Description
This Vegan Jalapeno Butternut Squash Queso is a creamy, flavorful dairy-free dip perfect for parties or any snack time. Made with roasted butternut squash, soaked cashews, and a mix of spices, it delivers a cheesy, spicy kick without any cheese. Serve warm with tortilla chips or use it as a sauce for burrito bowls, quesadillas, or enchiladas.
Ingredients
Scale
For the Queso:
- 1 1/2 cups raw cashews*
- 1 ½ cups mashed roasted butternut squash* (see roasting options)
- 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 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 (preferably chunky medium salsa)
- ¼ cup scallions, chopped
- Fresh chopped cilantro
- A few slices of jalapeno or pickled jalapeno
For Serving:
- Tortilla chips
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (204°C). To roast a whole squash, cut off both ends, slice in half vertically, and scoop out seeds. 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 then scoop out flesh from one half for the queso.
- Alternative Roasting Method: For cubed squash, toss 2 cups of cubes in 1-2 tablespoons olive oil, spread on a baking sheet lined with parchment paper, and roast at 400°F for 30-40 minutes, flipping halfway, until fork tender.
- Soak Cashews: While the squash is roasting, place the raw cashews in a medium pot filled with water. Bring to a boil over high heat, then immediately turn off the heat. Let cashews soak in warm water for 30-45 minutes, then drain thoroughly.
- Make Queso Sauce: Add soaked and drained cashews, roasted butternut squash flesh, garlic, nutritional yeast, almond milk, chopped jalapeño, paprika, turmeric, onion powder, chili powder, dijon mustard, salt, and pepper into a high-powered blender. Blend on high until smooth and creamy, adding more almond milk if needed for a thinner consistency. Taste and adjust seasoning or add hot sauce to desired spice level.
- Heat and Mix: Transfer the blended queso to a large pot or skillet over medium heat. Stir in the salsa and warm the mixture, stirring frequently until heated through.
- Serve and Garnish: Pour the warm queso into a shallow serving bowl. Garnish with additional salsa, chopped scallions, jalapeño slices, and fresh cilantro. Serve immediately with tortilla chips or your favorite dishes like nachos, burrito bowls, quesadillas, or enchiladas.
- Storage Option: Alternatively, you can store the queso in the refrigerator after blending and reheat when ready. For parties, keep warm in a slow cooker on low, stirring occasionally.
Notes
- Raw cashews must be soaked to soften and blend smoothly.
- Roast butternut squash until very tender for best texture and flavor.
- Deseed jalapeño if a milder queso is preferred.
- This queso can be thinned with extra almond milk if desired.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Feel free to experiment by adding hot sauce or adjusting spices to your taste.
- You can halve this recipe if you want a smaller batch.
Nutrition
- Serving Size: 1/8 of recipe (~3/4 cup)
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
