Loaded tortilla chips get piled high with warm black beans, a creamy blended cashew sauce spiked with smoked paprika and a touch of cayenne, and all the fresh toppings that make nachos irresistible. The cashew sauce cooks down on the stovetop until it's thick, glossy, and clings to every chip, no dairy needed to get there. Juicy pico de gallo, sliced jalapeño, and diced avocado bring brightness and crunch, while a squeeze of lime and a scatter of cilantro tie the whole tray together right before serving. It's a fully plant-based, protein-packed platter that's as good for a casual weeknight as it is for game day. This one is a natural fit for a vegetarian spread, easy to build ahead and finish in the oven right before guests arrive.
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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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