Ingredients

• 0.5 cups cashews
• aluminum foil
• 1 cup chunky salsa
• 1 small red bell pepper - cored , seeded, and chopped
• 2 tablespoons nutritional yeast
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons salt
• 1 , 13 ounce
• 1 , 15.25 ounce
• 2 ripes avocados , peeled and cubed
• 0.25 cups chopped fresh cilantro , or to taste
• ½ lime , juiced
• 1 pinch salt , or to taste
• 1 cup pico de gallo
• 2 tablespoons chopped fresh cilantro , or to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
5. 5 Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
6. 6 Bake in the preheated oven until hot, 10 to 15 minutes.
7. 7 Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
8. 8 Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
9. 9 Enjoy!

Nutrition per serving