R and Bae make a Beyond Sausage Street Brat!

Ingredients

• 2 links Beyond Sausage (plant‑based sausage, cooked)
• 1 cup Raw Cashews (unsalted, raw)
• 4 cups Water (to cover cashews while boiling)
• 1 clove Garlic (peeled)
• 2 tablespoons Nutritional Yeast (adds cheesy flavor)
• 1 teaspoon Ground Cumin (ground)
• 0.25 cup Vegetable Broth (low‑sodium, used to thin the queso)
• to taste Salt (sea salt)
• 2 pieces Potato Roll (soft hot‑dog bun; any bun works)
• 2 tablespoons Guacamole (store‑bought or homemade)
• 2 pieces Jalapeño (thinly sliced)
• 1 teaspoon Smoked Paprika (for garnish)

Instructions

1. Boil Cashews

   Place 1 cup raw cashews in a saucepan, cover with 4 cups water, bring to a boil, then simmer for 15 minutes until very soft.

   Time: PT15M

   Temperature: 100°C

2. Drain and Rinse

   Drain the softened cashews in a colander and rinse under cold water to stop cooking.

   Time: PT2M

3. Blend Cashew Queso

   In a food processor combine the drained cashews, 1 clove garlic, 2 tbsp nutritional yeast, 1 tsp ground cumin, ¼ cup vegetable broth, and salt to taste. Blend until completely smooth and creamy.

   Time: PT5M

4. Cook Beyond Sausage

   Heat a skillet over medium heat. Add the Beyond Sausage links and cook 5‑7 minutes, turning occasionally, until browned and heated through.

   Time: PT7M

   Temperature: 190°C

5. Warm Buns

   While the sausage cooks, lightly toast the potato rolls in the same skillet for about 1 minute, just until warm and slightly crisp.

   Time: PT2M

   Temperature: 190°C

6. Assemble Street Rocks

   Spread a generous layer of cashew queso on each bun, place the cooked sausage, add 1 tbsp guacamole, top with sliced jalapeños, and finish with a sprinkle of smoked paprika.

   Time: PT5M

7. Serve

   Serve immediately while warm. Enjoy as a snack or light meal.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

45g

Fat

38g

Fiber

6g