Place cauliflower and potatoes in a medium saucepan, cover with water, about an inch above. Add 1/4 teaspoon salt. Bring to a boil over high heat then bring down to simmer. Cook until vegetables are fork tender which will take around 10 minutes.
Drain, running cool tap water over them so they become room temperature.
In a high-speed blender like a Vitamix place cooked cauliflower, potatoes, cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt. Blend until smooth and creamy. You might need to add more water, try a tablespoon at a time to get the consistency you want.
Assemble the chips, black beans, pineapple, cucumbers, and onions on a serving plater. Top with nacho cheese sauce, cilantro, and salsa. Serve.