Vegan Butternut Squash Queso with Jalapeño Recipe

If you’re looking for a creamy, flavorful, and totally irresistible dip, let me introduce you to my Vegan Butternut Squash Queso with Jalapeño Recipe. This queso is a game-changer—rich roasted butternut squash blends with spicy jalapeño and a cheesy vibe, all without a shred of dairy. I absolutely love how this turns out every time, and I know you will too. Whether you’re dipping chips or drizzling it over your favorite Mexican dishes, it’s a crowd-pleaser that’s perfect for cozy nights or get-togethers.

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Ingredients You’ll Need

These ingredients come together in the most magical way—raw cashews give you smooth richness, roasted butternut squash adds creaminess and sweetness, and jalapeño amps up the flavor just right. I always recommend using fresh ingredients here for the best taste and texture.

• Raw cashews: Soaking them softens them for blending into a velvety sauce.
• Roasted butternut squash: Adds natural sweetness and body to your queso; roasting first is key for depth.
• Garlic: Fresh cloves give a subtle savory punch that rounds out the flavors.
• Nutritional yeast: Brings that quintessential “cheesy” flavor vegan recipes crave.
• Unsweetened almond milk: Or any neutral dairy-free milk to thin the sauce just right.
• Jalapeño: Fresh and chopped; you can deseed it if you want less spice.
• Spices: Paprika, turmeric, onion powder, chili powder—for warm, complex flavor layers.
• Dijon mustard: Adds zesty brightness to balance the creaminess.
• Salt and black pepper: Essential for amplifying all the flavors.
• Salsa: I prefer a chunky medium salsa to mix in—gives texture and freshness.
• Scallions and fresh cilantro: For garnishing with color and a fresh bite.
• Pickled or fresh jalapeño slices: To top your queso for an extra pop of heat.
• Tortilla chips: Because what’s queso without chips? Perfect for dipping!

Variations

I love that this recipe is a blank canvas. You can tweak the heat level, add different spices, or even swap out the jalapeño for a milder pepper if you want. Experimenting is half the fun—don’t be afraid to make it your own!

• Mild Version: When I first made this for a friend who can’t handle spice, I deseeded the jalapeño and it still packed tons of flavor without too much heat.
• Extra Smoky: Try smoked paprika instead of regular for a deeper, smoky flavor that adds a fun twist.
• Chunky Queso: If you’re a texture fan like me, stir in extra chopped roasted squash or corn kernels for a little bite.
• Cheesy Boost: Add a sprinkle more nutritional yeast for cheesiness or a splash of apple cider vinegar for tang.

How to Make Vegan Butternut Squash Queso with Jalapeño Recipe

Step 1: Roast Your Butternut Squash

Start by roasting your butternut squash—this step really deepens the flavor. If you’re using a whole squash, carefully cut it in half vertically, scoop out the seeds, and roast at 400°F for about 50 to 60 minutes until it’s fork tender. Pro tip: place your cutting board on a damp towel to keep it steady when you’re chopping—trust me, safety first! If you’re short on time, cubed squash works too; coat with olive oil and roast for about 30–40 minutes, flipping halfway. When it’s soft and fragrant, you’re all set for the next step.

Step 2: Soak the Cashews

While the squash is roasting, soak your raw cashews in boiling water for about 30 to 45 minutes. I discovered this soaking trick does wonders to soften cashews so your queso blends super smooth. Drain them well before using, as leftover water can thin the sauce unpredictably.

Step 3: Blend the Queso Base

Dump the soaked cashews, mashed roasted butternut squash, garlic, nutritional yeast, almond milk, jalapeño, turmeric, paprika, onion powder, chili powder, Dijon mustard, salt, and pepper into a high-powered blender. Blend on high until silky smooth. Here’s a trick I love: if the queso feels too thick, add a splash more almond milk to reach your desired consistency. Always taste as you go—I usually add a pinch more salt or a dash of hot sauce till it hits just right.

Step 4: Warm and Mix in Salsa

Transfer your blended queso to a pot or skillet over medium heat. Stir in your favorite chunky salsa and keep stirring until everything is warmed through. You can also keep it cozy and warm in a slow cooker if you’re serving at a party—just remember to give it a good stir now and then so it doesn’t stick. I love topping mine with extra salsa, sliced scallions, cilantro, and jalapeño slices for a fresh, colorful finish.

How to Serve Vegan Butternut Squash Queso with Jalapeño Recipe

Garnishes

I usually garnish with fresh chopped cilantro, sliced scallions, and a few thin jalapeño slices—fresh or pickled. These fresh herb and pepper toppings brighten the dish and add a lovely contrast to the creamy queso. Plus, they make it look so inviting at the table!

Side Dishes

This queso goes perfectly with crispy tortilla chips—my family goes crazy for it that way! But don’t stop there: it’s fantastic drizzled over nachos, adding cheesy creaminess to burrito bowls, or layered inside vegan quesadillas. You can even use it as a dip for roasted veggies or smother it over baked potatoes for a cozy meal.

Creative Ways to Present

For parties, I like to serve the queso warm in a colorful shallow bowl surrounded by an array of dippers like chips, sliced bell peppers, and carrot sticks. I’ve also tried spooning it over mini tostadas with avocado and pickled onions for a fun appetizer. It’s such a crowd-pleaser, and the vibrant orange color is perfect for fall gatherings or game day spreads!

Make Ahead and Storage

Storing Leftovers

I store leftover queso in an airtight container in the fridge. It keeps well for up to 4 days, though honestly, it rarely lasts that long in my house! When you go for leftovers, just give it a good stir to recombine any separation that might happen.

Freezing

You can freeze this queso, though the texture might change slightly. I like to freeze it in small portions for easier thawing—just thaw overnight in the fridge before reheating. It’s perfect for making ahead for busy weeks or unexpected guests.

Reheating

Reheat your queso gently on the stove over low to medium heat, stirring frequently until warmed through. Avoid high heat, which can cause the cashews to stiffen or separate. Adding a splash of almond milk while reheating helps maintain that creamy texture I love.

FAQs

Final Thoughts

This Vegan Butternut Squash Queso with Jalapeño Recipe has become one of my go-to comfort foods that never disappoints. It’s creamy, a little spicy, packed with flavor, and totally satisfying—all while being dairy-free and plant-based. Every time I make it, my family asks for more, and friends always want the recipe. I can’t wait for you to try it, tweak it, and make it your own—trust me, this one belongs in your recipe collection.

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