In a medium bowl, stir together the vegan sour cream and jalapeño peppers. Set aside.
Now heat the beans, stirring in taco seasoning (Or cumin, salt, pepper, & paprika to taste) until hot.
Spread bean mixture in a shallow serving dish about 1/2 inch thick.
Next, sprinkle the grated vegan cheese (Or pour Creamy Cashew Queso) over the hot beans (this will help the grated vegan cheese melt).