Vegan Jalapeno Butternut Squash Queso Recipe

If you’re on the hunt for a creamy, dreamy dip that’s packed with flavor and totally plant-based, you’re going to fall head over heels for this Vegan Jalapeno Butternut Squash Queso Recipe. I first whipped this up on a chilly weekend when I wanted something cozy yet bold, and honestly? It stole the show. Whether you’re serving it with chips for a casual night in or jazzing up your taco spread, this queso brings the perfect balance of smoky, spicy, and subtly sweet from the butternut squash. Stick around—I’m going to let you in on how to make this fan-freaking-tastic dip right in your own kitchen!

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Ingredients You’ll Need

This Vegan Jalapeno Butternut Squash Queso Recipe is built around simple, wholesome ingredients that come together in a snap. Each element adds to the warm, comforting feel while boosting nutrition, so you’re not just indulging—you’re nourishing, too. Here’s what you’ll want to have on hand, and a few tips on getting the most flavor!

• Raw cashews: Make sure to buy raw, unsalted cashews for the creamiest base; soaking them softens them up perfectly for blending.
• Butternut squash: Roasted until tender and naturally sweet, it adds body and a gorgeous golden hue to the queso.
• Garlic: Fresh cloves bring that essential flavor punch every cheesy sauce needs.
• Nutritional yeast: This is your secret umami weapon that lends the queso its cheesy vibe without any dairy.
• Unsweetened almond milk: Or any neutral dairy-free milk you prefer to keep it smooth and pourable.
• Jalapeño: Use fresh jalapeños for real heat; if you’re sensitive, just remove the seeds and membranes.
• Spices (paprika, turmeric, onion powder, chili powder): These layer in smokiness, earthiness, and subtle warmth that make every bite interesting.
• Dijon mustard: Adds a tangy little surprise that rounds out the flavor beautifully.
• Salt & pepper: Essential for balancing and enhancing the other flavors—you can add more toward the end to taste.
• Salsa: I love chunky, medium-spiced salsa to mix right in for that fresh, zesty punch.
• Scallions & fresh cilantro: Fresh herbs brighten up the dish and add lovely texture contrasts.
• Pickled jalapeño slices: Optional, but these add a tangy heat I can’t get enough of.
• Tortilla chips: Because, duh—what’s queso without chips?

Variations

I absolutely love playing around with this recipe depending on my mood and what’s in the fridge. The beauty of this Vegan Jalapeno Butternut Squash Queso Recipe is how flexible it is—feel free to swap, tweak, and make it your own. I encourage you to experiment and tailor it to what you love most!

• Spice level adjustment: When I first made this, I kept the jalapeño seeds to get a good heat, but now sometimes I remove them for a milder, friendlier dip—both ways are delicious.
• Different salsa flavors: Try using roasted tomato salsa for a deeper smoky taste or a fruit-forward mango salsa for an unexpected sweet contrast.
• Adding other mix-ins: I like to toss in some corn kernels or black beans for texture and added heartiness when serving as a taco topping.
• Serving warm or chilled: I’ve enjoyed this queso both hot straight from the stove and cold as a creamy spread on sandwiches—the flavor changes nicely with temperature.

How to Make Vegan Jalapeno Butternut Squash Queso Recipe

Step 1: Roast Your Butternut Squash to Perfection

Start by preheating your oven to 400°F. I’ve tried roasting the squash both whole (cut in half) and cubed—both work great! For the whole method, cut the butternut squash in half vertically and scoop out the seeds. Place the halves cut-side down on a parchment-lined baking sheet and roast for about 50 minutes to an hour, until fork-tender. If you’re short on time, cubed squash roasted for 30-40 minutes works wonderfully, too. Roasting brings out that natural sweetness which balances the heat and spices beautifully.

Step 2: Soak Your Cashews

While your squash roasts, soak your raw cashews in boiling water for 30-45 minutes. This softens them, making them blend into a silky, creamy texture that’s essential for that luscious queso consistency. I once skipped soaking and the queso ended up grainy—definitely don’t skip this step!

Step 3: Blend It All Together

Once your squash is tender and cashews are soaked and drained, toss everything into a high-powered blender: cashews, mashed squash, garlic, nutritional yeast, almond milk, jalapeño, paprika, turmeric, onion powder, chili powder, dijon mustard, salt, and black pepper. Blend on high until completely smooth. If the sauce feels too thick, add a splash more almond milk until you get your desired pourable queso consistency. Don’t forget to taste and tweak the seasoning—sometimes I add a bit more salt or a dash of hot sauce for an extra kick.

Step 4: Heat and Mix in Salsa

Transfer the blended queso to a medium-sized pot or skillet and warm over medium heat. Stir in your favorite salsa and heat through, stirring frequently until warmed to your liking. This keeps the salsa’s fresh flavor from cooking away while softening the queso perfectly. After warming, serve it up with your favorite garnishes and chips. If you’re entertaining, this queso also holds well on warm in a slow cooker—just remember to stir every so often to prevent sticking.

How to Serve Vegan Jalapeno Butternut Squash Queso Recipe

Garnishes

I’m a sucker for fresh garnishes with this queso. I love topping it with extra chopped cilantro for brightness, sliced scallions for a gentle crunch, and a few pickled jalapeño slices for a tangy heat contrast. Sometimes, a sprinkle of smoked paprika on top adds that finishing smoky touch that my family goes crazy for every time.

Side Dishes

This dip feels right at home with classic tortilla chips, of course, but I also like it spooned over crunchy roasted sweet potato fries or paired with warm soft tacos filled with black beans and avocado. For a crowd, serving it alongside sliced raw veggies like bell peppers and cucumbers adds some fresh, crisp balance.

Creative Ways to Present

When I’ve brought this to parties, I love setting it out in a shallow rustic bowl nestled on a wooden board with small bowls of salsa, chopped herbs, and sliced jalapeños around it for a DIY queso bar vibe. It’s fun, interactive, and looks gorgeous. Plus, I sometimes make little queso “shots” with chips for festive bite-sized nibbles—always a hit!

Make Ahead and Storage

Storing Leftovers

Leftover queso? Totally normal because it’s addictive! Store it in an airtight container in the refrigerator for up to 5 days. You’ll notice it thickens as it chills, so just before serving, warm it gently and stir in a bit of almond milk to bring back that creamy, dippable goodness.

Freezing

I’ve frozen this dip successfully by placing it in a freezer-safe container for up to 2 months. When thawing, I recommend thawing overnight in the fridge and reheating slowly on the stove with a splash of almond milk to restore its smooth texture. A quick blend after thawing can help refresh its creaminess if it’s a bit separated.

Reheating

For reheating, low and slow wins. Warm your queso in a saucepan over low heat, stirring frequently to prevent sticking or drying out. If it seems too thick, gradually add a little plant milk until it reaches the perfect creamy dip consistency. This keeps it tasting fresh and prevents any grainy texture from developing.

FAQs

Final Thoughts

This Vegan Jalapeno Butternut Squash Queso Recipe has quickly become one of my go-to crowd-pleasers—it’s warm, comforting, and totally crave-worthy without any dairy in sight. I love how this recipe strikes that perfect balance of rich creaminess with just the right amount of spice and sweetness. Seriously, whether you’re a longtime vegan or just want to try something new and delicious, you’re going to love making this in your kitchen. So grab those ingredients, dive in, and let me know how your dip turns out—I bet your family and friends will be asking for seconds, just like mine do!

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