Description
This Vegan Jalapeno Butternut Squash Queso is a creamy, flavorful dairy-free cheese alternative made with roasted butternut squash, cashews, and a blend of spices including jalapeño and nutritional yeast. Perfectly spicy and rich, it’s ideal for dipping with tortilla chips, topping nachos, or adding to your favorite Mexican-inspired dishes. Thanks to roasting and blending, this queso balances sweet, smoky, and spicy flavors, creating a nourishing and delicious fall-inspired snack or appetizer.
Ingredients
Scale
For the Queso:
- 1 1/2 cups raw cashews
- 1 ½ cups mashed roasted butternut squash (from one half of a roasted butternut squash)
- 2 cloves garlic
- 1/2 cup nutritional yeast
- 1 1/2 cups unsweetened almond milk (or other neutral dairy-free milk)
- 1 jalapeño, chopped (seeds optional for less heat)
- 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 fresh or pickled jalapeño
For Serving:
- Tortilla chips
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F. Cut off both ends of the squash, then slice it in half vertically. Scoop out the seeds. Place the halves cut side down on a parchment-lined baking sheet. Roast for 50 minutes to 1 hour until very fork tender. Let cool slightly before scooping out flesh. Use approximately 1 ½ cups mashed flesh for the queso.
- Alternative Roasting Method: Alternatively, cube 2 cups of butternut squash, toss with 1-2 tablespoons olive oil, and spread on a parchment-lined baking sheet. Roast at 400°F for 30-40 minutes, flipping once halfway through, until fork tender.
- Soak the Cashews: While the squash roasts, place raw cashews in a medium pot and cover with water. Bring to a boil over high heat, then immediately turn off heat. Let cashews soak in the hot water for 30-45 minutes. Drain before using.
- Blend the Queso Sauce: In a high-powered blender, combine soaked drained cashews, roasted butternut squash flesh, garlic, nutritional yeast, almond milk, chopped jalapeño, paprika, turmeric, onion powder, chili powder, dijon mustard, salt, and black pepper. Blend on high until smooth and creamy. Add extra almond milk if a thinner consistency is desired. Taste and adjust seasonings as needed, adding more salt or hot sauce for extra heat.
- Heat and Mix in Salsa: Transfer blended queso to a large pot or skillet over medium heat. Stir in salsa and heat, stirring frequently, until warmed through. Alternatively, keep queso warm in a slow cooker set to warm, stirring occasionally.
- Garnish and Serve: Transfer queso to a shallow serving bowl. Garnish with additional salsa, chopped scallions, jalapeño slices, and fresh cilantro. Serve immediately with tortilla chips or use as a topping for nachos, quesadillas, burrito bowls, or enchiladas.
Notes
- This queso is a great way to use extra butternut squash and adds a fall-inspired twist to classic vegan dips.
- You can deseed the jalapeño to reduce spiciness or leave seeds for more heat.
- Store any leftover queso in the refrigerator and reheat gently on the stove or in a slow cooker.
- Use your favorite salsa variety to adjust the flavor profile—chunky, medium heat salsa works best for texture and taste.
- Feel free to halve the recipe to make a smaller batch.
Nutrition
- Serving Size: 1/8 of recipe (about 1/3 cup)
- Calories: 209 kcal
- Sugar: 3.1 g
- Sodium: 350 mg
- Fat: 13.3 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 19.2 g
- Fiber: 4.9 g
- Protein: 8.2 g
- Cholesterol: 0 mg
