Vegan Jalapeno Butternut Squash Queso
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5.0
39 reviews
Excellent
Vegan Jalapeno Butternut Squash Queso
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Amazing vegan butternut squash queso filled with incredible flavor from roasted butternut squash, jalapeño, your fav salsa and tons of warming spices. This fall-inspired vegan queso recipe is the perfect way to use up extra butternut squash and is delicious served with chips, on nachos, in quesadillas and more!
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Ingredients
- For the queso:
- 1 1/2 cups raw cashews*
- 1 ½ cups mashed roasted butternut squash* (options for roasting in instructions)
- 2 cloves garlic
- 1/2 cup nutritional yeast
- 1 1/2 cups unsweetened almond milk (or neutral dairy free milk of choice)
- 1 jalapeño, chopped (you can deseed if you are sensitive to spice)
- 1 teaspoon paprika
- 3/4 teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, plus more to taste
- freshly ground black pepper
- For mix-ins:
- 1 cup salsa of choice (I prefer a chunky medium salsa)
- ¼ cup scallions
- fresh chopped cilantro
- A few slices of jalapeno or pickled jalapeno
- For serving:
- tortilla chips
Instructions
- To make with a whole butternut squash: Preheat the oven to 400 degrees F. Use a sharp knife to cut off both ends of a butternut squash, you’ll cut about ¼-½ inch off each end. Next cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Use your knife to cut the butternut squash vertically down the middle. Use a spoon to scoop out the seeds of the cut butternut squash. Place the butternut squash halves on a baking sheet lined with parchment paper. Roast the squash for 50 minutes-1 hour or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Please note you will only use the flesh from 1 butternut squash half. Save the other half for a different recipe.
- To make with cubed butternut squash: Add 2 cups of cubed butternut squash to a large baking sheet lined with parchment paper. Drizzle 1-2 tablespoons of olive oil and use your hands to coat the cubes. Roast at 400 degrees F for 30-40 minutes, flipping halfway through. Squash is done when it is very fork tender.
- While your butternut squash is roasting: fill a medium pot with water and add in your raw cashews. Place over high heat and bring water to a boil. Once boiling, immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.
- Once the cashews have finished soaking you'll be ready to make the queso: add drained cashews, flesh from 1 half of the roasted butternut squash (about 1 ½ cups mashed or approximately 2 cups cubed roasted butternut squash), garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, chili powder, dijon mustard, salt and black pepper to a high powered blender. Blend on high until a sauce comes together. If you want a thinner queso, add a bit more almond milk. Taste and adjust seasonings as necessary. Sometimes I like to add more salt or add in a dash of hot sauce to make it spicy; it’s really up to you!
- You can either store this in the fridge to reheat later at this point, or to serve immediately you can transfer to a large pot or skillet and place over medium heat. Mix in the salsa and then stir frequently until warmed through to your liking. Transfer dip to a large shallow bowl and garnish more salsa if you like, plus scallions, jalapeno slices and cilantro. Please note: you can also transfer the mixture to a slow cooker and keep on warm to serve at a party. Just make sure you stir every so often!
- Feel free to serve this with chips or over nachos, on burrito bowls, in quesadillas, enchiladas, etc. You can also halve this recipe to make less. Makes about 3 cups of vegan queso.
Notes
- How to store: if you have leftovers or simply want to make this ahead of time, simply do not heat and transfer to an airtight container for later. This will stay good in the fridge for 5 days.
Nutrition Information
Show Details
Serving
1serving (based on 8)
Calories
209cal
(10%)
Carbohydrates
19.2g
(6%)
Protein
8.2g
(16%)
Fat
13.3g
(20%)
Saturated Fat
2.5g
(13%)
Fiber
4.9g
(20%)
Sugar
3.1g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1serving (based on 8) | |
| Calories | 209cal | 10% |
| Carbohydrates | 19.2g | 6% |
| Protein | 8.2g | 16% |
| Fat | 13.3g | 20% |
| Saturated Fat | 2.5g | 13% |
| Fiber | 4.9g | 20% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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