Prepare the cheese by chopping the blocks of Chao slices to create a handful of shreds for sprinkling on top of the nachos (use about 1/3 for shreds). Use the remainder for melting. Cube the cheese and heat over low, adding almond milk for the desired consistency. Stir frequently.
Crumble the sausage. Break by hand, and/or use a food processor to create finer crumbles.
Layer chips evenly on a cookie sheet. Add 1/2 of the toppings (melted nacho cheese, scallions, jalapenos, tomatoes, green peppers, and sausage).
Add a second layer of chips and the remainder of the toppings. Add the shredded cheese.
Bake on the bottom rack at 325 F for 15 to 20 minutes.
Serve with sour cream, guacamole, and salsa.

1 package Field Roast Chao tomato cayanne cheese, sliced and cubed
1/2 package Field Roast Chao coconut herb cheese*, sliced and cubed
2 links Field Roast Mexican chipotle sausage, crumbled
Unsweetened almond milk
1/3 cup scallion, chopped
1/4 cup green bell pepper, chopped
1 to 2 jalapeno, sliced
1 large tomato, chopped
Tortilla chips
Ready made salsa
Vegan sour cream
Guacamole