This is a favorite recipe of my kids and friends. We serve it as a dip for veggies and if we have company I’ll also add a bag of tortilla chips to the mix. My rancher son in law didn’t believe me when I told him it was vegan. My middle daughter lives off the stuff and my grandkids love it too.

You might not want to tell anyone what’s in it and keep the fact it’s super healthy a secret!

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Dairy Free Nacho Dip

  • Servings: 12
  • Difficulty: easy
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A delicious recipe hot or cold as nacho style dip for chips and veggies, warm over roasted vegetables, or sauce for pasta.


Recipe shared by: The Healthy Grandma

Ingredients:

  • 1 butternut squash
  • 1/3 cup cashews
  • 1 lemon, juice only
  • 2 cloves garlic
  • 2 tbsp nutritional yeast
  • 1 tsp Worcestershire sauce (be sure it’s vegan if you’re vegan)
  • 2 tsp spicy brown mustard (can use regular but spicy is better)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 pinch cayenne powder, or more to taste
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/2 tsp salt

Directions:

  1. Peel and dice squash no larger than 2 inch pieces.  Place in a pot with cashews and enough water to cover.
  2. Boil squash and cashews until squash is tender.  Let cool.
  3. Place squash, nuts and any remaining cooking liquid in high powered blender and mix until smooth.
  4. Add remaining ingredients and blend for 2 to 5 minutes.  The consistency should be thick for dip.  If used for sauce, a small amount of vegetable broth can be blended in.
  5. Eat hot or cold.  Or freeze it for later!  Sprinkle a little paprika on top for garnish.

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