This tasty dish feeds a crowd, is dairy free, and is packed with healthy vegetables and lots of spicy flavor. Added to a base of roasted butternut squash, the soaked overnight cashews lend a rich creaminess. Hints of smoky flavor and layers of spice come from roasted poblano peppers, smoked paprika, and fresh jalapenos, while nutritional yeast adds some “cheesy” flavor. The result is a delicious, warm, and creamy dip perfect with tortilla chips or fresh vegetables.
Just as good cold
This dip is also great cold. Use it to spread on toast or sandwiches. For an extra bit of flavor, toast up the squash seeds and add them in a layer to a tortilla spread with the nacho “cheese.”
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Dairy-Free Spicy Nacho “Cheese” Dip
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Ingredients
- 1 cup raw cashews
- 2 cups water
- 1 small butternut squash
- + pinch salt
- 2 Tbsp extra-virgin olive oil
- 2 medium carrots each cut into 4 large chunks
- 1 poblano pepper
- 1 red bell pepper
- 1 whole garlic clove unpeeled
- 1 jalapeño pepper
- 3 Tbsp nutritional yeast
- 1 tsp spicy smoked paprika
- 1/4 tsp cayenne pepper
Instructions
- In large bowl with lid, soak cashews in water and put in fridge to soak overnight.
- The next day, preheat oven to 400 F. Wash butternut squash well before cutting in half lengthwise. Scoop out seeds and reserve (see tip). Season squash with pinch of salt and use 1 Tbsp olive oil to coat on all sides. Line baking sheet with parchment, place squash halves cut side down, and prick exterior a few times with fork. Place carrots, poblano, and bell peppers on baking sheet and drizzle with remaining 1 Tbsp olive oil.
- Bake for 20 minutes in preheated oven. After 20 minutes, turn vegetables and bake for another 20 minutes. Remove peppers and place in paper bag to cool. Place unpeeled clove of garlic onto baking tray and return remaining vegetables to oven for a further 15 minutes. Remove from oven and allow to cool.
- Peel cooled peppers and discard seeds and skin. Place flesh in blender with scooped flesh of butternut squash and carrots. Gently squeeze out garlic from its paper covering into blender. Add cashews to blender, reserving the liquid. Blend, adding cashew liquid 1/4 cup at a time until you have a smooth, pourable consistency. You’ll use about 1 cup.
- Cut jalapeno pepper in half crosswise. Remove seeds and veins from one half and dice finely. Add to blender with nutritional yeast, smoked paprika, and cayenne pepper. Blend to combine.
- To serve, heat over low heat until hot. Pour into large bowl and serve with vegetables or tortilla chips. Garnish with slices of remaining half of jalapeno pepper.
