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]

Discover more recipes with these ingredients

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.

See also What a delightful gathering of vegan friends and family this holiday season will be! To make the occasion even more special, here are 5 mouthwatering vegan Christmas sides that everyone will love: 1. Roasted Brussels Sprouts with Balsamic Glaze? Yes, please!A classic winter veggie gets elevated by a sweet and tangy balsamic glaze. Simply toss halved Brussels sprouts with olive oil, salt, and pepper; roast at 400°F for 20-25 minutes or until caramelized. Drizzle with your favorite store-bought or homemade balsamic glaze. Voilà! A match made in heaven.2. Vegan Sweet Potato Casserole? Ho ho ho, you'll be the belle of the ball!Get ready to swoon over this creamy, dreamy casserole. Bake 2 large sweet potatoes at 400°F for 45-50 minutes or until tender. Then, mix cooked mashed sweet potatoes with vegan cream cheese, sugar, and spices. Transfer to a baking dish, top with marshmallows or coconut flakes, and bake at 350°F for an additional 25-30 minutes or until golden.3. Green Bean Almondine? A crunchy, zesty treat that's sure to please! In a large skillet, sauté 1 pound of trimmed green beans with sliced almonds, minced garlic, lemon zest, and a pinch of salt over medium heat for about 5-7 minutes or until tender but still crisp. Add a squeeze of fresh lemon juice and a sprinkle of chopped parsley. Serve warm.4. Mashed Cauliflower Gratin? The ultimate comfort food!Preheat your oven to 375°F. In a large pot, boil 1 head of cauliflower florets until tender. Drain, then mix with vegan butter, salt, pepper, and a pinch of nutmeg. Transfer the mash to a baking dish, top with breadcrumbs or crushed crackers, and bake for 20-25 minutes or until golden.5. Maple-Glazed Carrots? Sweet and savory, the perfect side! Toss 4 large carrots with olive oil, salt, and pepper on a sheet pan. Roast at 425°F for about 20-25 minutes or until tender but still crisp. Meanwhile, whisk together maple syrup and Dijon mustard. Brush the glaze over the carrots during the last 5 minutes of roasting. Voilà!