If you’re craving something creamy, comforting, and packed with flavor, you’re going to love this Vegan Butternut Squash Jalapeno Queso Recipe. I absolutely love how it combines the sweetness of roasted butternut squash with the spicy kick of jalapenos, making it a perfect dip or sauce for any occasion. Whether you’re throwing a game day party or just want a cozy snack, this queso will become your new go-to blend of cozy and spicy goodness.
Why You’ll Love This Recipe
- Rich and Creamy Texture: Thanks to soaked cashews and roasted butternut squash, it boasts a silky, luscious base that’s totally addictive.
- Perfect Balance of Sweet and Spicy: Roasted squash sweetness plays so well with jalapeno heat, making each bite exciting.
- Versatile Serving Options: Use it as a dip, sauce, or topping – it elevates chips, nachos, quesadillas, and more effortlessly.
- Easy to Customize: You can tweak spice levels and mix-ins to suit how you like it, from mild to fiery.
Ingredients You’ll Need
These simple, wholesome ingredients come together beautifully for this Vegan Butternut Squash Jalapeno Queso Recipe. I always recommend choosing a fresh butternut squash for roasting and a jalapeno that suits your spice tolerance — if you’re sensitive, deseeding your jalapeno does wonders!
- Raw cashews: Soaking them softens and blends into that creamy, dreamy queso base.
- Butternut squash: Roasted until tender to bring out a natural sweetness that balances the heat.
- Garlic: Adds a warm depth of flavor without overpowering.
- Nutritional yeast: The secret to a cheesy, savory taste without any dairy.
- Unsweetened almond milk: Keeps things smooth and vegan-friendly; use any dairy-free milk you love.
- Jalapeño: Adds that signature spicy punch, jalapeño slices or pickled ones make great garnishes too.
- Smoked paprika: Gives a subtle smoky background note.
- Ground turmeric: For color and a gentle earthiness.
- Onion powder: Enhances the savory profile with ease.
- Chili powder: For extra warmth and spice complexity.
- Dijon mustard: Brings a little tang and depth to round out flavors.
- Salt and freshly ground black pepper: Essential seasoning to make all the flavors pop.
- Salsa: I like chunky medium salsa to mix in, but feel free to pick your favorite style.
- Scallions, fresh cilantro, jalapeno slices: Ideal garnishes that brighten and freshen every bite.
- Tortilla chips: For dipping and serving — trust me, you’ll want plenty!
Variations
One of the things I enjoy most about this Vegan Butternut Squash Jalapeno Queso Recipe is how easy it is to personalize. Sometimes I play with the heat level, other times I mix in extras for texture or flavor twists. Feel free to make it your own!
- Milder Version: I’ve dialed back the spice by removing the seeds from the jalapeno, making it a perfect creamy dip even for spice-shy guests.
- Extra Veggie Boost: Sometimes I add roasted red bell peppers or a handful of steamed carrots to the blender for more natural sweetness and nutrition.
- Smokier Flavor: Adding a pinch of chipotle powder instead of smoked paprika amps up that smoky depth magnificently.
- Nut-Free Adaptation: For those avoiding nuts, try substituting soaked sunflower seeds — it takes a bit of experimenting, but still yields a creamy queso.
How to Make Vegan Butternut Squash Jalapeno Queso Recipe
Step 1: Roast Your Butternut Squash to Perfection
Start by preheating your oven to 400°F. Whether you choose to slice your butternut squash in half or cube it, the goal is tender, roasted squash that’s bursting with caramelized sweetness. When I first tried roasting a whole half, I loved how easy spooning out the soft flesh was. Cubed squash roasts faster and offers more crispy edges if that’s your thing. Either way, roasting usually takes between 30 to 60 minutes depending on your method — you’ll know it’s ready when a fork slides in effortlessly.
Step 2: Soak the Cashews for Creaminess
While the squash roasts, bring a medium pot of water to a boil and add your raw cashews. Once boiling, turn off the heat and let them soak for 30-45 minutes. This soaking process is a game-changer—I discovered it by accident but now I never skip it because it creates that signature velvety texture you want in queso. Don’t forget to drain them well before blending.
