Pepperjack Chickpea Nachos

In a small pot over medium-high heat, heat the almond milk just until boiling. Sprinkle in the cheddar and pepperjack cheeses, whisking the entire time. Once all the cheeses are added, continue whisking, until the cheese is completely melted and the sauce has come together. Remove from the heat.

In a small bowl, whisk together the sour cream and lime juice until thoroughly blended. Set aside.

Arrange the tortilla chips over a large platter. Drizzle the cheese sauce over the chips, followed with the salsa verde. Sprinkle the tomatoes and chickpeas over the platter of chips. Finally, drizzle the sour cream over top of the nachos.

Serve with lime wedges.