Pump up your fiesta with this delicious vegan queso that anyone can enjoy.
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
Chopped green onion
Spicy vegan sausage
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.
Place the squash in a blender along with the milk, yeast, garlic, cayenne, cashews and tomatoes. Blend until smooth.
Season well and add hot sauce to taste.
Place into a bowl and sprinkle with paprika.
Top it off with black beans, chopped green onion, chopped cilantro and spicy vegan sausage.
Serve with your favourite Que Pasa chips.