• Soak the walnuts in the hot boiling water for 25 minutes. Drain then add to a food processor. Using the pulse button process the walnuts until nice ground texture is achieved (press the pulse button a few times to avoid over-processing).
  2 cups raw walnut pieces
• Preheat a heavy bottom skillet over medium heat and sauté the finely diced onion in a drizzle of olive oil until fully softened and begins to get nicely golden all over.
  1 small sweet onion
• Stir in the capers and sun dried tomatoes and give everything a stir. Push everything to the sides, add a drizzle of olive in the center and add the garlic, cook just until fragrant.
  1 Tbsp brined capers, 1 garlic clove, 5 sun-dried tomatoes
• Add all the spices and give everything a good stir to mix well and bloom the spice mix, you should start smelling them release their aromas.
  1 Tbsp onion powder, 2 tsp sweet smoked paprika, 2 tsp oregano, 1.5 tsp cumin, 2 tsp coriander, 2 tsp shoyu
• Mix in the tomato paste then add the ground walnuts. Give everything a good toss to coat well all over. Stir in the shoyu and if needed you can add a drop of water to help lift any spices from the bottom of the pan. Set aside until ready to serve.
  1.5 Tbsp tomato paste, 2 cups raw walnut pieces

Make the Nacho Cheese Sauce

• Soak the cashews in hot water for 20 minutes, drain and add to a powerful blender together with 1 cup of water and all the spices (nooch, tapioca, miso, Chile in adobo, onion powder, paprika + salt). Process until silky smooth and transfer to a saucepan.
  1/3 cup raw cashews pieces, 1 cup water, 3 Tbsp nutritional yeast, 3 Tbsp tapioca starch, 1 Tbsp white miso, 1 chipotle in adobo sauce, 1 Tbsp onion powder, 1/4 tsp sea salt + more to taste, 1/4 tsp smoked paprika
• Bring to a simmer and cook for 3 to 5 minutes whisking to prevent any lumps. Your cheese sauce is ready once thick and stretchy. Pour over the nachos and enjoy hot.
  

Assembling the Nachos

• Place 2-3 handfuls of tortilla chips on an oval serving platter. Spread the walnut meat all over then drizzle with the hot nacho cheese.
• Top with diced tomatoes, red onion, avocado and chili pepper slices. Drizzle more nacho cheese on top and garnish with some cilantro leaves and vegan sour cream. Serve with lime wedges on the side.