Combine diced tomatoes, finely chopped red onion, chopped cilantro, 1 tbsp lime juice and 1 tsp sea salt in a bowl. Stir gently and taste; adjust salt or lime if needed. Let rest at room temperature while other components are prepared (10–15 minutes) to allow flavors to meld.

Make smashed avocado

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until mostly smooth with a few chunks. Add 1 tbsp fresh lime juice, 1 tsp sea salt and 1 tsp black pepper; mix and taste, adjusting seasoning. Keep covered to prevent browning if not using immediately.

Make garlic & herb sauce

In a small bowl combine 4 tbsp vegan mayonnaise, 1 tsp lemon juice, 1 minced garlic clove, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Refrigerate until assembly.

Prepare grated Sheese

Grate 200 g Sheese block (or use pre-shredded vegan cheese). Set aside. If Sheese is very firm, let it sit at room temperature 10 minutes for easier melting.

Make Sheese sauce

In a small saucepan whisk together 120 g vegan cream cheese/spread, 120 ml unsweetened plant milk, 2 tbsp nutritional yeast, 1 tsp cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tsp salt until smooth and lump-free.

Place saucepan over medium-low heat. Cook, whisking constantly, until the mixture warms and thickens into a pourable sauce, about 4–6 minutes. If too thick, thin with 1–2 tbsp additional plant milk. Remove from heat and keep warm.

Assemble and melt

Preheat oven to 180°C (350°F). Spread 8 cups of tortilla chips in an even single layer on a large ovenproof platter or baking sheet lined with parchment. Sprinkle half of the grated Sheese evenly over chips.

Drizzle about two-thirds of the warm Sheese sauce over the chips and shredded Sheese so cheese starts to melt and coat chips. Add remaining grated Sheese in spots, then transfer to oven.

Bake 6–8 minutes, or until the Sheese is softened and topping is warm and edges of chips are toasty. Watch carefully to avoid burning.

Finish and serve

Remove nachos from oven. Immediately dot or spoon the smashed avocado across the top in small scoops. Spoon pico de gallo over the chips in several places.

Drizzle remaining warm Sheese sauce over the assembled nachos, then drizzle garlic & herb sauce in a thin zigzag. Scatter pickled jalapeño slices, optional sliced olives and fresh cilantro leaves over the top.

Serve hot with extra lime wedges on the side. Recommend serving 3–4 people as a starter or 2 as a hearty snack.