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Butternut Squash “Cheese” Dip

butternut squash cheese dip

Serves:

5-7

Preparation Time:

30 minutes

Serve With:

Cape Cod Waves Potato Chips

Provided by:

Nicole Cogan
http://nobread.com/nobread-news/cape-cod-waves-flavor-potato-chipsm/

Ingredients:

1.5 cups peeled and cubed butternut squash
1.5cups soaked cashews!
1/4 cup unsweetened nut milk
2 tbsp extra virgin olive oil (1T was used in sautéing the squash! 1T was added after)
2 garlic cloves
1 or 1 1/2 tsp sea salt
4 T nutritional yeast
Juice from half a lemon!
Your favorite flavor of Cape Cod Waves Potato Chips!

Directions:

  • Soak cashews in water overnight (or for at least 3 hours!) Drain water out.
  • Boil butternut squash cubes, or steam them in the microwave, until the cubes are cooked through.
  • TWO OPTIONS HERE:
    • Sauté the boiled/steamed squash in 1T olive oil on a skillet OR leave as is.
  • Place cashews (they will be soggy), butternut squash, unsweetened nut milk, crushed garlic, salt, nutritional yeast, and juice from half of a lemon in a food processor or Vitamix.
    • If you sautéed the butternut squash in olive oil while you were preparing it, only add ONE more T of Olive Oil to the blender. If you only steamed the root, add 2T of olive oil to the blender.
  • Blend on High!
    • I had to stop and scrape the sides of my Vitamix 2-3 times before the cheese dip was thoroughly blended.
  • Pour your ‘cheese’ into a bowl or add to a platter, and serve alongside your favorite flavor of Cape Cod Waves Flavor Potato Chips!! I recommend Sea Salt or Reduced Fat Sea Salt for this dip!