1

In a bowl filled with just boiled water, soak your cashews for about 30-45 minutes, until soft.

2

Make your Queso: Once soft, drain and rinse the cashews and add to a blender along with the water, nutritional yeast, ½ tsp smoked paprika, ¼ tsp cumin, ½ tsp chili powder, turmeric and ¼ tsp kosher salt. Blend on high until smooth and creamy, adding more water as needed to thin. Set aside.

3

Preheat the oven to 425ºF.

4

On a baking sheet add the cauliflower and toss with the oil, 1 tsp smoked paprika, 1 tsp chili powder, ½ tsp cumin, ½ tsp kosher salt, mixing well with your hands. Spread them out evenly and bake for 15 minutes, then remove, flip and bake for 8-10 more minutes, until browned and crispy.

5

Meanwhile make the guacamole by adding the avocado to a bowl and mashing with a fork, then add the onion, ¼ tsp kosher salt salt and lime juice. Set aside.

6

Remove the cauliflower from the baking sheet and add the tortilla chips. Then add the cauliflower back on top of the chips. Add the salsa and drizzle the queso on top.

7

Bake for 8 to 10 minutes until heated through and the chips are crispy.

8

Using a spatula, transfer to a plate (or leave on the baking tray) and drizzle with more queso. Then top with green onion, jalapeno and guacamole. Enjoy!