– Tortilla chips – Vegan Queso – Saucy Refried Beans – Walnut-Mushroom Taco Meat – Guacamole – Pico de Gallo – Vegan Sour Cream – Pickled Onions – Cilantro leaves – Jalapeños – Scallions
Make the vegan taco meat. Add the toasted walnuts to a food processor and blend briefly until finely chopped. Add the chopped mushrooms, homemade taco seasoning, salt/pepper, lime juice, and soy sauce.
Heat a large frying pan with a bit of oil over medium-high heat. Once hot, add the taco meat, breaking it up with a spatula, for 5-7 minutes, until browned and a bit crispy.
Make the refried beans. Heat the oil in a large frying pan over medium heat. Add the garlic and jalapeños and sauté 1-2 minutes. Add the oregano, chili powder, and cumin and stir for 1 minute. Pour in the canned beans, along with their bean liquid, and bay leaves. Cook 5-7 minutes, until saucy and thickened.
Make the queso. Add the soaked drained cashews to a high-speed blender. Add the salsa, vegan yogurt, spices, nutritional yeast, water, pickled jalapeños, and jalapeño brine. Blend until thick, smooth, and creamy. Add more water as needed to thin out, if desired.
Assemble the nachos. Add all of the tortilla chips to a rimmed sheet pan and heat up in the oven at 350ºF/175ºC for 5 minutes. Spoon the queso on top of the chips.
Top with the refried beans and the taco meat. Dollop guacamole and spoon the pico on top. Drizzle several spoons of vegan sour cream across the nachos and add the rest of your fixings: sliced jalapeños, chopped cilantro, pickled onions, etc.