Description
This Vegan Jalapeno Butternut Squash Queso is a creamy, flavorful dairy-free dip made from roasted butternut squash, soaked cashews, and a blend of spices including jalapeno for a spicy kick. Perfect as a chip dip or served on nachos, quesadillas, burrito bowls, or enchiladas, this rich and warming vegan queso utilizes wholesome ingredients to create a deliciously smooth and satisfying snack or appetizer, ideal for fall and any time you want a healthy plant-based cheese alternative.
Ingredients
Scale
For the queso:
- 1 1/2 cups raw cashews*
- 1 ½ cups mashed roasted butternut squash* (from about half a butternut 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 (deseed 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
- Prepare the butternut squash: Preheat the oven to 400°F. Cut off both ends of a whole butternut squash, then cut it in half vertically. Scoop out the seeds and place halves on a parchment-lined baking sheet. Roast for 50 minutes to 1 hour until fork tender. Allow to cool, then scoop out flesh from one half, mashing to yield about 1 ½ cups. Save the other half for another use. Alternatively, cube 2 cups of butternut squash, toss with 1-2 tablespoons olive oil on a baking sheet, and roast at 400°F for 30-40 minutes, flipping halfway, until very tender.
- Soak the cashews: While the squash roasts, place raw cashews in a pot, cover with water, and bring to a boil. Immediately remove from heat and let soak for 30-45 minutes. Drain well after soaking.
- Make the queso sauce: In a high-powered blender, combine drained cashews, roasted butternut squash flesh, garlic, nutritional yeast, almond milk, chopped jalapeño, turmeric, paprika, 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 seasoning, adding more salt or hot sauce to preference.
- Heat and mix in salsa: For immediate serving, pour the queso into a large pot or skillet over medium heat. Stir in salsa and heat thoroughly, stirring frequently until warm to your liking. Alternatively, store the queso in the fridge for later reheating or transfer the queso mixture to a slow cooker set to warm, stirring occasionally if serving at a party.
- Serve and garnish: Transfer the warmed queso dip to a serving bowl. Garnish with additional salsa, scallions, jalapeno slices, and fresh cilantro. Serve with tortilla chips or use as a topping for nachos, quesadillas, burrito bowls, or enchiladas.
Notes
- A wonderfully flavorful fall-inspired vegan queso made from wholesome ingredients, ideal for using leftover butternut squash.
- Adjust the spice level by removing jalapeño seeds if you prefer milder heat or adding extra hot sauce for more kick.
- Can be stored in the refrigerator and reheated gently before serving.
- Works great as a dip or versatile topping for various Mexican or Tex-Mex dishes.
- You can halve the recipe if a smaller quantity is desired.
Nutrition
- Serving Size: 1/8 of recipe (about 1/3 cup)
- Calories: 209 kcal
- Sugar: 3.1 g
- Sodium: 400 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
