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• For the vegan cheese dip:
• 1 1/2 cups raw cashews*
• 1 1⁄2 cups cubed butternut
• Garlic flakes
• 1/2 cup nutritional yeast
• 1 1/2 cups coconut milk
• 1 jalapeño, chopped or pickled
• 1 teaspoon paprika
• 1 tsp cumin powder
• 1/2 cumin seeds
• 1⁄2 teaspoon chilli powder
• 1 teaspoon salt, plus more to taste
• ground black pepper
• For mix-ins:
• 1 cup chopped baby tomatoes
• 1⁄4 cup spring onion
• 1/4 cup chopped cilantro
• Favourite sweet chilli sauce to top
• A few slices of jalapeño or pickled jalapeños • For serving:
• Trigz chips to dip
• Limes to serve
1.Add 2 cups of cubed butternut squash to a large baking sheet lined with parchment paper.
Drizzle 1-2 tablespoons of olive oil and use your hands to coat the cubes. Roast at 180 degrees C for 30-40 minutes, flipping halfway through.
2. While your butternut squash is roasting: fill a medium pot with water and add in your raw cashews. Place over high heat and bring water to a boil. Once boiling, immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.
3. Once the cashews have finished soaking you’ll be ready to make the dip: add drained cashews, cubed roasted butternut squash, garlic, nutritional yeast, coconut milk, jalapeño, cumin, cumin seeds, paprika, Chili powder, salt, and black pepper to a high powered blender. Blend on high until a sauce comes together. Taste and adjust seasonings as necessary.
4. Transfer dip to a large shallow bowl and garnish with the tomatoes, spring onions, jalapeño slices and cilantro. Drizzle with the sweet chilli sauce and a few lime slices. Serve with the Trigz chips and enjoy!!
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