Step 1

Preheat oven to 375 degrees F (190 C). Spread a thin layer of BBQ sauce in a baking dish. Place cubed tempeh on top of sauce, and cover with remaining sauce. Gently toss to coat. Bake 20 to 25 minutes or until hot and the sauce is beginning to caramelize.

Step 2

For standard blender: soak cashews in hot water for at least one hour. Drain and proceed with steps below.

Step 3

Combine cashews, garlic, lime juice, water, and salt in a high speed blender, and blend until smooth. Add cilantro and chipotle flakes, if using, and blend again. Taste and adjust seasonings, as desired. Transfer to a jar, and refrigerate until ready to use.

Step 4

In a large bowl whisk together the mayo, lemon, agave (if using), and celery seed (or use approx 1/4 cup cashew dressing). Add cabbages and carrot, and toss to coat. Taste and adjust seasonings, as desired. Refrigerate until ready to use.

Step 5

Place a small sauce pan over medium heat. Add the pinto beans, 2 Tbsp BBQ sauce, chili powder, cumin, salt and pepper. Cook for 3 to 5 minutes, or just until hot. Remove from heat.

Step 6

Heat the corn in a small sauce pan on the stovetop or in a bowl in the microwave. Trasnfer to a strainer, a tea towel, or a paper towel, and gently squeeze to remove any excess moisture.

Step 7

Spread a layer of tortilla chips on a large platter. Top with half of each of these: corn, beans, tempeh, and slaw. Add another layer of chips and repeat. Add the tomatoes, green onion, and cilantro. Serve with lime wedges on the side. Drizzle the nachos with dressing, or serve on the side.