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Vegan Jalapeno Butternut Squash Queso Recipe

Vegan Jalapeno Butternut Squash Queso Recipe
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★★★★★

5.3 from 20 reviews

This Vegan Jalapeno Butternut Squash Queso is a creamy, flavorful dairy-free dip made with roasted butternut squash, soaked cashews, and a blend of spices including jalapeño for a gentle spicy kick. Perfect for serving with tortilla chips, on nachos, or drizzling over bowls, this queso is an easy, nutritious plant-based alternative to traditional cheese dips.

Ingredients

Scale

For the Queso:

  • 1 1/2 cups raw cashews*
  • 1 ½ cups mashed roasted 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 jalapeño or pickled jalapeño

For Serving:

  • Tortilla chips

Instructions

  1. Prepare the Butternut Squash: Preheat oven to 400°F. Cut and halve a butternut squash, remove seeds, and roast the halves on a parchment-lined baking sheet for 50 minutes to 1 hour or until fork-tender. Let cool. Use flesh from one half.
  2. Alternative Cubed Squash Roasting: Toss 2 cups cubed butternut squash with 1-2 tablespoons olive oil on a baking sheet. Roast at 400°F for 30-40 minutes, flipping halfway, until tender.
  3. Soak Cashews: In a medium pot, cover raw cashews with water and bring to a boil. Turn off heat immediately and let soak for 30-45 minutes. Drain cashews before using.
  4. Blend Queso: In a high-powered blender, combine soaked cashews, mashed butternut squash, garlic, nutritional yeast, almond milk, jalapeño, paprika, turmeric, onion powder, chili powder, dijon mustard, salt, and pepper. Blend until smooth and creamy. Adjust thickness with more almond milk if needed. Taste and adjust seasoning or add hot sauce for extra spice.
  5. Heat and Mix: Transfer queso to a pot or skillet over medium heat. Stir in salsa and warm until heated through, stirring frequently. Alternatively, keep warm in a slow cooker, stirring occasionally.
  6. Serve: Pour queso into a serving bowl. Garnish with extra salsa, scallions, jalapeño slices, and cilantro. Serve with tortilla chips or use as a topping for nachos, burrito bowls, quesadillas, or enchiladas.

Notes

  • You can deseed the jalapeño to reduce spiciness.
  • Use either whole roasted butternut squash or cubed roasted squash per preference.
  • This recipe makes about 3 cups of queso; halve recipe for smaller servings.
  • Store leftovers in the refrigerator and reheat gently before serving.
  • Substitute almond milk with any unsweetened, neutral dairy-free milk.
  • Adding extra salt or hot sauce can enhance the flavor and heat.

Nutrition

Keywords: vegan queso, butternut squash dip, jalapeno queso, dairy-free dip, plant-based cheese sauce, vegan appetizer

Find it online: https://lucabites.com/vegan-jalapeno-butternut-squash-queso-recipe/