Vegan Butternut Squash Queso with Nacho Spice Nutritional Yeast

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  • Total Time: 45 mins
  • Hands-on Time: 15 mins
  • Makes: 1½ cups

Sure to be a party favorite, this vegan queso dip is extra creamy and rich thanks to roasted butternut squash, with a healthy boost of flavor from Nacho Spice Nutritional Yeast.


  • 1 small butternut squash, halved lengthwise and seeds removed

    1/2 cup soaked cashews

    1 1/4 cups hot water

    2 tablespoons Frontier Co-op Nacho Spice Nutritional Yeast

    1/2 teaspoon Frontier Co-op Garlic Flakes

    3/4 teaspoon Frontier Co-op Kosher Flake Salt

    1 tablespoon light miso

    1 teaspoon lime juice

    1/4 cup diced tomatoes with chiles


    1. Preheat oven to 425 degrees. In a roasting pan, place butternut squash cut-side down. Add about ¼-inch worth of water and place in oven. Roast for about 30 minutes, until squash is tender; remove and let cool. Measure ½ cup of squash and save remainder for another recipe.
    2. In a high-speed blender or food processor, place the ½ cup squash, cashews, 1 cup of the hot water, nutritional yeast, garlic flakes, salt, miso and lime juice. Puree until smooth, adding a bit more hot water if needed to reach a good dip consistency.
    3. In a small pot over medium-low heat, place squash mixture. Stir in diced tomatoes with their liquid and heat until hot. Serve with tortilla chips and lime wedges.

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