stir in the beans, cumin, oregano, and 1/2 cup water. Raise the heat and bring the liquid to a simmer.
Lower the heat and allow it to simmer for about 10 minutes, until the beans soften up a bit. Add water during cooking if the skillet becomes too dry.
Mash the beans with a fork or potato masher. Add water as needed to reach the desired consistency.
Remove the skillet from the heat and stir in the salt and hot sauce to taste.
Place the avocados into a small bowl and mash them well with a fork.
Stir in the tomato, cilantro, onion, lime juice, jalapeño, and garlic.
Season with salt to taste.
Arrange the chips on a large plate or skillet.
Top with refried beans, guacamole, nacho cheese sauce, olives, cilantro, scallions, tomato, and jalapeño.