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Chipotle Nut Cheese Sauce (Dairy Free)

A creamy cheese sauce made from nuts instead of dairy. Great as a dip, spread or sauce.

Braised Tofu & Avocado salad

SERVES COOKS IN DIFFICULTY ALLERGIES

Makes 500g Sauce

50 Minutes

Easy Peasy

Dairy Free

Gluten Free

Vegan

Contains Nuts

Chef Dorothy's Comments

This is such an easy and delicious recipe. The key to the ‘cheesy’ taste is Engevita and the soaked cashews give the creaminess. Drizzled on veggies, in a burrito or on nachos, this dip is incredibly moreish. Dare you to not eat it all at once... 

Ingredients

  • 25g ground almonds, soaked 
  • 40 g raw cashews, soaked overnight
  • (if you forget to soak the night before, just pour boiling water over the nut mix and wait 20 min)
  • ½  small butternut squash (approx. 250g)
  • ½ tbsp olive oil
  • sea salt, a pinch to taste
  • 1/2 tsp garlic salt
  • 2 garlic cloves
  • 2 tsp paprika
  • 1 tbsp Engevita
  • 1 lemon, juiced and strained
  • 250 ml water
  • 2 tsp chipotle paste or 1 tsp chipotle flakes (more or less depending on how spicy you like it!)

Method

  1. Pre-heat the oven to 200 C.
  2. Chop the butternut squash in half and remove seeds from the half you are going to use. Peel, chop and place in a ovenproof pan.
  3. Add a few whole cloves of garlic (with skin left on). Drizzle with the olive oil and a pinch of sea salt. Bake for about 35 minutes, let cool.
  4. Add all the ingredients to a blender and blend to desired consistency. If you like it chunkier add less water, or if you prefer runnier a little bit more water and blend longer.
  5. Serve with a few pickled red onions. (To make your own: Peel and slice a red onion and then add the juice of ½ a lemon and sea salt, massage a bit and let sit for 5 minutes.) Scatter on top or stir through.
  6. Serve as a topping on nachos, a sandwich or burrito spread, a dip with veggies or even on pasta.