Description
This Vegan Jalapeno Butternut Squash Queso is a creamy, flavorful plant-based dip that combines roasted butternut squash, soaked cashews, jalapeño, and a blend of warming spices.
Ingredients
Scale
- 1 1/2 cups raw cashews
- 1 ½ cups mashed roasted butternut squash (about flesh from half a 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 (deseeded if sensitive to 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, to taste
- 1 cup salsa of choice (chunky medium preferred)
- ¼ cup scallions, chopped
- Fresh chopped cilantro, to garnish
- A few slices of jalapeño or pickled jalapeño, for garnish
- Tortilla chips
Instructions
- If using a whole butternut squash, preheat your oven to 400°F (204°C). Carefully cut off the ends of the squash, then slice it vertically in half. Scoop out the seeds. Place the halves cut-side down on a parchment-lined baking sheet and roast for 50 minutes to 1 hour until very fork tender. Let cool slightly, then scoop out about 1 ½ cups of flesh from one half. Save the other half for another use. Alternatively, use 2 cups of cubed butternut squash, tossed with 1-2 tablespoons olive oil on a parchment-lined sheet, and roast at 400°F for 30-40 minutes until tender, flipping halfway through.
- While the squash roasts, place 1 ½ cups raw cashews in a medium pot. Cover with water and bring to a boil over high heat. Once boiling, remove the pot from heat and let the cashews soak in the hot water for 30-45 minutes. Drain cashews before using.
- In a high-powered blender, combine the drained cashews, mashed or cubed roasted butternut squash, garlic cloves, nutritional yeast, unsweetened almond milk, chopped jalapeño, paprika, turmeric, onion powder, chili powder, Dijon mustard, salt, and freshly ground black pepper. Blend on high until smooth and creamy. Adjust consistency by adding more almond milk if needed. Taste and tweak seasoning with extra salt or hot sauce if desired.
- To serve immediately, transfer the blended queso mixture to a large pot or skillet and heat over medium heat. Stir frequently and incorporate 1 cup of your preferred salsa. Heat until warmed through to your liking. Alternatively, refrigerate and reheat later or place in a slow cooker on warm for serving, stirring occasionally to prevent sticking.
- Transfer the warmed queso to a shallow serving bowl. Garnish with additional salsa, chopped scallions, jalapeño slices, and fresh cilantro. Serve with tortilla chips, use as a topping for nachos, quesadillas, burrito bowls, or enchiladas.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stove over low heat, adding a splash of almond milk if needed.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Blending and roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 209
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 13.3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 11.8 g
- Trans Fat: 0 g
- Carbohydrates: 19.2 g
- Fiber: 3 g
- Protein: 8.2 g
- Cholesterol: 0 mg