Cheesy Kabocha Squash


  • 1 small kabocha squash
  • 1 cup nutritional yeast
  • Juice of 1 lemon
  • 1/2 cup cashews, raw & unsalted
  • 1/4 cup pickle juice or vinegar
  • 1/3 cup soy milk, unsweetened
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1/8 – 1/4 tsp. cayenne pepper
  • salt & pepper, to taste


Preparation Instructions

  1. Boil about 8 cups of water in a medium sized pot.
  2. Wash your kabocha squash and then cut it open. Scoop out seeds and discard. Chop the rest of the squash into pieces small enough to boil in your pot.
  3. Boil kabocha squash pieces until soft (about 5 minutes).
  4. Drain the water and let the squash cool. Once cooled, use a spoon to separate the orange meat from the skin of the squash. Discard the skin.
  5. Place the squash meat and remaining ingredients into a food processor. Blend on high until smooth. Add salt to taste.

Recipe by Bailey West of Lettuce Beet Diabetes.