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VEGAN NACHO "CHEESE" DIP

Vegan | Gluten-Free | Paleo | Anti-Candida
Course Snack
Servings 3 cups

Ingredients

  • cups butternut squash peeled and chopped into 1/2-inch cubes
  • 2 Tablespoons jalapeño pepper seeded and diced
  • 3 Tablespoons olive oil divided
  • 3/4 teaspoon sea salt divided
  • 1/2  cup coconut milk or any other non-dairy milk
  • 1/4  cup raw hempseeds
  • cloves garlic

  • 1 Tablespoon lemon juice
  • Tablespoon raw apple cider vinegar
  • Tablespoon smoked paprika
  • 1/4 teaspoon turmeric powder
  • Pinch black pepper

Instructions

  1. Preheat oven to 350°F. and move your oven rack to the middle position.
  2. Line a baking sheet with parchment paper or foil. On it, evenly place the cubed squash and sprinkle the diced jalapeño pepper on the baking sheet as well. Drizzle 2 Tablespoons olive oil and sprinkle 1/4 teaspoon sea salt all over the squash and pepper.  Bake until tender, about 30 minutes. Stir about halfway through the cooking time.
  3. Place the remaining ingredients in a blender. Once the squash and pepper are tender, remove from oven and add this to the blender as well.  Starting on a low speed and slowly working up to a high speed, blend until creamy and smooth.
  4. Serve this with your favorite tortilla chips or sliced veggies, or pour it over your favorite noodles for a Vegan Mac-N-Cheese!
  5. Enjoy :)