Baked and Stuffed Avocados with Cashew Queso and Chipotle Plant-based Sausage

Source:

Baked and Stuffed Avocados with Cashew Queso and Chipotle Plant-based Sausage

Instructions

For instructions click here.

Ingredients

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