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
Scale
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
