Baked and Stuffed Avocados with Cashew Queso and Chipotle Plant-based Sausage
Ingredients:
Baked and Stuffed Avocados with Cashew Questo and Mexican Chipotle Plant-based Sausage
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3 ripe avocados
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2 Mexican chipotle style plant-based sausage (Safeway, Kea'au Natural Foods)
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1/2 red onion, diced
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2 C Green Chile Cashew Queso (see recipe above)
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1 C Salsa Pico (see recipe above)
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1 handful fresh cilantro, for garnish
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1 jalapeno, sliced, for garnish
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pinch Salt
Green Chile Cashew Queso
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2 C butternut squash
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1.5 C raw cashews, soaked for at least an hour, drained
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1/4 C garlic cloves (about 8-10)
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1 T coarse salt
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2 T rice vinegar
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1 T white miso
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1 T nutritional yeast
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1 t cumin
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1 t chili powder
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1/4 t white pepper
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1/2 sliced jalapeño (red or green)
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1/2 t coarse salt
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1/2 t smoked paprika
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3/4 C almond milk
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1/4 C canned or fresh and cooked chili
Garnish Options
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1 jalapeno, sliced thin
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fresh cilantro sprigs
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drizzle of sriracha
For the Salsa Pico: (makes about 3 cups)
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2 medium tomatoes, small dice
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1 small red onion, small dice
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1 jalapeño, seeds removed, rinsed and small diced
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1 lime, juiced
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1/4 C chopped cilantro, lightly packed
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½ t coarse salt