Vegan Nacho “Cheese” Dip

March 2, 2018

Vegan Nacho “Cheese” Dip


Vegan Nacho “Cheese” Dip

A Vegan Nacho Cheese Dip that’s smokey, spicy, rich and creamy!  A satisfying plant-based dip that can be enjoyed with chips, crackers or poured over noodles! This Vegan Nacho Cheese Dip is pleasantly deceptive.  Smoked paprika and jalapeño give it a smokey and spicy flavor and roasted butternut squash and coconut milk add a deep richness. When all 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!

As you’ll see, butternut squash makes the base of this “cheese” dip. 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!

Don’t know how to cut a Butternut Squash? Don’t worry, we’ve got you covered!

Watch How HERE!

Special Note:

A high-powered blender, such as a Vitamix works best for this recipe to give you a velvety smooth texture. Make sure your blender is set to low speed before starting, then slowly work your way up to high.  This prevents the sauce from getting stuck while also preventing the top from popping off from the force.

This is the Vitamix I use and absolutely LOVE!

Specialty Equipment and Ingredients for This Recipe:

Vegan Nacho “Cheese” Dip

5 from 1 vote

Vegan Nacho Cheese Dip

Vegan | Gluten-Free | Dairy-Free | Anti-Candida

Course Snack
Servings 4


  • 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


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 
  2. 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. 
  3. 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. 
  4. Taste for seasoning. 

Recipe Notes

*I prefer canned coconut milk for this recipe!

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