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vegan butternut squash queso

Vegan Butternut Squash Queso

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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Course: Appetizer
Ingredients Method

Ingredients
  

  • 1 butternut squash halved lengthwise and seeds removed
  • 1/2 cup cashews soaked
  • 1 1/4 cup hot water
  • 2 tbsp Frontier Co-op Nacho Spice Nutritional Yeast
  • 1/2 tsp Frontier Co-op Garlic Flakes
  • 3/4 tsp Frontier Co-op Kosher Flake Salt
  • 1 tbsp light miso
  • 1 tsp lime juice
  • 1/4 cup diced tomatoes with chiles

Method
 

  1. Preheat oven to 425 degrees
  2. In a roasting pan, place butternut squash cut-side down. Add about ¼-inch worth of water and place in oven.
  3. Roast for about 30 minutes, until squash is tender; remove and let cool.
  4. Measure ½ cup of squash and save remainder for another recipe.
  5. 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.
  6. 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.