Soak Cashews:
Place cashews in a heatproof bowl, cover with boiling water, and soak for 30–60 minutes until softened. For a faster method, simmer cashews in a small pot of water for 15 minutes. Drain and set aside.

Cook Tempeh:
Crumble the tempeh into small, bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add the tempeh along with water or broth, spices, and tamari (if using). Stir well to coat. Cook until the liquid has evaporated and the tempeh is golden-brown with crispy edges, about 8–10 minutes. Remove from heat and set aside.

Preheat Oven
Preheat your oven to 175 °C (350 °F). Line a large baking tray with parchment paper for easy cleanup.

Make Cashew Sour Cream
In a high-speed blender, combine the soaked cashews, ½ cup water, lemon juice, vinegar, and salt. Blend on high until completely smooth and creamy, scraping down the sides as needed. Taste and adjust tanginess or salt to your preference.

Prepare Guacamole
In a medium bowl, mash avocados until mostly smooth. Stir in lime juice, garlic, salt, and any optional mix-ins like diced tomato, red onion, or chopped cilantro. Adjust seasoning to taste.

Assemble Nachos
Spread half of the tortilla chips in a single layer on the prepared baking tray. Scatter over half the black beans, half the tempeh, and half the vegan cheese. Repeat with the remaining chips, beans, tempeh, and cheese to create two even layers.

Bake
Transfer the tray to the oven and bake for 8–10 minutes, or until the vegan cheese has melted and the chips are lightly crisped.

Top & Serve
Remove from the oven and immediately dollop guacamole and cashew sour cream evenly across the top. Add salsa or diced tomatoes, onion, cilantro, and jalapeños (if using). Serve hot and enjoy straight away for the crispiest texture.