We're so excited to bring you another recipe featuring Go Veggie! products! As most of you know, GO Veggie! is our non dairy cheese alternative of choice, for a number of reasons. From a recipe developer point of view, GO Veggie! products are very easy to work with, because of their versatility, taste and how similar they are to their dairy counterparts. From a nutrition point of view, they're gluten free, free of dairy and cholesterol, and lower in saturated fat and calories than dairy cream cheese and cheese. So they're the perfect option for anyone with dietary sensitivities or simply looking to improve their heart or overall health. Perfect to use in our vegan recipes!
As food bloggers, one of the questions we get a lot is, if not the most, is "What is your most popular recipe?". And we usually need a couple of minutes to answer that, but after this past Passover, our answer is clear: our Spinach Potato Nests
It's definitely one of our favorites, so we thought it would be fun to come up with another version of it. Same concept, just completely different ingredients. And since Memorial Day is right around the corner, we thought this would work perfectly.
We used Yuca instead of potatoes, and added GO Veggie! Dairy Free Mexican Style Shreds to add crispiness and lots of flavor. For the filling, we used home made guacamole for it's creaminess and well, because we love it.
If you're not familiar with Yuca, this is what it looks like:
Also known as Cassava, it's a super starchy root vegetable, rich in carbohydrates, calcium and vitamin C. When dried and powdered, it's known as tapioca (which might be more familiar with).
It's slightly sweet and can be used instead of potatoes to make fries ( our mom's favorite), mashed, in stews... If you've never had it before, give it a try!
Enjoy!
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Yuca Cups with Guacamole
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 12 cups 1x
Ingredients
- 1 large yuca
- 2 tbsp extra virgin olive oil
- ½ cup GO Veggie! Dairy Free Mexican Style Shreds
For the guacamole
- 1 Hass avocado, slightly firm
- 1 ½ tbsp lime juice
- ¼ tsp salt (or to taste)
Instructions
- Preheat oven to 375F. Generously coat a 12 cup muffin pan with cooking spray
- Peel the yuca and shred it using a food processor (makes about 2 cups)
- Transfer to a large bowl. Add olive oil and salt and mix well using your hands, so the yuca is well coated with the olive oil. Add shreds and mix well
- Arrange the mixture into each muffin cup, pressing against the bottom and up the sides.
- Bake in the oven for 30 minutes or until they start to brown. Set aside to cool
- In the meantime, prepare the guacamole. Slice the avocado in half. Remove the pit and scoop out the flesh. Mash it with a fork until creamy, add lime juice and salt and mix well
- Fill the yuca cups with guacamole right before serving
cindele says
Brilliant idea to reinvent your Potato Bites!! I see yuca in all the food stores here in South Florida and never knew what to do with it. I can't wait to try this recipe...looks yummy! Thanks so much!
★★★★
Vicky & Ruth says
Thank you!! You must try this. Our mom used to rave about yuca fries. So we figured the would be a "lighter" way to enjoy the yuca. Hope you like it!
[email protected] says
I've never had yuca before, and I never knew that's where tapioca comes from. It's funny because I just passed it in the supermarket and was thinking to try it!
Vicky & Ruth says
It's definitely interesting. Very starchy, and very delicious. Our mom was slightly obsessed with yuca fries 🙂
Ronnie Fein says
I am not familiar with yuca but frequently look at it in the store and you have motivated me now! These look crunchy and perfectly wonderful.
Phoebe Lapine @FeedMePhoebe says
Looks great...I bet this would be a big hit as a party appetizer. I'll have to try them!
Ronnie Fein says
Looks like a fabulous party dish. I have always wanted to cook yuca but never have. You have inspired me. Next shopping trip ---
Vicky & Ruth says
We love to hear that 🙂 Let us know how it turns out!