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
Scale
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
