I’m so happy I came across this idea on Pinterest a few days before the Bachelor finale. I wanted to take something yummy to the watch party I was attending that week. I’ve been very inspired by health and wanted to make a dish that would inspire my friends as well. This is the definition of a guilt-free appetizer. It’s packed with vitamins and has anti-inflammatory properties. Did I mention it’s dairy and gluten free?!
I love cheese but have been trying to eliminate it from my diet since it makes my eczema flare up. This is a great substitute for nacho cheese, you can use this as a dipping sauce, over veggies or as pictured below for loaded nachos. I hope you like and have as much fun as I did making this recipe! Let me know if you have any questions in the comments down below. Follow both my Instagram accounts to see what’s coming next!
Dairy Free Butternut Squash Queso
Ingredients
- 2 pounds of butternut squash seeded and cut into 4 wedges
- 3 tbsp olive oil
- A handful sage leaves chopped
- 14 oz. can full-fat coconut milk
- 1/3 cup nutritional yeast
- 3/4 tbsp paprika
- 1 tsp Dijon mustard
- juice of 1 1/2 limes
- 4 garlic cloves, crushed
- salt and pepper
Instructions
- 1. Preheat the oven to 400°F.
- 2. Place the butternut squash wedges on a large baking sheet lined with aluminum foil. Drizzle with the olive oil and sprinkle with salt and sage. Roast for 35 to 50 minutes until completely tender.
- 3. Remove from the oven and let cool down for 5 minutes.
- 4. Blend all ingredients minus the butternut squash a high speed blender. Transfer liquid mixture to a separate container and set aside.
- 5. Use a spoon to scoop butternut from outer skin of squash into the high speed blender.
- 6. Slowly add about ¼ of liquid mixture to squash and start blending. Keep adding mixture until you’ve reached desired taste and consistency of dipping “cheese”.
- 7. If the flavor is just right but the consistency is too thick add water to thin out.
- 8. Transfer out of blender and into serving bowl. Enjoy, guilt free!
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