In a food processor, pulse toasted walnuts, 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 and cook for 5-7 minutes, until browned and a bit crispy.
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.
Remove bay leaves and mash most of the beans with a potato masher or immersion blender.
Cook for 2-3 minutes, adding water or veggie broth as needed. Stir in cilantro, lime juice, and season with salt and pepper.
Add the soaked drained cashews to a high-speed blender with salsa, vegan yogurt, spices, nutritional yeast, water, pickled jalapeños, and jalapeño brine.
Blend until thick, smooth, and creamy.
(Don't forget to heat the queso up before assembling the nachos!)
Heat tortilla chips on a rimmed sheet pan in the oven at 350ºF/175ºC for 5 minutes.
Then spoon half of the queso on top of half of the chips.
Spoon half of the pico de gallo, sliced jalapeños, chopped cilantro, pickled onions, etc. onto the chips along with several spoons of vegan sour cream.
Top with the reserved half of tortilla chips then the remaining queso, beans, and taco meat.
Add some more guacamole, pico de gallo, a few more spoons of vegan sour cream, and any remaining fixings.
Serve immediately for maximal crisp, crunchiness; serve leftover guacamole on the side as a dip. Enjoy!