We consider these avocados 2.0! They’re decadent and rich, yet still plant based and healthy … plus they’re wicked easy to make!
This recipe is part of the Wicked Healthy Takeover series that we are excited to team up on with Whole Foods Market for a second season … check out Part Two of the new season below! Be sure to also check out Part One for more delicious ideas.
These bad boys are great for parties, snacks or anytime really. We’re using Field Roast brand sausages (we used the Mexican Chipotle variety), which are made from grains and a blend of spices. The texture is amazing, and they only require a quick heat in a hot pan to prepare. Our cashew queso is also in there, which is made from a blend of raw cashews and spices, with a cooked sweet potato thrown in for color and texture. We’re going to come right out and say that this plant-forward queso is not only wicked delicious, but also tastes way better than the dairy-based version, with no added oil!
Rich and creamy avocado is smothered in our cashew queso, topped with plant-based sausage and finished with a super clean and fresh salsa pico. We’re sharing the recipe for all of these components below, so you can whip up this wicked healthy dish for your next get-together, light meal or snack.
Like most of our recipes, you can adapt any of these components however you’d like. This queso would also be great on a baked potato, in a casserole or over burritos. If you don’t have avocados, put these components in a taco or pita. Or sub beans for the Field Roast. You get the picture.
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 (we like Jacobsen’s Sea Salt)
2 T rice vinegar
1 T white miso
1 T nutritional yeast (hippy fish food)
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 hatch chili
1 jalapeno, sliced thin
fresh cilantro sprigs
drizzle of sriracha
In small saucepan, add butternut squash, cashews, garlic and 1 tablespoon salt. Bring to a slow boil on medium-high heat for 5 minutes. Remove from heat to cool, drain and add mixture to a high-speed blender.
Add in remaining ingredients (except hatch chili) and blend for 3-4 minutes until wicked smooth, then add hatch chili and pulse for 5 sec to incorporate and still leave it chunky.
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
Add all of the ingredients and stir gently to combine in a medium-sized bowl. Set aside. (This tastes best made and left out at room temp before serving.)