Directives :
1. To make the carrot nacho cheese, bring a pan of salted water to a boil, add the carrots and potato, and cook for about 10 minutes, until soft. Drain well, then transfer the vegetables to a high-speed blender. Add all the remaining ingredients and blend until very smooth. Set aside.

2. To make the vegan sour cream, drain the soaked cashews and rinse in cold water. Add all the ingredients to a high-speed blender and blend until very smooth. Set aside.

3. In a bowl, mix the tempeh, dried oregano, ancho chili powder, salt, and black pepper. Add oil to a large frying pan over medium-high heat. Once hot, add the mixed tempeh, stirring often until slightly crispy and brown, about 6-8 minutes. Set aside and keep warm.

4. Preheat the oven to 350°F.

5. In a large baking pan, add a layer of tortilla chips, black beans, red cabbage, and a drizzle of the nacho cheese. Add a second layer of tortilla chips with the crispy tempeh and nother drizzle of nacho cheese, then bake for 8-10 minutes, until lightly crispy and golden brown.

6. Remove the nachos from the oven and top with the sour cream, plus your choice of cherry tomatoes, shredded lettuce, sliced chilies, pickled red onions, black olives, and fresh cilantro. Serve hot, with lime wedges to squeeze over, and guacamole and salsa on the side.

TIPS:

If you want to make the vegan sour cream, put the cashews to soak before you start to cook–or even the night before.

The carrot nacho cheese will keep in the fridge for 3-5 days, or in the freezer for 1 month.