If you’re craving a dip that’s creamy, cheesy, and has just the right kick of heat, then you’re in for a treat with this Vegan Jalapeno Butternut Squash Queso Recipe. I absolutely love how this queso manages to feel indulgent while being totally plant-based and wholesome. Trust me, once you try it, your snack game will never be the same!
Why You’ll Love This Recipe
- Rich, Creamy Texture: Thanks to the blend of cashews and roasted butternut squash, you’ll get that perfect velvety queso every time.
- Perfect Balance of Heat: The jalapeño adds a gentle kick that wakes up your taste buds without overwhelming the flavors.
- Versatile and Crowd-Pleasing: Whether as a dip, sauce, or topping, your family and guests will go crazy for this queso.
- Easy to Customize: You can adjust the spice level and add your favorite mix-ins to make it your own.
Ingredients You’ll Need
Each ingredient in this Vegan Jalapeno Butternut Squash Queso Recipe plays a starring role, from the creamy cashews to the natural sweetness of roasted butternut squash. When you shop, look for a firm, medium-sized butternut squash and fresh jalapeños for the best flavor.
- Raw cashews: These create the creamy, cheesy base—make sure to soak them for that perfect blend.
- Butternut squash: Roasting brings out the natural sweetness, balancing the heat from the jalapeño.
- Garlic: Adds depth and a little punch to the mix.
- Nutritional yeast: The secret to that cheesy flavor without any dairy.
- Unsweetened almond milk: Keeps the queso smooth; you can swap with any neutral dairy-free milk.
- Jalapeño: Fresh and chopped—deseed if you want it milder.
- Spices (paprika, turmeric, onion powder, chili powder): Together, these bring warmth, color, and subtle complexity.
- Dijon mustard: A little tang to brighten the flavor.
- Salt and freshly ground black pepper: Essential to bring out all the flavors.
- Salsa: I love chunky medium salsa mixed in for texture and a fresh zing.
- Scallions and fresh cilantro: For garnishing and an herby freshness.
- Jalapeño slices (fresh or pickled): For extra spice and a punchy garnish.
- Tortilla chips: The perfect vehicle for scooping up your queso.
Variations
I love tweaking this recipe depending on my mood and what I have on hand. Don’t be afraid to make it your own—this queso is a perfect base for creativity.
- Milder Version: When I first tried this recipe, I deseeded the jalapeño and even swapped it with a mild pepper to suit my family’s sensitive palates—it still packed flavor without the heat.
- Smoky Queso: Adding a bit more smoked paprika gives it a rich, smoky edge that’s fantastic for fall gatherings.
- Extra Creamy: Sometimes I toss in a cooked potato or a splash more almond milk for an even silkier texture.
- Spicy Boost: For parties, I add a dash of hot sauce or some chipotle powder—folks always ask for the recipe afterwards!
How to Make Vegan Jalapeno Butternut Squash Queso Recipe
Step 1: Roast the Butternut Squash
First things first, the roasted butternut squash is the heart of this queso. I like to slice the squash in half vertically, scoop out the seeds, and place it cut side down on a parchment-lined baking sheet. Roast at 400°F for about 50 minutes to an hour until it’s fork-tender and caramelized. This roasting step brings out the natural sweetness that pairs beautifully with the spicy jalapeño.
Step 2: Soak the Cashews
While the squash is roasting, soak your raw cashews in boiling water for 30 to 45 minutes. I discovered this trick to getting the creamiest texture without needing a high-powered blender. The soaking softens the nuts, which makes blending smooth and silky, so don’t skip this step!
Step 3: Blend It All Together
Once your squash is roasted and your cashews are drained, toss them into a high-powered blender with garlic, nutritional yeast, almond milk, chopped jalapeño, and your blend of spices. I usually start blending on high and then add a splash more almond milk if I want a thinner queso. Taste as you go, adjusting salt or spice levels to your liking—it’s all about making it your own.
Step 4: Warm and Add Salsa Mix-Ins
To serve right away, I pour the blended queso into a pot over medium heat and stir in chunky salsa. Warm it gently until everything is heated through —about 5-7 minutes—and then pour it into a pretty serving bowl. Garnish with fresh scallions, cilantro, and additional jalapeño slices for that extra pop of color and flavor. If you’re hosting a party, keeping it warm in a slow cooker works wonders and keeps guests coming back for more.
Pro Tips for Making Vegan Jalapeno Butternut Squash Queso Recipe
- Use Parchment Paper for Roasting: Roasting squash on parchment keeps cleanup easy and prevents sticking, which I always appreciate.
- Adjust Spice Gradually: I like to add jalapeño in small amounts and taste-test—this helps avoid surprises, especially if guests have varying spice tolerances.
- Blend Cashews Thoroughly: Sometimes I pulse first to break up the nuts and then blend on high; this avoids graininess in the final sauce.
- Don’t Skip the Dijon Mustard: It adds a subtle tang that lifts the whole flavor—trust me, it’s a game changer.
How to Serve Vegan Jalapeno Butternut Squash Queso Recipe
Garnishes
I love topping this queso with fresh, vibrant garnishes like chopped scallions, bright cilantro leaves, and a few thin slices of fresh or pickled jalapeño for transparency and heat. It not only adds color but boosts layers of flavor with each bite.
