Loaded Vegan Potato Nachos
[Vegan]

For the Potatoes:

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.  Slice the potatoes crosswise into 1/4-inch thick slices.
2. Put the potatoes in a large bowl and toss with garlic powder, chili powder, aquafaba or water and salt, if using.  Lay the potatoes in a single layer on the prepared baking sheet and cook for 25-30 minutes, flipping once halfway through, until easily pierced with a fork and golden brown.

For the Cashew Queso:

1. Add all ingredients except water to a blender.  Add 3/4 cup hot water and blend on high for 2-3 minutes if using a high powered blender, or 5-8 minutes if using a regular blender.
2. Blend until completely smooth and creamy.  Add more hot water as necessary, a tablespoon at a time, to aid in blending.

For the Assembly:

1. Once the potato slices are done roasting, pile the potatoes on a serving platter and load with desired toppings.  Drizzle with vegan queso and serve more on the side as desired.  Enjoy!