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
Garnish Options
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.)
