Best (ever) vegan nachos

Ingredients

• 2 large avocados
• Juice of 1 lime
• 2 tomatoes, finely diced
• ½ small red onion, finely diced
• 1 jalapeno pepper, seeded and finely diced (optional)
• 1/3 cup coriander leaves, chopped
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• 1 teaspoon chilli powder (optional)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ cup (70 g) tomato paste
• 1 tablespoon rice malt syrup
• 2 × 400 g cans black beans, drained and rinsed
• 500 g bag corn chips
• 1 quantity cashew queso (see below & right)
• ¼ cup coriander leaves
• 1 jalapeno, seeded and diced (optional)
• 3 limes, cut into wedges
• ½ (75 g) cup raw cashews
• 150 g silken tofu
• 1/3 cup (20 g) nutritional yeast
• 1 clove garlic
• Juice of ½ lemon
• 1 tablespoon tahini
• 1/3 cup (80 ml) soy milk, plus extra if needed
• ½ teaspoon ground turmeric
• ¼ teaspoon smoked paprika