- Preheat the oven to 375°F (190°C).
- Spread the tortilla chips in a single layer on the baking sheet. Drizzle half the cheese sauce or 3/4 cup (175 milliliters) cheese shreds overtop. Dollop the refried beans over the nachos. Sprinkle the green pepper, red pepper and onion overtop in an even layer. Add the remaining cheese sauce or shreds, then bake in the preheated oven for about ten minutes, until the cheese is hot and bubbling slightly. Make sure to keep an eye on the nachos so the chips don’t burn.
- Remove from the oven and serve hot, sprinkled with cilantro (if using). Serve with the guacamole, salsa and vegan sour cream (if using) alongside for dipping.
- If you are not using a high-powered blender, cover the cashews with very hot water in a bowl and soak for one hour. If you have a high-powered blender, proceed to Step 2.
- Place the potato and carrot in a medium pot and add enough water to cover. Boil for about 12 minutes over high heat, until tender. Drain and rinse with cold water until the vegetables have cooled completely.
- Drain the cashews, if necessary. Add the cooked potato and carrot, cashews, 1/3 cup (75 milliliters) water, nutritional yeast, lemon juice, Dijon mustard, salt and garlic powder to the blender. Blend on high speed for about one to two minutes, until completely smooth.
- To serve immediately: Pour the sauce into a medium pot over medium-low heat; stir constantly for about five minutes, until heated through. Serve. To store: Transfer to an airtight container or jar and store in the fridge for up to four days.
For a more budget-friendly and nut-free option, omit the cashews. To get a rich and creamy texture without the nuts, use 1/3 cup (75 milliliters) full-fat coconut milk instead of water.