1 cup diced butternut pumpkin
1/4 cup potato, baked (optional)
1/2 cup coconut water
1/2 teaspoon sweet or smoked paprika
1 small red chilli
2 cloves of garlic
1 1/2 tbsp nutritional yeast
S + P
Roast butternut squash on 180 degrees Celsius for 30 minutes or until soft. Add garlic cloves with 10 minutes to go. I was eating mine with baked potato so added about 1/4 cup of the baked potato to make the mixture a bit creamier but it’s not essential.
Take pumpkin and garlic out of the oven and allow to cool for 5 minutes.
Add potato (if using), pumpkin, garlic, paprika, nutritional yeast and chilli to the food processor and pulse until combined.
Add coconut water bit by bit until desired texture is reached.
Finish with S + P.
Voila!! Creamy no fatty pretend queso goodness. Great on Mexican style baked potato or as a dip for chippies!! Would be very good in a black bean burrito and in just so many other dishes. I can’t wait to try it more!!