Baked and Stuffed Avocados With Cashew Queso and Sausage

cashew butter cinco de mayo dairy free gluten free keto mexican nut butter paleo vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by One Green Planet. 

INGREDIENTS

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For the Salsa Pico:

  • 2 medium tomatoes, small diced
  • 1 small red onion, small diced
  • 1 jalapeño, seeds removed, rinsed and small diced
  • 1 lime, juiced
  • 1/4 cup chopped cilantro, lightly packed
  • 1/2 tsp. coarse salt

For the Queso:

  • 2 cups butternut squash
  • ¾ cup cashew butter made with the NutraMilk
  • 2-3 garlic cloves
  • 1 tbsp. coarse salt
  • 1 tbsp. nutritional yeast
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 sliced jalapeño (red or green)
  • 1/2 tsp. smoked paprika
  • 3/4 cup almond milk  or other non-dairy milk made with the NutraMilk
  • 1/4 cup canned or fresh and cooked hatch chili

For the Avocados:

  • 3 ripe avocados
  • 2 vegan Mexican chipotle-style sausages
  • 1/2 red onion, diced
  • 2 cups vegan queso
  • 1 cup salsa pico
  • 1 handful fresh cilantro, for garnish
  • 1 jalapeño, sliced, for garnish
  • A pinch of salt 

INSTRUCTIONS

  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Leave ¾ cup for recipe and store the rest for later use.

To Make the Salsa Pico:

  • Add all of the salsa ingredients and stir gently to combine in a medium-sized bowl. Set this aside.

To Make the Queso:

  • Cut butternut squash in half lengthwise (use one half for recipe) take out seeds and bake in the oven (350F) for about 1-1.5 hours, until tender. You can also steam or boil squash.
  • Add butternut squash and all queso ingredients to the NutraMilk along with the ¾ cup cashew butter and press ¨Mix¨ for a minute or so until sauce is smooth.

To Make the Avocados:

  • Slice and half the avocados to make 6 portions.
  • Remove the pits and place the avocados onto a baking sheet. Set this aside.
  • Remove the casing and crumble sausage by hand into a bowl.
  • Heat a sauté pan over medium heat, then add the red onion and sear for about a minute.
  • Add in the crumbled sausage and sauté it for 3 minutes more. The more charring you get the more flavor it will have; however, be careful not to burn it! Remove this from the heat and allow it to cool.
  • Make sure the avocados will stand up on own by gently pressing them down they won’t tip over.
  • Add roughly 1 tablespoon of cashew queso, then top that with 1 tablespoon of sausage-onion mixture in the center of each avocado.
  • Bake them for 10 -15 minutes, then remove from oven and top with the salsa pico. Garnish with the cilantro and jalapeños as desired, sprinkle them with a touch of salt, and serve them immediately.

Notes:

This recipe does not have to be baked. You can simply stuff the avocados and eat them straight away. Delicious either way!



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