Check it out: dairy-free butternut squash nacho “cheese” dip. In this recipe, butternut squash is the star and acts as a base for this cheese-less dip. Isn’t it just amazing what you can do with vegetables? So many possibilities and fun ways to experiment.
Nutritional yeast and coconut milk help give this veggie-based dip a creamy texture and cheesy flavor, and there’s a little punch from smoked paprika, cayenne, and fresh jalapeño. It’s wonderful served right away, while it’s fresh and warm. I recommend serving this with grain-free tortilla chips, as seen in the photo, but veggies, plantain chips, and sweet potato chips are all great options too. You can even spread it on a grain-free tortilla (this variety is my favorite) and add some shredded chicken to make a quesadilla or taco. Regardless of how you eat it, it’s another tasty and healthy option to have at a Super Bowl party (that is this weekend, after all).
Also, know that I made this as a thicker dip, but you can water it down more for a thinner/saucier consistency, if desired. This does thicken after being in the fridge as well, so keep that in mind.
Cheers and enjoy!
Dairy-Free Butternut Squash Nacho “Cheese” Dip
- 1 medium butternut squash, peeled, seeded and chopped (about 3-4 cups)
- 1-2 Tbsp avocado oil
- 1 tsp + 1/4 tsp smoked paprika, separated
- 1/4 cup nutritional yeast
- 4 cloves garlic, minced
- Sea salt and black pepper, to taste
- Pinch of cayenne pepper
- 1 small jalapeño, finely chopped (leave desired amount of seeds in, depending on how spicy you want it)
- 2 Tbsp fresh lemon juice
- 1/4 cup full-fat coconut milk
- 3/4 cup filtered water or more if you want a thinner dip
- Preheat oven to 400 degrees F. Place squash on a large sheet pan (use parchment, if desired) and toss with avocado oil, 1 tsp of the smoked paprika, and sea salt and black pepper, to taste.
- Roast squash in preheated oven for 35-40 minutes or until tender.
- Once squash is done, add to food processor with remaining ingredients (don’t forget the extra 1/4 tsp smoked paprika). Process until smooth, scraping down the sides as needed. Taste and adjust spices to your liking. If you want a thinner “cheese,” add more water until you reach your desired consistency.
- Serve warm with grain-free tortilla chips, veggie slices, plantain chips, etc.
Well squash ia pretty much one of my favorite things EVER, so this is right up my alley!!
I’m a huge squash lover too! Hope you enjoy it if you decide to make it!