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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Ingredients
- 1 small butternut squash, halved lengthwise and seeds removed
- 1/2 cup soaked cashews
- 1 1/4 cups hot water, divided
- 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
Directions
- 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.
- 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.
- 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.
- Soak cashews in cold water overnight (up to 12 hours), or pour boiling water over cashews and let sit 1-2 hours.
