Vegan nachos with cashew queso, refried black beans and sauteed kale

Soak the raw cashews in 150 g water about 15 minutes to soften.

Dice the half red onion and the poblano, and rough mince the garlic.

Heat a tall-sided two quart pot over medium high, add oil, then the onions and poblanos with a strong pinch of salt, and fry about two minutes.

Add the garlic and fry two minutes more.

Add the cumin and chili powder and bloom them in the oil about 30 seconds.

Add two undrained cans of black beans, drop to medium low and simmer five to 10 minutes.

Blend the soaked cashews and their liquid with smoked paprika, salt, tomato paste, lime juice and nutritional yeast until smooth and creamy, adding 15 to 20 g more water if too thick.

Puree the bean base with an immersion blender 20 to 30 seconds for a rustic refried texture.

Stir in the third can of beans, rinsed, then the lime and a strong pinch of salt; taste for seasoning.

Strip the kale stems, wad the leaves up and slice them thin, then wash in a salad spinner without spinning dry.

Add the kale to a hot pan with a generous squeezer of oil and a strong pinch of salt and smush it down with a lid.

Cook three minutes without stirring, stir, re-cover and cook three more, six to seven minutes in total until tender and the moisture has cooked off.

Lay down eight to 10 tortilla chips, three to four spoonfuls of refried beans, a few pinches of kale and a long squeeze of cheese sauce.

Repeat with seven to eight more chips, more beans, more kale and more cheese sauce.

Garnish with four to five dollops of chunky salsa, cherry tomatoes, sliced black olives, pickled jalapenos and diced avocado.