Baked and Stuffed Avocados with Cashew Questo and Mexican Chipotle Plant-based Sausage

• 3 ripe avocados

• 2 Mexican chipotle style plant-based sausage (Safeway, Kea'au Natural Foods)

• 1/2 red onion, diced

• 2 C Green Chile Cashew Queso (see recipe above)

• 1 C Salsa Pico (see recipe above)

• 1 handful fresh cilantro, for garnish

• 1 jalapeno, sliced, for garnish

• pinch Salt

Green Chile Cashew Queso

• 2 C butternut squash

• 1.5 C raw cashews, soaked for at least an hour, drained

• 1/4 C garlic cloves (about 8-10)

• 1 T coarse salt 

• 2 T rice vinegar

• 1 T white miso

• 1 T nutritional yeast 

• 1 t cumin

• 1 t chili powder

• 1/4 t white pepper

• 1/2 sliced jalapeño (red or green)

• 1/2 t coarse salt

• 1/2 t smoked paprika

• 3/4 C almond milk

• 1/4 C canned or fresh and cooked chili

Garnish Options

• 1 jalapeno, sliced thin

• fresh cilantro sprigs

• drizzle of sriracha

For the Salsa Pico: (makes about 3 cups)

• 2 medium tomatoes, small dice

• 1 small red onion, small dice

• 1 jalapeño, seeds removed, rinsed and small diced

• 1 lime, juiced

• 1/4 C chopped cilantro, lightly packed

• ½ t coarse salt