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1
For the cheese sauce: Cook potatoes by placing them in a microwave safe bowl with 2 tablespoons of water.
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2
Cover with a piece of plastic wrap and microwave for 5-6 minutes on high, stopping halfway through to stir.
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3
Cool slightly before proceeding with recipe.
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4
Put cashews in a microwave safe bowl with 1/3 of the water.
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5
Heat in the microwave for 2 minutes until slightly softened.
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6
Add the cashews with the cooking water and remaining water as well as the potatoes, olive oil, margarine and almond milk into a high powered blender (like a Vitamix) and blend until smooth, 4-5 minutes.
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7
If you dont have a blender, you can use a food processor, just make sure to pulse as you go to break up the cashews.
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8
Add the remaining ingredients for the cheese sauce and blend for another 2-3 minutes until completely smooth, stopping to scrape down the sides of blender halfway between.
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9
Set cheese sauce aside.
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10
To make the chorizo crumbles, heat the garlic clove and olive oil in a frying pan for 5 minutes over medium low heat until slightly softened.
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11
Add the vegan sausage and heat on medium high for 10 minutes, breaking up the sausage with a spoon.
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12
Sausage will be resistant to this; no worries just keep cooking.
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13
Add cumin, cayenne pepper, and salt and continue to cook, stirring constantly until sausage is evenly browned and crumbles are in small pieces.
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14
Remove from heat.
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15
For the vegan crema, blend the vegan sour cream and warm water in the blender until smooth and sour cream is thinned to a pourable consistent.
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16
Heat half (about 1 1/2 cups) of the vegan cheese sauce on the stove top on low heat for about 5 minutes, stirring constantly, until warm.
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17
The remainder of the sauce can used separately.
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18
Arrange tortilla chips on a platter or pan, throw the chorizo crumbles on top and pour cheese sauce on top.
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19
Sprinkle with pico de gallo, jalapeno slices and chopped cilantro.
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20
Drizzle with vegan crema and pile guacamole on top.