Step 3: Blend It All Together
Into a high-powered blender go the soaked cashews, roasted butternut squash flesh, garlic, nutritional yeast, dairy-free milk, chopped jalapeno, and all those beautiful spices like smoked paprika, turmeric, onion powder, chili powder, plus dijon mustard, salt, and pepper. Blend it on high until everything’s smooth and saucy. If it feels too thick, add more almond milk a splash at a time — you want something creamy but not runny. At this point, taste and tweak! I sometimes add a pinch more salt or a dash of hot sauce, depending on what mood I’m in.
Step 4: Warm and Incorporate Salsa
To serve immediately, transfer the blended queso to a pot over medium heat. Stir in your salsa of choice—my favorite is a chunky medium salsa because it adds texture and tang without overpowering the mix. Keep stirring until warm and bubbling just right. If you want to keep it warm for a party, just pop it in a slow cooker on the low setting and stir occasionally. This recipe makes about three cups, plenty for sharing!
Pro Tips for Making Vegan Butternut Squash Jalapeno Queso Recipe
- Pre-Soak Cashews for Ultimate Creaminess: I learned that soaking cashews in hot water softens them perfectly and helps achieve a smoother queso without a grainy texture.
- Taste as You Blend: Don’t hesitate to stop blending and taste often—adjust seasoning gradually for the best flavor balance.
- Moisture Matters: Roasting your squash thoroughly helps bring out sweetness and prevents watery queso—make sure it’s fork tender but not mushy.
- Spice Control: Remove jalapeno seeds if you want to reduce heat; trust me, it makes serving guests with varied spice tolerance easier!
How to Serve Vegan Butternut Squash Jalapeno Queso Recipe
Garnishes
I love topping this queso with extra fresh scallions and cilantro because their brightness complements the richness perfectly. A few slices of fresh or pickled jalapeno add a pop of color and extra spice that my family absolutely goes crazy for. Sometimes I sprinkle a little extra smoked paprika on top just for presentation and flavor.
Side Dishes
This Vegan Butternut Squash Jalapeno Queso Recipe pairs beautifully with crunchy tortilla chips, naturally, but I also enjoy using it over loaded nachos or drizzled on taco bowls. It’s fantastic alongside roasted veggies or layered inside quesadillas and enchiladas for a decadent, dairy-free twist.
Creative Ways to Present
For parties, I like to serve this queso in a shallow wide bowl with colorful garnishes scattered over the top and more salsa on the side in a small jar. Layering it over baked sweet potato fries makes a crowd-pleasing appetizer, and spooning it over stuffed peppers or grilled veggies transforms it into dinner. I’ve even turned it into a creamy pasta sauce with a splash of veggie broth—such a comforting change of pace!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 4 days. When you return to it, you might find the queso has firmed up a little—that’s normal! Before reheating, stir in a splash of almond milk to help bring back its creamy texture.
Freezing
This queso freezes fairly well. I spoon it into freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the fridge and reheat gently on the stove, stirring often to restore its smoothness. Just keep in mind that freezing might change the texture a touch, but a good stir fixes it right up.
Reheating
Reheating on the stovetop over low to medium heat while stirring keeps the queso creamy without separating. If needed, add a bit more dairy-free milk to loosen it up. I try to avoid microwaving because the texture isn’t quite as nice, but if you do, heat in short bursts and stir in between.
FAQs
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Can I make this queso recipe nut-free?
Yes! While raw cashews provide the base creaminess, you can substitute with sunflower seeds or soaked white beans to keep it nut-free. Texture might vary slightly, so blending thoroughly and adding extra almond milk or water can help achieve a smooth consistency.
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How spicy is the Vegan Butternut Squash Jalapeno Queso Recipe?
The heat level is moderate and depends on how much jalapeno you include and whether you keep the seeds. Removing seeds significantly tones down the spice, making it approachable for most palates. You can adjust the amount of jalapeno to suit your heat preference.
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Can I prepare this queso ahead of time?
Absolutely! You can make this queso a day or two ahead and store it in the fridge. Just warm it up gently on the stovetop and add a little dairy-free milk to refresh the texture before serving.
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What’s the best way to roast butternut squash for this recipe?
Cut the squash in half or into cubes, roast it at 400°F until fork tender—usually 30-60 minutes depending on size. Roasting until the squash caramelizes slightly brings out a natural sweetness that’s essential for a flavorful queso.
Final Thoughts
This Vegan Butternut Squash Jalapeno Queso Recipe has become one of my absolute favorites for cozy nights and gatherings alike. It’s creamy, a little spicy, and deeply satisfying in a way that makes you forget there’s no cheese here at all. I love how approachable it is—anyone can pull it off with basic kitchen staples and a little roasting time. If you’re looking for a delicious vegan dip or sauce that brings together fall flavors and a kick of heat, you’ve got to give this one a try. Trust me, once you do, it’ll be a staple in your recipe rotation just like it is in mine!
