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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!