plant-powered queso dip

Your guests will never guess the magical secret ingredient in this vegan queso dip! Butternut squash gives this dip a beautiful cheese-like hue. With chili powder, smoked paprika, and nutritional yeast adding loads of flavor, all we can say is, “Yum!” Serve this warm with crudité or grain-free chips, such as Siete brand.

Yield 8–10 servings
Prep Time 10 minutes, plus 1-hour soak
Cook Time 15 minutes
80:20

1 (14.5oz) can butternut squash

½ cup roughly chopped yellow onion

½ cup raw cashews, soaked for 1 hour and drained

½ cup water

1 (14.5oz) can diced tomatoes

1½ tsp ground cumin

1 tsp chili powder

½–1 tsp smoked paprika

½ cup nutritional yeast

2 cloves garlic, minced

1 jalapeño, diced

3 tbsp freshly squeezed lime juice

¼ tsp Himalayan pink salt

1   In a high-speed blender, combine the squash, onion, cashews, and water. Blend until smooth.

2   Transfer the mixture to a medium saucepan, and place over medium heat. Add the tomatoes, cumin, chili powder, ½ teaspoon smoked paprika, nutritional yeast, garlic, jalapeño, lime juice, and salt, and mix well. Cook, stirring frequently, for about 15 minutes to let flavors develop. Taste and adjust smoked paprika to your liking.