Vegan Butternut Squash Queso with Nacho Spice Nutritional Yeast

Vegan Butternut Squash Queso with Nacho Spice Nutritional Yeast

Total Time: 01h 10m
Hands-on Time: 00h 20m
Makes: 4 - 6 servings

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.

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  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.
  1. Soak cashews in cold water overnight (up to 12 hours), or pour boiling water over cashews and let sit 1-2 hours.