2 cups cashews, soaked for 2 hours and drained
2 garlic cloves
2-3 tablespoons nutritional yeast
1 ¼ cup water, plus more to thin if necessary
3/4 -1 teaspoon salt
¼ teaspoon turmeric (for color)
¼ teaspoon dry mustard
1 teaspoon olive oil
1 package extra firm Nasoya tofu
1 ½ teaspoons chili powder
¾ teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
Salt and pepper, to taste
8 servings your favorite tortilla chips (about 8 cups of tortilla chips)
1 (15 ounce) can black beans, rinsed and drained
1 red pepper, diced
1 white onion, diced
½ cup your favorite salsa
1 avocado, sliced or diced
1 jalapeño, sliced
Cilantro to garnish
Hot sauce, for drizzling


1.To make the cashew cheese sauce: Make sure you soak the cashews in 4 cups of water for at least 2 hours, otherwise you can place them large bowl, then add 4 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes-1 hour to speed up the process.
2.Once ready to make the sauce add drained cashews, garlic, nutritional yeast, water, turmeric, dry mustard and salt to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary to help blend. Set aside.
3.Place a large skillet over medium high heat, add olive oil. Once is hot, use your hands to crumble tofu and add to the pan. Sprinkle the spices and salt and pepper. Cook for 5 minutes, stirring frequently. Taste and add more salt and pepper, if necessary.
4.Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add chips and spread out evenly.
5.Sprinkle tofu, black beans, red bell pepper, onions evenly over the chips. Drizzle chips with the cashew cheese sauce.
6.Bake for 10-15 minutes. Remove from oven and garnish with avocado, salsa, jalapeno, cilantro and hot sauce if desired. Serves 8 for an appetizer. Enjoy!

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