2 Tbsp. coconut oil

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1 large yellow onion sliced into thin half-moons

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1/8 tsp. salt or to taste

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1/8 tsp. black pepper or to taste

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2 cups baby Portobello mushrooms sliced

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1 cup raw cashews soaked in hot water for 30 minutes, then drained (see note below)

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1/2 cup water

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1 clove garlic

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3 Tbsp. fresh lemon juice

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1 ripe, Fresh California Avocado seeded and peeled

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1 Tbsp. nutritional yeast

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1/3 cup fresh kale chopped

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1 lb. spaghetti noodles of choice (gluten-free, whole wheat, etc.)

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1/8 tsp. fresh parsley to garnish

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1/8 tsp. crushed red pepper to garnish

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.