Loaded Vegan BBQ Nachos

Name: Loaded Vegan BBQ Nachos
Ingredients: 16 ounces tempeh, cubed; 1¼ cups Vegan BBQ sauce; ⅔ cup raw cashews (If using a high-speed blender, no need to soak. Otherwise, soak in hot water for 1 hour before blending.); 1 clove garlic; 2 Tbsp lime juice; ¼ cup water; ½ tsp fine sea salt; 1 Tbsp cilantro leaves; ½ tsp chipotle flakes, optional (adds spiciness); ¼ head green cabbage, shredded (If preferred, sub 8 oz store-bought slaw mix for the cabbages and carrot.); ¼ head red cabbage, shredded; 1 large carrot, grated; ¼ cup Oil-Free Vegan Mayo (Or sub extra Cashew-Lime Dressing or store-bought vegan mayo.); 1 Tbsp fresh lemon juice; 1 tsp agave syrup or sugar, optional; tiny pinch of celery seed; 1 (15 oz) can pinto beans, rinsed and drained; 2 Tbsp Vegan BBQ Sauce; ½ tsp chili powder; ¼ tsp cumin; pinch of salt and pepper; 10 ounces tortilla chips; 1 cup frozen corn, thawed (or corn salsa); 1 large handful cherry tomatoes, halved (Sub pico de gallo for extra kick!); 2 green onions, chopped; handful cilantro leaves; half of a small lime, cut into wedges