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–+ servings
bean nachos on a tray with jalapenos and onions.

Vegan Butternut Squash Nachos

Angela Milnes
Enjoy Vegan Butternut Squash Nachos, where creamy butternut squash and vibrant veggies top a crunchy base, offering a healthy, flavorful twist on a classic snack. Perfect for any gathering!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Snacks & sides
Cuisine Mexican
Servings 6 Servings
Calories 662 kcal

Ingredients
  

Nacho Cheese Sauce

  • 1 ½ Cups Butternut Squash Cubes
  • 2 tablespoon Grapeseed Oil divided
  • ¾ Cup Softened Cashews
  • 1 Shallot
  • 2 cloves Garlic
  • 1 tablespoon Soy Sauce
  • ½ Lime juiced
  • 1 ½ cups Hot water
  • 1 tablespoon Cornstarch optional, can add if sauce needs thickening
  • Pinch Salt and pepper to taste

Nachos

  • 1 Bag Tortilla Chips
  • 2 Jalapenos
  • 1 Cup Pico de Gallo
  • 1 Cup Guacamole
  • 1 Avocado
  • 1 Cup Corn
  • 1 Cup Black beans
  • ¼ Cup Pickled red onions
  • ¼ Cup Seitan
  • 1 Lime Sliced

Instructions
 

  • Preheat oven to 350 F. Meanwhile, peel butternut squash, remove ends and seeds, and chop into cubes. Toss with 1 tablespoon cooking oil and roast at 350 for 45-60 mins, flipping halfway. 
  • While the squash is roasting, soften cashews. Boil water in a small saucepan and add cashews. Cook for 15 mins, then reduce to simmer until ready to blend sauce. 
  • Sautee roughly chopped shallot in the rest of the grapeseed oil for 2-3 mins, then add minced garlic, cooking for an additional minute. Remove from heat and set aside. 
  • Blend sauce - blend roasted squash, softened cashews, shallot & garlic mixture, soy sauce, lime juice, salt, and hot water with cornstarch for 1-2 minutes, increasing speed every 15-20 seconds. Sauce is done when it's extra smooth and creamy. Make sure all ingredients are hot for smoothest sauce, and use extra caution when blending hot liquids. 
  • 5. Build nachos - layer tortilla chips, cheese sauce, and other toppings. Enjoy! 

Notes

*For best results, all ingredients need to be warm or hot. Butternut squash fresh out of the oven and near boiling water work best. 

Nutrition

Calories: 662kcalCarbohydrates: 82gProtein: 15gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gTrans Fat: 0.04gSodium: 644mgPotassium: 903mgFiber: 14gSugar: 7gVitamin A: 4111IUVitamin C: 29mgCalcium: 134mgIron: 5mg
Keyword butternut squash nachos, vegan cheese sauce, vegan nacho cheese sauce, vegan nachos
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