Preheat oven to 325F. Coat a square baking dish with avocado oil or cooking spray.

To a blender, add soaked/drained cashews, avocado flesh, nutritional yeast, ground cumin, sea salt, pepper, one tablespoon avocado oil, and four tablespoons almond milk. Blend on high, scraping down sides of blender with a spatula as needed, until creamy and smooth. Add more tablespoons of almond milk if needed to encourage blending (I used seven tablespoons total). You want this mixture to be creamy and pourable but not too thin. Taste and season with more salt, pepper, or cumin if needed. Set aside.

Heat remaining tablespoon of avocado oil in a large cast iron skillet over medium heat. Add shallots and garlic, sauté about 2-3 minutes or until soft and fragrant. Add corn and chili lime seasoning to the skillet, stir to coat. Cook for 5 minutes or until the corn is slightly darker in color. Add minced jalapeño then cook one more minute. Remove from heat.

Pour avocado cashew mixture from blender into the skillet. Mix until the completely incorporated with the corn. Transfer contents of the skillet to the coated baking dish from step one. Bake 12-14 minutes or until hot and bubbly.

Eat with tortilla chips or veggies!