This creamy, dairy-free nacho platter starts with raw cashews blended into a silky, tangy sauce loaded with nutritional yeast, lemon juice, and warm spices like cumin and smoked paprika — no cooking cheese wheel required, just a saucepan and a few minutes of stirring until it turns glossy and thick. Crunchy tortilla chips get piled high, topped with hearty black beans, and baked just until everything's warmed through and the edges turn irresistibly crisp. Fresh pico de gallo, sliced jalapeño, creamy diced avocado, and a bright hit of lime juice finish things off, with cilantro scattered over the top for a fresh, herby lift. Every element here is built from whole, simple ingredients, which makes this a genuinely solid pick for a gluten free spread — no second-guessing needed at the table. It's the kind of shareable, loaded tray that disappears fast, whether you're serving it for game day or just craving something bold and cheesy-tasting without the dairy. Serve it straight off the baking sheet while the sauce is still warm and the chips are at their crispiest.
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Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and discard the soaking water.
Preheat the oven to 375°F (190°C).
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