Amazing Vegan Nachos

To make the Vegan Queso, place the cashews in a small bowl and cover them with ½ cup hot water. Let them soak while you measure and add the salt, lemon juice, and turmeric to a high-speed blender. Open the can of diced tomatoes and drain the juices into the blender as well. 2. Add the cashews along with their soaking water to the blender, secure the lid, and blend until very smooth. It won't necessarily taste like cheese yet, so pour it into a bowl and stir in the diced tomatoes. Taste the mixture and make any adjustments to taste. (You can also blend the tomatoes into the mixture if you prefer a less chunky queso.) If you'd like to serve this warm, transfer to a small saucepan and stir often over low heat. If the queso thickens too much, add a tablespoon of water to thin it out again. 3. In a large skillet over medium heat, add the olive oil, onion, and pepper. Stir until the veggies soften, about 6 to 7 minutes. Then add in the drained beans, cumin, chili powder, oregano, and salt. Stir until the beans are hot, about 2 to 3 more minutes. 4. To assemble the nachos, place some chips on a serving dish and top them with the warm black bean mixture and queso. Add any extra toppings you like, such as guacamole, salsa, sliced jalapenos, or fresh cilantro, and serve right away. 5. Leftover queso, beans, and other toppings can be stored separately in the fridge for 4 to 5 days. 6. prep5 mins 7. cook0 mins 8. total5 mins