Fully Loaded Vegan Nachos

For the Walnut-Mushroom Taco Meat: Add walnuts (0.75 cup) to a dry skillet over medium-low heat and toast for 4 to 5 minutes, stirring frequently. Alternatively, spread on a sheet pan and toast in a preheated oven at 350ºF/175ºC for 7 minutes. Transfer to a food processor and pulse until finely chopped, but not smooth. Add roughly chopped mushrooms (1 cup), kosher salt (0.25 tsp), black pepper (0.5 tsp), mexican oregano (1 tsp), ground cumin (1 tsp), chili powder (1 tsp), ground coriander (0.5 tsp), garlic powder (0.5 tsp), smoked paprika (0.5 tsp), onion powder (0.25 tsp), cayenne pepper (0.25 tsp), and tamari (1 tsp), lime juice (1 tsp). Pulse until finely chopped but not smooth. Heat a large nonstick frying pan over medium to medium-high heat with avocado oil (2 tsp). Add the mixture, breaking it up, and cook for 5 to 7 minutes until browned and crispy. To reheat, warm in a frying pan until crisp.

For the Saucy Refried Beans: Heat olive oil (1 tbsp) in a large frying pan over medium heat. Add cloves (3 garlic) and pepper (1 jalapeno) and sauté for 1.5 to 2 minutes. Add dried oregano (1 tsp), chili powder (0.5 tsp), and ground cumin (0.5 tsp) and stir for 1 minute. Pour in pinto beans (1 can) (with liquid) and leaf (1 bay). Cook for 5 to 7 minutes, stirring occasionally, until saucy and thickened. Remove leaf (1 bay). Mash most of the beans with a potato masher or immersion blender, leaving some whole for texture. Cook for 2 to 3 minutes, adding up to vegetable broth (0.33 cup) or water (0.33 cup) as needed. Stir in fresh lime juice (1 tbsp) and fresh cilantro (1 handful), then season with kosher salt (0.5 tsp) and black pepper (0.5 tsp). To reheat, add a few splashes of water or vegetable broth to loosen.

For the Vegan Queso Sauce: Add raw cashews (1 cup) to a saucepan, cover with water, and boil for 15 minutes. Drain. Alternatively, soak cashews in cool water overnight or in boiling water for 15-30 minutes if using a high-powered blender. Add the drained cashews, vegan coconut yogurt (0.5 cup), salsa (0.5 cup), water (2 tbsp), ground cumin (1 tsp), chili powder (0.5 tsp), smoked paprika (0.5 tsp), black pepper (0.5 tsp), nutritional yeast (2 tbsp), pickled jalapeños (2 tbsp), and pickled jalapeño brine (2 tbsp) to a high-powered blender. Blend until thick, creamy, and smooth. Season with kosher salt (0.5 tsp) to taste. To serve warm, gently heat in a small saucepan over low heat for 8 minutes, stirring occasionally. Add a splash of water if too thick.

For the Pico de Gallo: Combine pepper (1 serrano), diced red onion (0.75 cup), kosher salt (0.75 tsp), and fresh lime juice (2.5 tbsp) in a large bowl and marinate for 10 minutes. Place diced tomatoes (12 ounces) in a colander and sprinkle with a pinch of salt; let rest for 10 minutes to drain excess water. Add the drained tomatoes to the onion mixture, along with clove (1 garlic) (optional) and fresh cilantro (0.5 cup). Mix to combine, then season with black pepper (0.5 tsp) and additional salt or lime juice as needed. Let rest for 5-10 minutes for flavors to meld.

For the Guacamole: Scoop avocados (3 ripe) into a bowl. Squeeze lime (1 large) on top. Add jalapeño (1), cloves (2 garlic), and fresh cilantro (0.25 cup). Mash with a fork until smooth with some rough chunks. Season with kosher salt (0.5 tsp) to taste.

For the Quick Pickled Onions: Wash and rinse a 1-pint jar. Add onion (1 red), sliced thinly, and up to red pepper flakes (0.5 tsp) (optional) to the jar, packing tightly. Leave 0.5 to 1 inch of space from the rim. Bring distilled white vinegar (0.25 cup), distilled white vinegar (1 tbsp), water (0.5 cup), water (2 tbsp), maple syrup (1 tbsp), and kosher salt (2 tsp) to a boil in a small saucepan, whisking to dissolve. Pour the hot brine over the onions, submerging them. Gently tap the jar to remove air bubbles. Top with more brine if needed and seal. Let cool to room temperature before refrigerating. Taste after 8 hours, but best after 48 hours. Store in the fridge for 2 to 3 weeks.

For the Homemade Vegan Sour Cream: Add raw cashews (1 cup) to a saucepan. Cover with water and bring to a boil. Boil for 15 minutes. Drain the soaked cashews. Alternatively, soak in cool water overnight. Add drained cashews, freshly squeezed lemon juice (2.5 tbsp), white vinegar (0.5 tsp), coconut yogurt (0.5 cup), sea salt (0.25 tsp), and garlic powder (0.5 tsp) to a high-powered blender. Blend until smooth and creamy, scraping down sides. Add water (3.5 tbsp) gradually until fully pulverized and desired consistency is reached. Season to taste. Refrigerate before using.

Preheat the oven to 350ºF. Line a rimmed sheet pan with parchment paper. Warm up the prepared vegan queso (1 batch), saucy refried beans (1 batch), and walnut-mushroom taco meat (1 batch). Transfer all sturdy tortilla chips (14 ounces) to the lined sheet pan. Heat in the preheated oven for 5 minutes to warm up. Remove the sheet pan from the oven. Scoop half of the sturdy tortilla chips (14 ounces) onto a large plate or cutting board and set aside. Start 5m timer

Evenly spoon half of the warm vegan queso (1 batch) on top of the remaining chips on the sheet pan. Add half of the warm saucy refried beans (1 batch), then half of the walnut-mushroom taco meat (1 batch).

Add other toppings: a third of the guacamole (1 batch) or diced avocado, half of the pico de gallo (1 batch) or your favorite salsa, a couple spoons of vegan sour cream (3 tbsp), and half of the remaining toppings: jalapeños, thinly sliced (1.5 fresh), cilantro leaves and tender stems, chopped (0.5 cup), pickled onions (1 handful), and/or thinly sliced (3 scallions,).

Add the reserved sturdy tortilla chips (14 ounces) on top. Layer with the remaining vegan queso (1 batch), saucy refried beans (1 batch), and walnut-mushroom taco meat (1 batch). Finish with the rest of the optional toppings: one third of the guacamole (1 batch), remaining pico de gallo (1 batch) or salsa, a few more spoons of vegan sour cream (3 tbsp), and remaining pickled onions (1 handful), cilantro leaves and tender stems, chopped (0.5 cup), jalapeños, thinly sliced (1.5 fresh), and/or thinly sliced (3 scallions,). Serve immediately for maximal crispy crunchiness. Serve leftover guacamole (1 batch) on the side as a dip.