It’s tailgating season friends!!! I love this time of year. The excitement, the rush when your team wins. But most of all the food. Oh the deliciousness of gluttonous tailgating food.
I know not everyone is a sports fan, but you definitely do NOT need to like sports to stuff your face with this insane new fully loaded guacamole dip. And that vegan cotija cheese crumble? Um yes. I’ll have extra please.
This is a sponsored conversation written by me on behalf of Casabella. The opinions and text are all mine.
I am officially obsessed with avocados. And so is the rest of my family. We must go through like 20 a week. I know, insanity especially with how expensive they can get, but hey, it’s still cheaper than filet! But it is time to mix up my guac game.
So when Casabella got in touch and asked if I’d be interested in coming up with a new recipe for tailgating season using some of the products they created, I pretty much spent no more than 3 seconds before replying YES. YES. I. WOULD. I received 3 products, all amazing, and two of which are made for the amazing avocado.
3 products I received from Casabella:
- Clip N Strip Shears- great comfortable to use kitchen shears perfect for not only clipping the herbs but chopping them (easier than using a knife!). I love that they have a strip feature for things like rosemary and thyme, and also a little tab you can activate to keep them closed for storage.
- 4 ‘n 1 Avocado Tool- Ummm, this is perfection. This thing has a sharp edge to cut the avocado in half (it works SO well), a scoop to get the avocado out of the peel, the top smashes avocados perfectly, and a flat edge to slice avocado ribbons.
- Guac-Lock- Holy of all things that needed to be invented. This is they only thing I have ever successfully used to store my guacamole WITHOUT BROWNING. Yep, no brown avocado. You put the guacamole in, push it to the top until it reaches the small hole, then seal it with the tab. It is amazing.
The tableside guacamole from a restaurant we have been to a few times here in San Diego inspired me to create this fully loaded guacamole. They make it right in front of you and fill it with yumminess. I put a little twist on mine to make it my own, but I’d say in flavor I got really close. They use real cotija cheese as a topper on theirs, so as soon as I came up with this idea, I KNEW I had to create a vegan cotija cheese.
The Vegan Cotija Cheese Is Insane!
I did a little search online and found that there actually isn’t another recipe anything like what I was thinking of doing, in fact there is only one other recipe at all. The only one I found was this one that uses white beans (if you’re nut free give it a try).
The vegan cotija cheese really makes this recipe. It’s tangy, salty, everything that cotija cheese should be. We’ve actually been sprinkling it on a ton! So let’s just put it out there, you saw vegan cotija cheese made this way here first!
Ways To Serve This Loaded Guacamole Dip With Vegan Cotija Cheese;
- with chips (of course)
- Add it to burritos like my Fall Harvest Burrito
- Add it to vegan burgers
- Enjoy with baked sweet potatoes
- Nachos
- Use to fill tacos
Fully Loaded Guacamole Dip with Vegan Cotija Cheese
Ingredients
- 3 avocados
- 1 cup finely chopped tomato
- ½ cup finely chopped red onion
- ½ cup finely chopped cilantro
- 2 tablespoons lime juice
- 4 teaspoons finely chopped garlic about 5 cloves
- 1-2 teaspoons finely chopped Serrano chiles optional but recommended
- 1-2 teaspoons fresh orange juice optional but recommended
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- Vegan Cotija Cheese for topping see recipe below
Vegan Cotija Cheese
- 1 cup raw cashews do not soak
- 2 teaspoons lemon juice can also use lime juice, I liked the lemon tang better
- 2 teaspoons white vinegar
- ½ - ¾ teaspoon sea salt
Instructions
- Make Cotjia cheese by placing the dry cashews in a food processor and blending until they are in a fine crumble. Do not overblend or it will make cashew butter. Add the lemon juice, vinegar and salt and pulse until incorporated. It will be wet and crumbly, set aside.
- Cut and scrape avocados into a bowl, do not mash yet.
- Add the rest of the ingredients (except the cotjia cheese), and roughly chop and mix. You don’t want to make it too smooth, keeping this chunky is what makes it so good.
- Sprinkle cotija cheese over the top, use as much as you want, dig in and enjoy!
Notes
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Hope says
I love guac with plantain chips or tostones. Thanks for the cotija recipe–never thought I’d eat that again!
veggiesdontbite says
Love plantain chips and guac!! And you’re welcome!
Dee Johnson says
I love using avocado in brownies.
veggiesdontbite says
Good one!
A Magical Life says
My youngest child and oldest child are huge avocado eaters. We never have enough guacamole to have leftovers but the guac keeper sounds helpful for those who do!
veggiesdontbite says
Ha! We don’t usually either but at parties I tend to overmake ALL the time so I know it will be so useful for that! Or if you want to make it ahead of time and store it until dinner.
Nicole says
Favorite way to use avocado is on hot pasta! Makes such an easy and creamy sauce! Your cortija cheese sounds amazing! You never cease to surprise me with all your inventive ways! Thanks, Sophia!
veggiesdontbite says
That is so interesting! I haven’t tried it that way! Thanks so much Nicole!
Nancy says
My favorite way to use avocados is in guacamole on vegan nachos.
veggiesdontbite says
OOOh! That’s a good one!
Sue says
Cotija Cheese – seriously!?! Oh thank you, thank you, thank you!
veggiesdontbite says
You are SO welcome! It’s tangy and salty just like the original!
Sarah De la Cruz says
You had me at cotija! One of my former faves!!!
veggiesdontbite says
Ha! Glad I could hook you in!
Beth says
The recipe looks yummy and I’m totally intrigued by the guacamole keeper.
veggiesdontbite says
It’s so cool!!! Thank you Beth!
Alayna Angus says
Avocado on anything is delicious, but I am definitely an avocado aficionado!!
veggiesdontbite says
I agree!
Maria Cardona says
I love avocado on everything!
veggiesdontbite says
Seriously!! What isn’t it good on?!
jacquie says
sad to say i have never used an avocado in my life. something about them just intimidates me a i guess.
veggiesdontbite says
No!! We must change that!!
Dianne's Vegan Kitchen says
I have so many favorite ways to use avocado! I’d say avocado toast is my favorite right now.
veggiesdontbite says
I love me a good avo toast for sure!
Carolyn Whiston says
Best way to use avocado? A little olive oil, fresh ground salt and pepper–right out of the skin!
veggiesdontbite says
MMMMM, that sounds delicious!
Simone says
Wow, this looks SO amazing. I can’t wait to try the Vegan Cotija cheese. Perfect for football season!
veggiesdontbite says
It is perfect for football season! The cotija is so good, really takes it up a notch!
Julie says
I love avocados too! I love it on just about anything (ok, I haven’t tried it on oatmeal). I make guacamole, but yours is so pretty! I can’t wait to give it a try, especially with the Cotija “cheese”. I’m super impressed! These tools look amazing .
veggiesdontbite says
Hahahaha!! Not sure how good it would be with oatmeal. Thank you so much! The cotjia really ups the guacamole ante!