Avocados are a great source of good fats and fiber, and they taste great. I saw a recipe for stuffed avocados and I immediately had to figure out how to make it dairy-free. The original recipe called for conventional cream cheese and shredded cheese, but thankfully there are products like Tofutti’s Better Than Cream Cheese and Daiya Pepperjack Shreds! Eating cheese directly out of the bag has been one of my favorite pastimes; I always did it as a kid and would get in trouble for it! We wanted Mexican food for dinner the other night, but I didn’t want something wrapped up in a burrito. The cilantro lime rice is very easy to make and tastes great, just like the avocados!
Ingredients for Stuffed Avocados:
2-3 Haas avocados, sliced vertically, seed removed
1/3 cup Tofutti or other brand of vegan cream cheese
1/3 cup panko bread crumbs
1/2 cup Daiya Pepperjack Shreds
3 green onions, chopped
1 medium tomato, diced
Garlic powder to taste
Mexican chili powder to taste
Additional chopped green onion for garnish
Chopped fresh cilantro for garnish
Preheat oven to 350°. Slice avocados vertically and carefully remove the seed. I usually do this by stabbing the pointed end of the knife into it, wrapping a thick towel around it and gently wiggling it out. It covers the towel in avocado, but my hand is safe from the treacherous knife blade :) Now, chop the green onion and tomato and put them into a bowl and add the Daiya, cream cheese, breadcrumbs, garlic powder and Mexican chili powder if you are using those. Mix well to combine all ingredients. Spray a cookie sheet lightly with nonstick spray and arrange avocado halves. Press the cream cheese mixture into the avocados (where the seed was) and basically make it like a big mound of cheesy goodness on top of the avocado. Fill all avocado halves and bake for no more than 15 minutes, so the Daiya melts thoroughly. Makes 4-6 servings (1/2 avocado per serving). Garnish with additional green onion and fresh cilantro; serve with cilantro lime rice, chips and salsa! ¡Delicioso!