Buffalo Cashew Cheese + Sweet Potato Nachos

For the Cashew Cheese Sauce: Soak 1 cup of cashews for at least 4 hours or overnight. Combine the soaked cashews, 1 cup water, 2 tbsp nutritional yeast, 1 tbsp hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, and 1/2 tsp sea salt in a blender or food processor. Purée until smooth. Store in the fridge and reheat when ready to serve.

For the Sweet Potato Nachos: Preheat oven to 450F (232C). Slice 2 large sweet potatoes into chip shapes. Coat them with 2 tbsp olive oil and salt to taste. Bake for 35 minutes, flipping halfway through.

Assembly: Layer the baked sweet potato chips with black beans, corn, onions, tomatoes, and avocado. Drizzle generously with the prepared Buffalo Cashew Cheese Sauce and serve with additional salsa and avocado.