Start by opening the can of young jackfruit, draining, and rinsing it under cold water. Pat the jackfruit dry with paper towels, then remove any tough cores and shred the soft parts into pieces that resemble pulled pork.

In a large skillet, combine the shredded jackfruit with BBQ seasoning blend, fine sea salt, and black pepper. Heat over medium heat for 3–4 minutes until fragrant. Stir in the vegan BBQ sauce and a splash of water, simmer for an additional 2 minutes.

For the coleslaw dressing, soak cashews in boiled water for 5 minutes. Drain and blend with garlic, lemon juice, maple syrup, apple cider vinegar, and Dijon mustard until smooth. Pour over coleslaw blend and toss.

Assemble the sandwiches by placing BBQ jackfruit on each bun's bottom half, topping with creamy coleslaw and avocado slices. Place the top half of the bun securely on each sandwich.

Serve immediately or store leftovers in an airtight container in the refrigerator for up to 4-5 days.