Butternut Squash Queso

By Succulent Vegan Tacos

September 28, 2019


1 butternut squash diced and boiled

1 cup of almond milk

2 chipotles

1 tablespoon tapioca flour or corn starch

1 teaspoon salt (and more to taste)

1/4 cup nutritional yeast

1/2 lime, juiced

Olive oil 

Chopped sage


Blend all ingredients but the olive oil and sage. On a stove, heat a pot and add a drizzle of olive oil and the chopped sage. Let the sage sizzle and once it starts releasing its fragrance add the butternut squash mixture. Keep stirring until it starts thickening. Adjust milk to reach desired consistency and salt to your liking. Pour over chips for nachos or mix with pasta for mac and cheese. Enjoy!