To make nacho chips, heat the oil in a large, heavy frying pan over medium-high heat. Working in batches, add the tortilla wedges and fry, stirring occasionally, for 2 minutes, or until golden. Using a slotted spoon, transfer the chips to a paper towel–lined plate to drain. Sprinkle with salt and set aside.

To make the cashew cheese, using the pulse button, finely grind the cashews in the food processor; don’t allow the cashews to turn into a paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in the spices.

Combine the soy milk, agar, and oil in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, or until the agar is dissolved.

With the food processor running, gradually pour the soy milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until very smooth and creamy, and then blend in the miso and lemon juice.

For grated or sliced cheese (this recipe calls for melted), transfer the cheese to a container, cover, and refrigerate about 4 hours, until very firm. Once it’s firm, grate or slice the cheese as desired. For melted cheese in this nachos recipe use the cheese immediately. Alternatively, make the cheese in advance, cover, and refrigerate. When you’re ready to use the cheese, melt it in a saucepan over medium heat until smooth and creamy, stirring frequently. If needed, add more soy milk for a thinner consistency. For Jalapeño Cashew Cheddar Cheese: Stir 2 tablespoons of minced jalapeño chiles into 2 cups of melted cheese. The cheese will keep for 4 days, covered and refrigerated.

To make the guacamole, toss the tomato, onion, cilantro, lemon juice, and salt in a bowl. Let stand for 20 minutes.

Mash the avocados in a large bowl. Stir in the tomato mixture and season to taste with more salt, if desired. Transfer to a serving bowl and serve. The guacamole will keep for 4 hours, covered tightly and refrigerated. Stir before serving.

To make the pico de gallo, stir all the ingredients in a bowl to blend. Use immediately or cover and refrigerate up to 8 hours. Stir before serving.

To make tofu sour cream, blend the tofu, vinegar, olive oil, mustard, and garlic in the food processor until smooth. Transfer the sour cream to a container and stir in the dill. Cover and refrigerate at least 2 hours and up to 2 days.

To make black beans, place the beans and the kombu in a large, heavy pot. Add enough cold water to cover the beans by 3 inches. Let stand overnight.

Drain and rinse the beans, reserving the kombu.

Return the soaked beans and kombu to the same pot and add the 7 cups water. Bring to a simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low, cover, and simmer gently, stirring occasionally, for 1 hour and 30 minutes, or until tender. The beans should hold their shape but be tender and creamy when mashed.

Meanwhile, heat the oil in a heavy skillet over medium heat. Add the onion and garlic, and sauté for 5 minutes, or until the onion is tender. Add the basil and sauté 1 minute longer, or until it wilts. Add the onion mixture to the beans and stir in the salt. The beans will keep for 2 days. Cool, then cover and refrigerate.

To assemble nachos, arrange the warm chips over a large platter. Spoon the warm melted cheese over the chips, then spoon the beans over the cheese. Spoon the pico de gallo over the beans and top with the guacamole. Drizzle on the sour cream, sprinkle with the green onion, and serve immediately.