Loaded Vegan Nachos with Vegan Queso

Ingredients:

1 12-ounce bag tortilla chips
3 to 4 cups vegan queso (recipe above)
1 large, ripe avocado, diced
3 large, ripe beefsteak tomatoes, cored, seeds removed, diced
1 15-ounce can black beans, rinsed and drained
½ cup cilantro leaves, roughly chopped

Directions:

Spread the tortilla chips on a large, rimmed baking sheet or serving platter. Pour the queso all over the tortilla chips — if you want, you can pour half on and serve the other half on the side, for dipping — then top with the avocado, tomatoes, black beans, and cilantro leaves.

Vegan Queso

Ingredients:

1 cup raw cashews
½ cup nutritional yeast
1 cup unsweetened soy milk (or other non-dairy milk)
8 ounces vegan cream cheese
1 small tomato, chopped (about ½ cup)
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cumin

Directions:

Add all ingredients to a high-speed blender and puree on high until smooth and warm, about 2 minutes.