Loaded with tons of cheese and sour cream, nachos aren't usually a vegan-friendly option. Until now. A flavorful sauce made from raw cashews, spiced up with jalapeños and jarred pimentos, makes a perfect dairy-free alternative.
Place the cashews in a small mixing bowl and cover with water. Let soak for about 30 minutes. Then, combine all of the ingredients, including the cashew soaking water, in a food processor or blender and purée until smooth and creamy.
Transfer to a saucepan, and cook over medium-low heat, stirring frequently to prevent sticking and burning, until heated through.
Place a bed of chips on a serving platter. Cover with the black beans, corn, red onion, jalapeños, tomatoes, and avocado.
Pour a generous amount of hot cashew nacho sauce over the chips and toppings. Garnish with cilantro and scallion. Serve with green sauce, preferably El Yucateca.