The Best Loaded Vegan Nachos

A healthy and vegan alternative to the Classic Loaded Nachos.

Preheat the oven to 200ºC or 400ºF
Cut the cauliflower into big florets and add into a food processor. Add the walnuts and pulse a couple of times.
For seasoning, add into the food processor yeast flakes, garlic powder, black pepper and a pinch of salt. Keep pulsing a few times until everything is completely combined and grounded.
Transfer the mixture to a baking tray, add the tomato paste and drizzle some olive oil.
Bake for about 35 minutes stirring the mixture halfway through.

For the vegan cheese dip, add to a blender the presoaked cashews, nutritional yeast, lemon juice, garlic powder, smoked paprika, turmeric, water, maple syrup and salt. Blend all the ingredients until you have a smooth consistency.

Prepare the ingredients. Finely chop the tomatoes, bell pepper and red onion. Drain the water from the corn if you are using canned corn. Mash the avocado and add a drizzle of lime so it keeps fresh and drain the water from the black beans.
Mix the plant-based yogurt with 1 tablespoon of lime juice and ½ teaspoon salt.
Start by placing the tortilla chips on a big tray.
Add the vegan cheese sauce evenly on top of the tortilla chips. Save some sauce for the top.
Add the vegan taco meat, black beans, and mashed avocado.
Place the chopped fresh veggies evenly to cover the whole tray.
Add some more tortilla chips, and taco meat.
Add some more vegan cheese sauce, plant-based yogurt, and chopped cilantro.
Drizzle some lime juice, serve and enjoy!