Start working on the vegan cheese sauce first.Wash and peel the potatoes, and carrot and put them in a cooking pan with water and remove them from there after you make sure that the vegetables are tender with a fork or knife.
Once they are ready put them in the blender along with the other ingredients for the vegan cheese sauce.
After you finish with the vegan cheese sauce, proceed to do the pico de gallo. Chop the onion, cilantro, and tomatoes, and crush your garlic, and toss it into a bowl so you can mix the ingredients and unify the flavor. After you're done sprinkle the ground pepper and put the salt, and mixe the ingredients in a bowl one last time.
Work in the vegan sour cream. Grab the cashews and put them in a cooking pan with water and bring them to a boil. After you see the water is boiling, take the cashews and put them in an airtight container, and let them sit there for 15 minutes. After 15-minute have passed, grab the cashews and the rest of the ingredients, put them in a blender, and blend them until all the ingredients are well mixed.
Time for the guac.Grab an avocado and mash it with a fork until the avocado becomes a paste, get the rest of the ingredients and mix them with that avocado paste.
Last, but not least, do the bean paste. Grab a can of organic black beans, and rinse the can 3 times with filtered water to get rid of the excess of salt. After you finish with that, get a fork and crushing these beans until you have a bean paste.
Congrats!You're done! Now serve with organic flaxseed tortilla chips.