1 cup chopped cauliflower

1 cup peeled and cubed Yukon gold potato

¼ cup raw cashews

3 tablespoons water, more as needed

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 chipotle pepper from a can of chipotles in adobo*

1 garlic clove

½ teaspoon onion powder

½ teaspoon sea salt

For the nachos:

Tortilla chips

½ cup diced cherry tomatoes

⅓ cup cooked black beans, drained and rinsed

½ cup Pineapple Salsa

¼ cup diced red onion

¼ cup chopped cilantro

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