Vegan Jalapeno Butternut Squash Queso
User Reviews
5
26 reviews
Excellent
Vegan Jalapeno Butternut Squash Queso
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This Vegan Jalapeno Butternut Squash Queso combines roasted butternut squash and soaked cashews blended with nutritional yeast, garlic, spices, and jalapeño for a creamy, dairy-free cheese sauce. The addition of salsa, scallions, cilantro, and fresh jalapeño slices adds texture and fresh flavor. Served warm with tortilla chips, it offers a spicy, smooth dip alternative to traditional queso.
Description
The recipe centers around a creamy sauce made by blending roasted butternut squash flesh and raw cashews with nutritional yeast and seasonings like paprika, turmeric, onion powder, chili powder, Dijon mustard, salt, and black pepper. Garlic and a chopped jalapeño provide a mild heat that can be moderated by removing seeds. Unsweetened almond milk helps achieve a smooth consistency.
After blending, chunky salsa, scallions, cilantro, and extra jalapeño slices are stirred in for vibrant color and extra flavor. This queso serves as a rich, spicy vegan dip perfect for tortilla chips or as a sauce over dishes needing a cheesy, plant-based touch.
Leftover queso can be stored chilled in an airtight container for up to five days without reheating. It can be made ahead by omitting the heating step and gently warmed when ready to serve.
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Ingredients
- For the queso:
- 1 1/2 cups cashews raw
- 1 ½ cups butternut squash mashed, roasted
- 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; deseed if sensitive to spice
- 1 teaspoon paprika
- 3/4 teaspoon Turmeric ground
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 teaspoon Dijon mustard
- 1 teaspoon salt plus more to taste
- black pepper freshly ground
- For mix-ins:
- 1 cup salsa of choice, preferred chunky medium
- ¼ cup scallions
- cilantro fresh, chopped
- jalapeño fresh or pickled, a few slices
- 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
- Store leftover queso in an airtight container in the fridge for up to five days without reheating.
- Can be made ahead by skipping heating, then warmed gently before serving.
- Removing seeds from the jalapeño reduces heat if a milder flavor is preferred.
- You can roast your own butternut squash for fresh flavor or use pre-cubed squash for convenience.
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
26 reviews
Excellent
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