Vegan Butternut Squash Jalapeno Queso Recipe

If you’re craving a warm, comforting dip that’s packed with flavor but still totally plant-based, you’re in for a treat with this Vegan Butternut Squash Jalapeno Queso Recipe. I absolutely love how this queso turns out creamy, with just the right kick from jalapeno and that lovely earthiness from the roasted butternut squash. Whether you’re throwing a party, craving a snack, or just want to amp up your game day spreads, this queso will quickly become your go-to. Stick with me—I’ll walk you through this flavorful journey so your queso comes out perfect every single time!

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Ingredients You’ll Need

Each ingredient in this Vegan Butternut Squash Jalapeno Queso Recipe was chosen for both flavor and texture—like the cashews for creaminess and nutritional yeast to give that irresistible cheesy depth. I’ve also shared some handy tips to help you pick and prep these staples for the best results.

• Raw cashews: Soaking them softens the cashews, making your queso perfectly smooth without any graininess.
• Butternut squash: Roasting brings out its natural sweetness, which balances the spicy jalapeno beautifully.
• Garlic: Fresh cloves add that classic depth and warmth we expect in a good queso.
• Nutritional yeast: Key for the “cheesy” flavor—it’s vegan magic!
• Unsweetened almond milk: This keeps the queso creamy without overpowering the other flavors; you can swap for other unsweetened dairy-free milks if you prefer.
• Jalapeño: Don’t skip it! Deseed if you want less heat but still want that signature kick.
• Spices (paprika, turmeric, onion powder, chili powder): These elevate the flavor with warmth and color—don’t be shy here.
• Dijon mustard: Adds a subtle tang and depth to the queso.
• Salt + freshly ground black pepper: Essential for bringing all these flavors together.
• Salsa: I usually go for chunky medium salsa to add freshness and texture when mixing it in.
• Scallions and fresh cilantro: Provide a fresh, vibrant garnish that lifts the whole dip.
• Jalapeño slices or pickled jalapeños: Perfect if you want to amp up the heat and add some punchy garnish.
• Tortilla chips: Obviously a must for dipping or scooping up your queso!

Variations

I love to experiment with this Vegan Butternut Squash Jalapeno Queso Recipe depending on what I have on hand or the vibe I’m going for. You can easily customize it to be milder or pack a bolder punch—plus adding different mix-ins keeps it exciting every time.

• Mild version: When guests can’t handle much heat, I deseed the jalapeno and even swap it for a mild pepper like poblano.
• Extra spicy kick: For those who love fiery dips, adding a bit of hot sauce or extra jalapeno slices on top works wonders.
• Dairy-free cheese swap: Mixing in some vegan shredded cheese before warming adds an ooey-gooey texture.
• Different salsas: I’ve tried smoky chipotle salsa or tomatillo salsa for a flavor twist; they all bring something fun to the table.

How to Make Vegan Butternut Squash Jalapeno Queso Recipe

Step 1: Roast the Butternut Squash

First things first—roasting your butternut squash is what brings that natural sweetness and melts down the fibers so the queso is creamy and luscious. I usually cut the squash in half vertically, scoop out the seeds, then roast the halves cut-side down on parchment-lined baking sheets at 400°F for about 50 to 60 minutes until fork-tender. Pro tip: Make sure your knife is sharp and your cutting board is firm; this makes handling the squash safer and easier. If you’re short on time, cubed squash roasted for 30-40 minutes works great too. Either way, once done, let it cool a bit before scooping out the flesh for the queso.

Step 2: Soak Your Cashews

While the squash is roasting, place raw cashews in a pot and cover with water. Bring to a boil then turn off the heat and let them soak in the hot water for 30-45 minutes. This softens them perfectly, which is key to your queso’s creamy texture. Don’t skip this step—it’s what transforms the cashews from gritty to ultra smooth once blended.

Step 3: Blend Everything Into Queso Magic

Drain the soaked cashews, then toss them into your blender with the roasted butternut squash flesh (about 1 ½ cups mashed or 2 cups cubed), garlic, nutritional yeast, almond milk, chopped jalapeño, and all your spices plus the dijon mustard and salt. Blend on high until silky smooth. If your blender struggles, you can add extra almond milk a splash at a time to help it along. Taste it here and adjust seasonings if you want—sometimes I add a pinch more salt or a dash of hot sauce for extra zip.

Step 4: Warm Up and Mix In Salsa

Transfer your blended queso to a pot or skillet over medium heat. Stir in about 1 cup of your favorite salsa—chunky medium salsa is my go-to because it adds fresh brightness and texture. Heat gently, stirring often until warmed through and slightly thickened to your liking. This step lets the flavors marry and the salsa soften just a bit. If serving at a party, you can keep it warm in a slow cooker—just remember to stir occasionally!

Step 5: Garnish and Serve

Pour your queso into a shallow bowl and sprinkle with fresh chopped cilantro, sliced scallions, and a few jalapeno slices or pickled jalapenos for that extra punch. Serve immediately with your favorite tortilla chips. Trust me, your family and friends will go crazy for it!

How to Serve Vegan Butternut Squash Jalapeno Queso Recipe

Garnishes

I’m a big fan of fresh garnishes that cut through the richness—like chopped scallions for a mild onion crunch, fresh cilantro for brightness, and either fresh or pickled jalapeños to dial up the heat and add color. Sometimes a squeeze of lime juice on top adds a lovely tang that balances the richness beautifully.

Side Dishes

This queso shines as a party dip with crunchy tortilla chips, but I also love drizzling it over loaded nachos or dolloping it on vegan burrito bowls featuring black beans and avocado. It’s fantastic as a creamy sauce for veggie quesadillas or even as a dip alongside freshly roasted veggies and pita chips.

Creative Ways to Present

For gatherings, I like to serve this queso in a rustic shallow bowl surrounded by colorful bowls of chips, pickled jalapeños, and extra salsa for dipping variations. Another fun twist I’ve tried is layering the queso between tortilla chips and black bean layers to make a “dip cake” for a crowd—it’s always a hit and looks impressively indulgent!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Vegan Butternut Squash Jalapeno Queso in an airtight container in the fridge for up to 4 days. The flavors actually deepen after a day or two, which is a nice bonus. Just give it a good stir before reheating, as it may thicken slightly.

Freezing

Freezing works well with this queso too—I portion it out into freezer-safe containers and it’ll last up to 3 months. When you’re ready, thaw it in the fridge overnight and reheat gently on the stove, stirring often to bring back that creamy texture.

Reheating

To reheat, warm your queso over low to medium heat on the stove, stirring frequently. Avoid microwaving if possible because it can heat unevenly and cause separation. If the queso gets too thick as it warms, add a splash of almond milk and stir to loosen it up.

FAQs

Final Thoughts

When I first tried this Vegan Butternut Squash Jalapeno Queso Recipe, it quickly became one of those dishes I’d make again and again—because it’s just that comforting, flavorful, and adaptable. I love that it sneaks in some veg without sacrificing any indulgence, and honestly, it feels like the perfect cozy snack any time of year. I hope you treat yourself (and your loved ones) to this creamy, spicy dip soon—it’s absolutely worth it!

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