Vegan Nachos with Pumpkin Cheese Sauce

Vegan Nachos with Pumpkin Cheese Sauce

These vegan nachos with homemade pumpkin queso dip are perfect for lazy movie nights. They' re also a real crowd pleaser at parties!
Course Main Course, Side Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings


For the vegan pumpkin cheese sauce:

  • 15 oz butternut squash (about 2 cups)
  • 1 tablespoon white miso paste
  • 2 tablespoons nutritional yeast
  • 1/4 cup soaked unsalted cashews I only soaked them for about 10 minutes, but soaking them longer will make it easier for your blender.
  • 1 clove of garlic
  • 1 teaspoon paprika powder
  • black pepper
  • salt
  • red pepper flakes

For the nacho bowl:

  • 2 green jalapeƱos, cut into rings
  • 1/2 small red onion, chopped
  • 1 small red pointed pepper, cut into rings
  • 1/4 cup black olives, cut into rings
  • 1/2 cup guacamole
  • 1/2 tomato salsa
  • 1 tomato, cut into small pieces
  • vegan nachos


  • Soak the cashews in water. Bring a medium pot of water to boil. Cut the butternut squash into small pieces and cook them for about 10 minutes or until they are really soft.
  • Drain both the butternut squash and the cashews and place them into a blender. Add the rest of the ingredients and blend until smooth.
  • Place the nachos into a big bowl and add the jalapeƱos, red onion, red pointed pepper, black olives, guacamole, tomato salsa, and tomatoes. In a small pan, heat the vegan pumpkin cheese sauce until it becomes really thick and creamy.
  • Pour it onto the nachos until they're nicely covered. Serve immediately.