Vegan Rotel Dip (Healthy)

🧂 Ingredients

• 11/2 cups butternut squash

  cooked and mashed
• 1 cup almond milk
• ¼ cup cashews

  soaked
• 1 tablespoon tomato paste
• 11/2 tablespoon rice vinegar
• 5 tablespoon nutritional yeast

  see here [https://amzn.to/2SkjSAm]
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt
• 1 cup diced tomatoes and green chilies

  canned Rotel
• 2 tablespoon tapioca flour*

  see here [https://amzn.to/39suMtw]

Instructions

• 1 Preheat oven to 375°
• 2 Slice the butternut squash in half lengthwise and scoop out the seeds. Place in
  a baking dish and roast (skin side down) for an hour or until very tender.
• 3 Scoop out the flesh of the butternut squash, measuring out a cup and a half and
  add to a high speed blender.
• 4 Add the remaining ingredients, except the Rotel, to the blender and blend until
  very smooth.
• 5 Pour mixture into a saucepan along with Rotel. Heat over medium and stir
  constantly until thickened, about 5-6 minutes.
• 6 Garnish with pico de gallo and pickled jalapenos, and serve warm with tortilla
  chips or crunchy veggies.
• 7 Happy Eating!

Nutrition Info