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Creamy Vegan Queso Dip — Vegan Munchies by Gina Eykemans


Makes approximately 4 cups of dip
2 tablespoons olive oil
3 medium cloves of garlic, pressed
1/2 large yellow onion, finely diced
2 large carrots, very finely chopped
1 cup of thinly sliced butternut squash
2 teaspoons salt, divided
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1 cup vegetable stock
1 (4-ounce) can of green chiles
1 1/2 cups unsweetened plain almond milk
1 cup of cashews, soaked for 30 minutes or up to overnight and then drained
1/4 cup nutritional yeast
1/2 cup chunky salsa
1 tablespoon apple cider vinegar

Optional toppings:
Chunky salsa or Rotel
Pickled jalepeños
Chopped cherry tomatoes



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