In the meantime, add the tomatoes, onions, garlic cloves, Mexican oregano, and 2 cups of vegetable broth to a blender. Add ⅔ of the pasilla chiles and all of the arbol chiles, then mix on high until smooth.

Transfer the leftover chile oil to a stockpot over medium heat. Pour the salsa through a mesh strainer into the pot, then let it simmer for 10 minutes, stirring occasionally.

Add the rest of the vegetable broth, bay leaf, and sprigs of epazote to the pot. Stir to combine, then turn the heat down to simmer for 20 minutes. Taste and season with salt and pepper to your liking.

Heat about ~1 inch of neutral oil in a deep saucepan or skillet over medium. Cut the tortillas into thin strips and fry in batches until golden brown, about 2-4 minutes per batch.

Transfer the strips to a paper towel-lined plate to drain excess oil. Continue this process until all the strips are gone.

To serve, add a handful of tortilla strips to a bowl followed by a few ladles of broth. Top the bowl with cubed avocado, cubed vegan mozzarella, fried pasilla chile rings, lime wedges, cashew crema, and cilantro. Happy eating!