Side Dishes
Of course, tortilla chips are a must, but I often serve this queso alongside crunchy veggie sticks like celery and bell pepper strips, or as a drizzle over loaded nachos or vegan burrito bowls. Pairing it with something cooling, like guacamole or a cucumber salad, balances the spice nicely.
Creative Ways to Present
For special occasions, I’ve set up a DIY queso bar with bowls of various salsas, pickled jalapeños, olives, and fresh herbs, letting guests customize their own bowls. I even like to serve the queso warm in a mini slow cooker centerpiece—it’s always a conversation starter!
Make Ahead and Storage
Storing Leftovers
This queso keeps really well in an airtight container in the fridge for up to 4 days. When I prepare it ahead, I find the flavors meld even more overnight—it tastes just as good, sometimes better, the next day.
Freezing
I’ve successfully frozen this queso in freezer-safe containers for up to 3 months. When thawed, it retains its creamy texture—just give it a good stir after reheating to bring it back to life.
Reheating
When reheating, I prefer warming it gently over low to medium heat on the stove, stirring often. If it thickens too much, a splash of almond milk helps loosen it up and keep that creamy flow perfect for dipping.
FAQs
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Can I make this Vegan Jalapeno Butternut Squash Queso Recipe nut-free?
Absolutely! For a nut-free version, you can substitute cashews with cooked white beans (like cannellini) or use sunflower seed butter to maintain creaminess. The flavor will be slightly different but still delicious and satisfying.
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How spicy is this queso, and can I adjust the heat?
The jalapeño gives a moderate heat that you can customize by removing the seeds or adding less. For a milder queso, deseed the jalapeño entirely or substitute with a milder pepper like poblano. If you love extra spice, adding a pinch of cayenne or hot sauce works great.
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Do I need a high-powered blender for this recipe?
A high-powered blender makes a silky smooth queso faster, but a regular blender will work if you soak the cashews well and blend in stages. Patience is key—stop and scrape the sides as needed!
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Can I use canned pumpkin instead of butternut squash?
You can use canned pumpkin in a pinch, but it won’t have the same natural sweetness and flavor depth as roasted butternut squash. If you do substitute, consider adding a touch of sweetener like maple syrup to mimic the sweetness.
Final Thoughts
This Vegan Jalapeno Butternut Squash Queso Recipe is one of those dishes I’m genuinely excited to share because it combines comfort, spice, and wholesome ingredients into a dip that feels like a warm hug. Whether you’re making it for a cozy night in or a big gathering, it’s sure to bring smiles and second helpings. Give it a try—I promise you’ll love how easy, flavorful, and versatile it is in your kitchen!
Print
Vegan Jalapeno Butternut Squash Queso Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Approximately 3 cups (serves 8)
- Category: Dip
- Method: Baking
- Cuisine: Vegan / American Southwest-inspired
- Diet: Vegan
Description
This Vegan Jalapeno Butternut Squash Queso is a creamy, flavorful dairy-free cheese alternative made with roasted butternut squash, soaked cashews, and a blend of spices. It’s perfect as a dip for tortilla chips, a topping for nachos, or an addition to burrito bowls and quesadillas. The queso is mildly spicy with the option to adjust heat through jalapenos and hot sauce, making it a versatile and healthy vegan cheese sauce.
Ingredients
For the Queso:
- 1 1/2 cups raw cashews*
- 1 ½ cups mashed roasted butternut squash (or approx. 2 cups cubed roasted 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 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. For whole squash: cut off both ends, halve vertically, scoop out seeds, place halves on a parchment-lined baking sheet and roast for 50 minutes to 1 hour until fork tender. Cool, then scoop out 1 ½ cups mashed flesh for the queso (reserve the other half for another use). For cubed squash: toss 2 cups cubes with olive oil, roast on parchment-lined sheet for 30-40 minutes, flipping halfway, until very tender.
- Soak the Cashews: In a medium pot, bring water to a boil and immediately turn off the heat. Add cashews and let soak for 30-45 minutes in the warm water. Drain before use.
- Blend the Queso: Add the soaked cashews, mashed roasted butternut squash, garlic, nutritional yeast, almond milk, chopped jalapeño, paprika, turmeric, onion powder, chili powder, dijon mustard, salt, and freshly ground black pepper to a high-powered blender. Blend on high until smooth and creamy. Adjust consistency with additional almond milk if needed. Taste and adjust seasoning, adding more salt or hot sauce if desired.
- Heat and Add Mix-ins: Transfer the blended queso to a large pot or skillet over medium heat. Stir in 1 cup salsa and heat, stirring frequently, until warmed through. Alternatively, keep warm in a slow cooker, stirring occasionally.
- Serve: Transfer the warm queso dip to a shallow bowl. Garnish with extra salsa, chopped scallions, jalapeno slices, and cilantro. Serve with tortilla chips or use as a topping for nachos, burrito bowls, quesadillas, or enchiladas.
Notes
- Cashews can be soaked in hot water to speed up the process, or soaked overnight in cold water if preferred.
- Roasting the butternut squash enhances its natural sweetness and adds depth of flavor.
- Adjust the spice level by removing jalapeño seeds or adding extra hot sauce according to preference.
- Leftover queso can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in a slow cooker.
- This recipe can be halved to make smaller portions.
- Use a high-powered blender for best texture and smoothness.
Nutrition
- Serving Size: 1/4 cup (about 60g)
- Calories: 110
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
