Plant Based Paleo Nachos with Cashew Cheese

For the Cashew Sauce: Soak 2 cups of cashews in water for at least 2 hours. Then rinse them. Add the rinsed cashews into a blender with 1 1/2 cup water, 1 tsp chili powder, 1 tsp onion powder, 1/2 tsp paprika, and 1/4 cup nutritional yeast. Blend until smooth. Add more water or a little almond milk if needed to thin it out to your desired consistency.

For the Nachos: Slice 2-3 sweet potatoes into rounds. Coat the sweet potato rounds with 2 tbsp avocado oil. Bake at 450°F for 25 minutes, turning halfway through. Simultaneously, bake sliced peppers and onions with taco seasoning at 450°F for 15 minutes. Once everything is cooked, arrange the sweet potato chips and roasted vegetables on a platter. Drizzle generously with the prepared cashew sauce. Top with sliced avocado, jalapeños, and fresh cilantro.