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Vegan Jalapeño Butternut Squash Queso

Vegan Jalapeño Butternut Squash Queso
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A bold and creamy vegan jalapeño butternut squash queso that perfectly balances the natural sweetness of roasted butternut squash with the spicy heat of fresh jalapeños. This dairy-free, plant-based dip is velvety smooth and versatile, ideal for dipping, drizzling, or spreading. Packed with wholesome ingredients and rich flavor, it’s an easy, nutritious addition to snacks and meals.

Ingredients

Scale

Main Ingredients

  • 2 cups roasted butternut squash, peeled and cubed
  • 2 fresh jalapeños (seeds included for medium heat, adjust to taste)
  • 1 cup raw cashews, soaked 20-30 minutes
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1 teaspoon onion powder
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 to 3/4 cup water or plant-based milk (to adjust consistency)
  • Salt and black pepper to taste

Instructions

  1. Roast the Butternut Squash and Jalapeños: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash and place on a baking sheet with whole jalapeños. Roast until tender and slightly caramelized, about 25-30 minutes, to enhance their natural sweetness and flavor.
  2. Soak Cashews: While the vegetables roast, soak the raw cashews in warm water for 20-30 minutes to soften them, ensuring a creamy, grain-free texture in the queso.
  3. Blend All Ingredients: In a high-speed blender, combine the roasted butternut squash, roasted jalapeños (including seeds for heat), soaked cashews drained, nutritional yeast, garlic cloves, onion powder, lemon juice, smoked paprika, salt, and pepper. Add a splash of water or plant-based milk to start.
  4. Adjust Consistency and Seasoning: Blend on high until smooth and creamy, adding more water or plant-based milk gradually as needed to reach your preferred thickness. Taste and adjust salt, spice, and lemon juice to your liking.
  5. Serve Warm or Cold: Transfer the queso to a serving dish. Enjoy it immediately warm or chill it to allow flavors to meld even further. Garnish as desired before serving.

Notes

  • Use a ripe butternut squash for maximum natural sweetness and creaminess.
  • Control the heat by adjusting jalapeño quantity and removing seeds if you prefer milder spice.
  • Ensure cashews are well soaked to avoid gritty texture.
  • Roasting enhances flavor through caramelization—don’t skip this step.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze leftovers up to 2 months; thaw overnight in the fridge before reheating.
  • Reheat gently, adding water or plant milk to restore creamy texture if needed.
  • For nut-free option, substitute cashews with soaked sunflower seeds or cooked white beans.
  • To make it mild, use poblano peppers or remove jalapeño seeds.

Nutrition

Keywords: vegan queso, butternut squash dip, jalapeño dip, plant-based queso, dairy-free queso, spicy vegan dip, cashew queso, vegan appetizer

Find it online: https://jamescookes.com/vegan-jalapeo-butternut-squash-queso/