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Servings-2
Prep time
15
minutesCooking time
30
minutesCalorieskcal
Total time
45
minutesSure 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.
Ingredients
butternut squash halved lengthwise and seeds removed
cashews soaked
hot water
Frontier Co-op Nacho Spice Nutritional Yeast
Frontier Co-op Garlic Flakes
Frontier Co-op Kosher Flake Salt
light miso
lime juice
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, add 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.
