The Ultimate Vegan Queso Dip

by Steph Sunshine at StephSunshine.com

Yield about 2 cups

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

  • 1/2 cup butternut squash, diced (fresh or frozen)
  • 1/4 cup carrots, peeled and sliced into 1/4" pieces
  • 1 cup raw, unsalted cashews, soaked
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 1 1/2 tbsp. tomato paste
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. mustard powder (dry mustard)
  • 1 tsp. salt, to taste
  • tortilla chips, for serving

Instructions

  1. Start by boiling your butternut squash and carrots until fork-tender (about 5 minutes). Turn off the heat and drain the water.
  2. While the vegetables are cooking, blend cashews and water in a blender for 2-4 minutes, until smooth.
  3. Add the cooked vegetables and all the remaining ingredients, except salt, and blend until smooth. Add salt to taste and blend.
  4. If you'd like to warm your dip, add it to a medium saucepan and heat on low, stirring constantly. If the dip gets too thick, you can add extra water to thin it. Transfer to a bowl and top with your choice of chopped tomatoes, jalapeños, cilantro, and corn kernels.

Notes & Hints

To soak your cashews, add water and bring to a boil, then turn off the heat and soak for 10 minutes. You can also soak in room temperature water for 2 hours.

Any time you're heating this dip, make sure you stir constantly, because cashews burn easily.

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