Prebiotic Vegan Queso Dip

This is a crazy good dip made with vegetables but tastes like cheese dip. I put this on so many foods. I'll top broccoli and potatoes and tacos and any veggies that need extra zip. I hope you love it as I do. I even have an Instapot version. I make it constantly and I hope you will too. Your microbes will love it!

Ingredients

1 large Potato
1 cup Butternut Squash peeled and cut into cubes (you can also use a sweet potato)
½ small Onion peeled and chopped
3 cloves Garlic
1 cup Water spring or filtered with minerals
2 tablespoons Miso
½ Lemon juice only
¼ teaspoon Celtic Sea Salt
pinch Cayenne pepper
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ cup Nutritional Yeast
1 tablespoon Fermented Jalapenos optional but gives it a kick!

Instructions

Saucepan Instructions

In a saucepan, bring 1 cup of water to a boil, add potato, butternut squash, onion, and garlic and bring to a simmer. Reduce heat and cover and cook 10 minutes until veggies are soft.
Add your cooked vegetables and all of the water to a high-speed blender. Then add the rest of the ingredients and blend until smooth and creamy, about a minute.

Instapot Instructions

Place water, butternut squash, onion, and garlic into the pot and seal on manual high heat for 10 minutes. Do a quick release when done.
Add your cooked vegetables and all of the water to a high-speed blender. Then add the rest of the ingredients and blend until smooth and creamy, about a minute.