Ingredients

The following ingredients have 2 Servings
  • 1 1/2 cups cubed butternut squash (peeled and seeded before cutting into cubes - or you can buy a package of pre-cut squash)
  • 1/2 cup raw cashews
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon ground turmeric
  • 3-4 tablespoons non-dairy milk (or water)
  • 1/4 cup of your favorite salsa
  • 1 can (4.5 oz) diced green chiles
  • Tortilla Chips

Instruction

  • Add the cubed butternut squash and cashews to a pot and cover with water by at least an inch. Bring to a boil, lower the heat to medium and simmer for about 20 minutes until the squash is fork tender.
  • When the squash/cashews are done, drain and pour into a high speed blender.
  • Add the lemon juice, smoked paprika, nutritional yeast, salt, and turmeric. Blend until completely smooth, adding the non-dairy milk (or water) 1 tablespoon at a time to get things moving if needed. You'll need to use the tamper to push the ingredients to the bottom. Don't make it too thin! Use just enough liquid to get it all blended. I used about 3 to 4 tablespoons.
  • Once it's completely smooth, pour the mixture into a pot (you can use the same one you used for the squash/cashews) and stir in the salsa and diced green chiles. Gently heat the queso over medium heat until thick and bubbly.
  • Serve immediately with tortilla chips.