Print
Vegan Butternut Squash Jalapeno Queso Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dip
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Description
This Vegan Jalapeno Butternut Squash Queso is a creamy, flavorful plant-based dip that combines roasted butternut squash, soaked cashews, jalapeño, and a blend of warming spices. Perfectly spicy with a hint of smokiness, it’s an ideal dairy-free queso alternative served with tortilla chips, nachos, quesadillas, or incorporated into burrito bowls and enchiladas. Easy to prepare and packed with nutrients, this queso celebrates fall flavors in a versatile vegan dish.
Ingredients
For the Queso:
- 1 1/2 cups raw cashews
- 1 ½ cups mashed roasted butternut squash (about flesh from half a roasted butternut squash)
- 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 (deseeded if sensitive to heat)
- 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, to taste
For the Mix-Ins:
- 1 cup salsa of choice (chunky medium preferred)
- ¼ cup scallions, chopped
- Fresh chopped cilantro, to garnish
- A few slices of jalapeño or pickled jalapeño, for garnish
For Serving:
- Tortilla chips
Instructions
- Prepare the Butternut Squash: If using a whole butternut squash, preheat your oven to 400°F (204°C). Carefully cut off the ends of the squash, then slice it vertically in half. Scoop out the seeds with a spoon. Place the halves cut-side down on a parchment-lined baking sheet and roast for 50 minutes to 1 hour until very fork tender. Let cool slightly, then scoop out about 1 ½ cups of flesh from one half. Save the other half for another use. Alternatively, use 2 cups of cubed butternut squash, tossed with 1-2 tablespoons olive oil on a parchment-lined sheet, and roast at 400°F for 30-40 minutes until tender, flipping halfway through.
- Soak the Cashews: While the squash roasts, place 1 ½ cups raw cashews in a medium pot. Cover with water and bring to a boil over high heat. Once boiling, remove the pot from heat and let the cashews soak in the hot water for 30-45 minutes. Drain cashews before using.
- Blend the Queso Base: In a high-powered blender, combine the drained cashews, mashed or cubed roasted butternut squash (about 1 ½ cups), garlic cloves, nutritional yeast, unsweetened almond milk, chopped jalapeño, paprika, turmeric, onion powder, chili powder, Dijon mustard, 1 teaspoon salt, and freshly ground black pepper. Blend on high until smooth and creamy. Adjust consistency by adding more almond milk if needed. Taste and tweak seasoning with extra salt or hot sauce if desired.
- Heat and Mix-In Salsa: To serve immediately, transfer the blended queso mixture to a large pot or skillet and heat over medium heat. Stir frequently and incorporate 1 cup of your preferred salsa. Heat until warmed through to your liking. Alternatively, refrigerate and reheat later or place in a slow cooker on warm for serving, stirring occasionally to prevent sticking.
- Garnish and Serve: Transfer the warmed queso to a shallow serving bowl. Garnish with additional salsa, chopped scallions, jalapeño slices, and fresh cilantro. Serve with tortilla chips, use as a topping for nachos, quesadillas, burrito bowls, or enchiladas.
Notes
- This vegan queso features rich flavor from roasted butternut squash and warming spices, balanced with a mild spicy kick from jalapeño.
- Roasting the squash properly brings out its natural sweetness, which complements the cheesy umami from nutritional yeast and creamy cashews.
- You can adjust heat by removing jalapeño seeds or adding more hot sauce as desired.
- Leftover queso stores well in the refrigerator for up to 4-5 days and reheats smoothly on the stove or in a slow cooker.
- Use this queso versatilely: as dip with chips, melted over dishes, or stir into bowls for creamy texture and flavor.
- Feel free to halve or double the recipe depending on your needs. Yields roughly 3 cups of queso, serving about 8 people.
Nutrition
- Serving Size: 1/8 of recipe (approx. 3/4 cup)
- Calories: 209
- Sugar: 3.1 g
- Sodium: 400 mg
- Fat: 13.3 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10.2 g
- Trans Fat: 0 g
- Carbohydrates: 19.2 g
- Fiber: 4.9 g
- Protein: 8.2 g
- Cholesterol: 0 mg
