This bad-ass platter of mean green nachos has avocado, kale, vegan cheese, and a tangy cilantro sour cream.
Preheat oven to 375°F.
Combine the ingredients for the cilantro sour cream in a high-powered blender until very smooth. Transfer to a squeeze bottle (if desired) and refrigerate until ready to serve nachos.
Bake for 10 to 15 minutes (time may vary) until the kale is slightly crispy but still green and the cheese has melted.