Slice onion and place on the bottom of a 9×13-inch pan. Place meat on top of sliced onions.

In a bowl, mix tomato sauce, coconut aminos, and spices. Pour over meat.

Cover tightly and bake at 300 degrees Fahrenheit until meat is fork tender (usually four to five hours).

Use two forks to shred.

Soak cashews in water for 30 minutes.

Drain and place in a food processor with lemon juice, jalapeño pepper, basil, and salt. Process until smooth, adding small amounts of water until desired consistency is achieved.

Mash avocado. Add other ingredients and mix until smooth.

Place one larger bowl and three smaller bowls (I like to use mini wide-mouth mason jars) on a large wooden serving board. Place brisket in the large bowl and guacamole, cashew aioli, and diced tomatoes in the smaller bowls. Fill the rest of the board with latkes. Have fun pairing your latkes with toppings!