Can I substitute the butternut squash in the Pumpkin Queso Dip?

While butternut squash provides the signature flavor and texture, you could try sweet potato as an alternative, though the taste profile will shift slightly.

Do the cashews really need to be soaked for the Pumpkin Queso Dip?

Soaking the cashews, even for just 10 minutes, helps them blend into a smoother, creamier queso. Longer soaking makes blending even easier.

How quickly can I make these Autumn Nachos?

These nachos are designed for speed, with a total cook time of just 10 minutes, primarily for softening the butternut squash.

Why do I need to heat the pumpkin cheese sauce in a pan?

Heating the Pumpkin Queso Dip in a small pan helps it thicken and become really creamy, ensuring it coats the nachos beautifully.

Can I adjust the spice level of these nachos?

Yes, you can easily adjust the red pepper flakes in the Pumpkin Queso Dip and the amount of fresh jalapenos on top to suit your preferred spice level.

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Autumn Nachos With Pumpkin Queso Dip
[Vegan]

Name: Autumn Nachos With Pumpkin Queso Dip [Vegan]
Cook time: 10 min
Yield: 2
Ingredients: 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; 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

SI By: Sina

Author Bio

Hi, My name is Sina and I'm the photographer and recipe developer behind the food... Read More

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Autumn Nachos in a bowl, covered with creamy orange Pumpkin Queso Dip, jalapenos, red onion, olives, and guacamole.

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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

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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.

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Comments:

Eli L Eshenike Noir says:

October 24, 2015 at 3:12 pm

Keenan Thomas
Mary Moodey says:

October 24, 2015 at 2:33 pm

Allie Ossinger? James Ossinger?