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

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1/3 cup water

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2 cloves garlic

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1 Tbsp. nutritional yeast

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1 Tbsp. apple cider vinegar

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1 ripe, Fresh California Avocado seeded and peeled

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7 baby spinach leaves

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1/4 cup water as needed

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4 large russet potatoes

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1/4 cup olive oil or melted vegan butter divided

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1/8 tsp. salt

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1/8 tsp. black pepper

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4 cups chopped broccoli florets (bite-sized pieces)

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1/4 cup vegan butter or butter of choice

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1 cup vegan cheddar cheese

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1 ripe, Fresh California Avocado seeded and peeled

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1/8 tsp. smoked paprika or to taste

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1/2 Tbsp. chives or more to taste

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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.