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Courgette Burritos with Cashew Cream Cheese

A healthier version of your regular burritos this recipe is not only healthy but absolutely delicious. It’s also gluten free, dairy free, vegan and vegetarian friendly.

Ingredients

For the Cashew Cream Cheese

  • ½ Cup Cashews (soaked for 1 hour)
  • 2 Cloves garlic, crushed
  • 1/3 Cup No sugar almond milk
  • 1 Teaspoon Paprika
  • 1 ½ Tablespoons Nutritional Yeast

For the Burritos

  • 1 Cup Cooked brown rice
  • 6 Large courgettes
  • 2 Tablespoons Extra virgin olive oil
  • 1 ½ Cups Firm Tofu, cubed (200g)
  • 1 Large onion, diced
  • 2 Cloves garlic, crushed
  • 1½ Tablespoons Tomato paste
  • 1 Cup Kidney beans
  • 1 Cup Sweetcorn
  • ½ Cup Water
  • 1 Teaspoon Ground basil 
  • 1 Teaspoon Ground oregano
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cumin
  • ½ Teaspoon Salt
  • 1 Teaspoon Ground black pepper

Instructions

  • First make the cashew cream cheese by adding all of the cheese ingredient to a high speed blender until to get a smooth consistency, transfer to a bowl and set aside
  • Preheat the oven to 180℃ and line 2 large/ 2 medium sized baking trays with parchment paper
  • Wash the courgettes, half lengthways, scoop out the insides, transfer to the baking tray, brush with one tablespoon of the olive oil and set aside
  • In a large frying pan, heat the remaining olive oil, add the tofu and fry until lightly browned
  • Add onion, garlic and saute for 3-4 minutes
  • Add the cooked rice, tomato, paste, water, kidney beans, sweetcorn, spices and seasoning, stir well to combine and cook for a further 5-6 minutes
  • Fill the hollowed courgettes with the tofu rice mixture
  • Top with the cashew cheese and bake for 15-20 minutes (the lower time if you’ve a fan assisted oven)