Autumn Nachos With Pumpkin Queso Dip [Vegan]

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Discover more recipes with these ingredients Autumn Nachos With Pumpkin Queso Dip [Vegan, Gluten-Free] Ingredients You Need for Autumn Nachos With Pumpkin Queso Dip [Vegan] How to Prepare Autumn Nachos With Pumpkin Queso Dip [Vegan]

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Autumn Nachos With Pumpkin Queso Dip [Vegan, Gluten-Free]

These homemade vegan nachos with pumpkin queso dip are perfect for lazy movie nights. Just snuggle up on the couch, turn on a great movie or even better one of your favorite TV series, and have a bowl of these delicious nachos all to yourself. Or invite some friends over…

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Ingredients You Need for Autumn Nachos With Pumpkin Queso Dip [Vegan]

Pumpkin Queso Dip:

15 ounce butternut squash (about 2 cups)
1 tablespoon white miso paste
2 tablespoons nutritional yeast
1/4 cup soaked unsalted cashews (I only soaked them for about 10 minutes, but soaking them longer will make it easier for your blender.)
1 clove of garlic
1 teaspoon paprika powder
Black pepper
Salt
Red pepper flakes

Nacho Bowl:

2 green jalapeños, cut into rings
1/2 small red onion, chopped
1 small red pepper, cut into rings
1/4 cup black olives, cut into rings
1/2 cup guacamole
1/2 tomato salsa
1 tomato, cut into small pieces
Corn tortilla chips

How to Prepare Autumn Nachos With Pumpkin Queso Dip [Vegan]

Soak the cashews in water. Bring a medium pot of water to boil. Cut the butternut squash into small pieces and cook them for about 10 minutes or until they are really soft.
Drain both the butternut squash and the cashews and place them into a blender. Add the rest of the ingredients and blend until smooth.
Place the nachos into a big bowl and add the jalapeños, red onion, red pointed pepper, black olives, guacamole, tomato salsa, and tomatoes. In a small pan, heat the pumpkin cheese sauce until it becomes really thick and creamy.
Pour it onto the nachos until they’re nicely covered. Serve immediately.