This Vegan Nacho Cheese Dip is smokey, slightly spicy, rich and creamy! It’s a satisfying plant-based dip that can be enjoyed with chips, crackers or poured over noodles!
This dip is pleasantly deceptive. The paprika and jalapeño give it a smokey, spicy flavor while the roasted butternut squash and coconut milk add a deep richness. When all of these ingredients combine in a high-powered blender, it creates a delicious and satisfying dip that resembles Nacho Cheese.
At first taste you’d have no idea that at the base of this dip is a vegetable!
Butternut Squash: The Star of the Show!
Butternut squash is at the base of this cheese dip. Once it’s roasted and seasoned, it makes a smooth and creamy sauce. So, not only will you be enjoying something that tastes sinfully delicious, but you’ll also be getting in a serving of veggies!
How to Cut a Butternut Squash
If you’re wondering how the heck to cut a butternut squash, fear no more. I’ve created a little demo video showing you exactly how it’s done.
Watch How HERE!
To ensure a velvety smooth texture, a high-powered blender, like a Vitamix, works best for this recipe. Before you start blending, make sure the blender is set to low speed. Then as you go, slowly work up to high speed. You may need to stop and scrape down the sides occasionally. This prevents the sauce from getting stuck while also preventing the top from popping off from the force.
Vegan Nacho “Cheese” Dip Recipe
Vegan Nacho Cheese Dip
Vegan | Gluten-Free | Dairy-Free | Anti-Candida
- 2 cups butternut squash peeled and chopped
- 2 Tablespoons jalapeno pepper seeded
- 3 Tablespoons olive oil
- 3/4 teaspoon sea salt
- 1/4 cup raw hemp seeds
- 1/2 cup unsweetened full fat coconut milk *
- 2 cloves garlic
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon raw apple cider vinegar
- 1 Tablespoon smoked paprika
- 1/4 teaspoon turmeric powder
- Pinch black pepper
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Peel the butternut squash and chop into ½-inch cubes. Place on baking sheet with chopped jalapeño and drizzle with olive oil and sea salt. Using your hands, make sure all the squash is coated evenly. place in the oven on the middle rack and bake for about 30 minutes, or until tender. Stirring about halfway through cooking time.
Place cooked squash into your blender with remaining ingredients. Starting on low speed start to blend, slowly working up to high speed. Blend until smooth and creamy.
Taste for seasoning.
*I prefer canned coconut milk for this recipe!