Okay, bare with me. This queso | vegetable dip is delicious but don't go dipping in thinking it's cheese. I think the primary problem with people accepting substitutions for traditional things is their mindset going in for the first bite. Meaning - if its a vegetarian Rueben made with tempeh, don't tell yourself you're biting into corned beef. Think flavor profile. It's actually pretty sophisticated and much more of a mental hurdle wrapping your mind and your palate around something that is similar, but not the same. It takes smarts and an open mind. With that established, I'll show you this recipe, which can be a dip, an enchilada sauce, a thickener for a pasta, a sandwich spread and so on. With the addition of umami rich flavors, its pretty much whatever you need it to be.
INGREDIENTS
2 cups cubed butternut squash
1 cup raw cashews
1/2 diced raw onion
3-4 cloves garlic
1-2 diced jalapeno
1 T miso paste
1 t cumin
1 t chili powder
2 T nutritional yeast
About 2 c water
juice of a lime
1 T tapioca starch or corn starch
salt to taste
METHOD
Sautee onion, garlic, jalapeno until soft, 7-10 minutes. Add spices, squash, cashews for another 5 minutes until fragrant. Add water and cover until the squash is tender, about 15 minutes. Transfer to a blender or food processor when slightly cooled and blend until completely smooth. Return to the pan and add lime juice and starch and adjust the salt. Reheat on low until thickened. Serve or dip as your heart desires! Delicious with fresh cilantro, avocado, pickled jalapeños, red bell pepper and cayenne!
ENJOY!
