The Best Vegan Nachos Supreme

For the cheese sauce: Cook potatoes by placing them in a microwave safe bowl with 2 tablespoons of water. Cover with a piece of plastic wrap and microwave for 5-6 minutes on high, stopping halfway through to stir. Cool slightly before proceeding with recipe.

Put cashews in a microwave safe bowl with 1/3 of the water. Heat in the microwave for 2 minutes until slightly softened. Add the cashews with the cooking water and remaining water as well as the potatoes, olive oil, margarine and almond milk into a high powered blender (like a Vitamix) and blend until smooth, 4-5 minutes. If you don’t have a blender, you can use a food processor, just make sure to pulse as you go to break up the cashews. Add the remaining ingredients for the cheese sauce and blend for another 2-3 minutes until completely smooth, stopping to scrape down the sides of blender halfway between. Set cheese sauce aside.

To make the “chorizo” crumbles, heat the garlic clove and olive oil in a frying pan for 5 minutes over medium low heat until slightly softened. Add the vegan sausage and heat on medium high for 10 minutes, breaking up the sausage with a spoon. Sausage will be resistant to this; no worries just keep cooking. Add cumin, cayenne pepper, and salt and continue to cook, stirring constantly until “sausage” is evenly browned and crumbles are in small pieces. Remove from heat.

For the vegan “crema,” blend the vegan sour cream and warm water in the blender until smooth and sour cream is thinned to a pourable consistent.

Heat half (about 1 1/2 cups) of the vegan cheese sauce on the stove top on low heat for about 5 minutes, stirring constantly, until warm. The remainder of the sauce can used separately. Arrange tortilla chips on a platter or pan, throw the “chorizo” crumbles on top and pour cheese sauce on top. Sprinkle with pico de gallo, jalapeno slices and chopped cilantro. Drizzle with vegan “crema” and pile guacamole on top.