• 1 butternut squash, peeled and cut into chunks
  • 2 tbsp olive oil pinch sea salt
  • ½ tsp ground cumin
  • 1-1 ½ cups unsweetened almond milk
  • 2-3 tbsp nutritional yeast
  • ½ garlic clove, finely minced
  • ¼ tsp ground cayenne pepper
  • ½ cup cashews, soaked in water overnight then drained and rinsed
  • 2 tomatoes, deseeded and chopped
  • Splash hot sauce
  • 1 tsp smoked paprika, for garnish

Optional Toppings:

  • Black beans
  • Chopped green onion
  • Chopped cilantro
  • Spicy vegan sausage


  1. Preheat the oven to 400°F. Line a baking tray and add the squash pieces. Drizzle with oil, salt and ground cumin. Use your hands to toss the mixture together and roast for 30-40 minutes until tender and caramelized. Remove and allow to cool.
  2. Place the squash in a blender along with the milk, yeast, garlic, cayenne, cashews and tomatoes. Blend until smooth.
  3. Season well and add hot sauce to taste.
  4. Place into a bowl and sprinkle with paprika.
  5. Top it off with black beans, chopped green onion, chopped cilantro and spicy vegan sausage.
    Serve with your favourite Que Pasa chips.