Vegan Butternut Squash Queso with Jalapeno Recipe

If you’re craving a creamy, spicy, and downright addictive dip that’s completely plant-based, you’re going to fall in love with this Vegan Butternut Squash Queso with Jalapeno Recipe. I absolutely love how this queso hits all the right notes—rich with roasted butternut squash, just the right kick from jalapeño, and so luscious you won’t believe it’s dairy-free. Whether you’re planning a cozy night in or hosting friends, this recipe will quickly become your go-to for a crowd-pleasing, healthier alternative to traditional cheese dips.

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Ingredients You’ll Need

The magic of this Vegan Butternut Squash Queso with Jalapeno Recipe comes from the harmony between creamy cashews, naturally sweet roasted butternut squash, and bold seasonings. Picking good-quality, fresh ingredients gives you the best flavor, so here’s what I rely on.

• Raw cashews: Soaking these softens them perfectly for blending; they’re key for that creamy texture.
• Butternut squash: Roast it until fork-tender for maximum natural sweetness and depth.
• Garlic: Fresh cloves bring a punch of savory flavor you won’t want to skip.
• Nutritional yeast: Adds a cheesy, umami bite—don’t substitute with more spices here!
• Unsweetened almond milk: Or any neutral dairy-free milk to thin out the queso as needed.
• Jalapeño: Fresh and chopped; remove seeds if you want milder heat.
• Spices (paprika, turmeric, onion powder, chili powder): These are the secret warming elements that bring complexity and color.
• Dijon mustard: Adds a subtle tang and depth, rounding out the flavors.
• Salt and freshly ground black pepper: Essential for seasoning to taste.
• Salsa: I like chunky medium salsa mixed in for texture and freshness.
• Scallions and fresh cilantro: Perfect garnishes for brightness and crunch.
• Extra jalapeño or pickled jalapeño slices: For garnish and an extra heat layer if you’re daring!
• Tortilla chips: The classic crispy vehicle for scooping this queso heaven.

Variations

I’m all about tweaking this Vegan Butternut Squash Queso with Jalapeno Recipe to suit different moods or ingredient availability. It’s flexible, so don’t hesitate to experiment!

• Smoke it up: I once swapped regular paprika with smoked paprika for a lovely campfire vibe that my guests went nuts over.
• Extra heat: Add more jalapeños or throw in a dash of chipotle powder if you like it fiery—just be sure to remove seeds if you want to keep it moderate.
• Nut-free version: Instead of cashews, try silken tofu or sunflower seeds for allergies, but note the texture will be slightly different.
• Seasonal swap: Use pumpkin puree instead of butternut squash in fall for a subtly different sweetness.

How to Make Vegan Butternut Squash Queso with Jalapeno Recipe

Step 1: Roast Your Butternut Squash to Sweet Perfection

I like to handle roasting carefully because that sweet, tender butternut squash is the star of the show here. If you’re starting with a whole butternut squash, first cut off both ends, then halve it vertically. This is easier if your cutting board is secure—don’t rush this step! Scoop out the seeds, place the halves cut side down on a parchment-lined baking sheet, and roast at 400°F for about 50-60 minutes until fork tender. Let it cool before scooping the flesh—you only need one half for this recipe, so save the other for soup or salad.

Step 2: Soak Your Cashews for Creaminess

While the squash roasts, grab your raw cashews and place them in a pot filled with water. Bring that to a boil, then turn off the heat and let the cashews soak for 30-45 minutes. This softens them perfectly, so when you blend, your queso comes out ungritty and silky smooth.

Step 3: Blend Your Queso Base

Drain your cashews and toss them in a high-powered blender along with your mashed roasted butternut squash, garlic, nutritional yeast, almond milk, chopped jalapeño (start with half if you’re sensitive!), and all your spices: paprika, turmeric, onion powder, chili powder, dijon mustard, salt, and black pepper. Blend on high until creamy and perfect. If it looks too thick, just add a splash more almond milk. Don’t be shy to taste and adjust salt or heat here—this is where the magic happens!

Step 4: Heat and Mix in Salsa

Transfer your blended queso to a pot or skillet over medium heat. Stir in your salsa and keep stirring frequently until it’s warmed through and cozy. This step blends the layers of flavor together beautifully. From here, transfer your dip to a serving bowl and top with scallions, extra jalapeño slices, and fresh cilantro for that fresh pop.

How to Serve Vegan Butternut Squash Queso with Jalapeno Recipe

Garnishes

I always top this queso with fresh cilantro and scallions—they add an herby brightness that makes each bite pop. A few extra jalapeño slices, pickled or fresh, bring that vibrant color and little extra zing. Sometimes a sprinkle of crushed red pepper flakes kicks it up another notch.

Side Dishes

Classic tortilla chips are my go-to for scooping, but I also love using this queso as a drizzle over roasted veggies or as a creamy layer in vegan burrito bowls. It’s fantastic alongside fresh guacamole, black bean salad, or vegan tacos too.

Creative Ways to Present

For a party, try serving this queso in a warmed ceramic dish with an array of dippers like roasted corn chips, veggie sticks, and soft pretzels. Or build a nacho platter with layers of chips, queso, black beans, jalapeños, diced tomatoes, and vegan sour cream—your crowd will be begging for your queso every time!

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Butternut Squash Queso with Jalapeno Recipe in an airtight container in the fridge for up to 5 days. Before reheating, give it a good stir to bring the creaminess back together—sometimes it thickens up a bit when cold.

Freezing

This queso freezes well! I portion it out into freezer-safe containers and thaw overnight in the fridge. Once thawed, stir well and heat gently on the stove or microwave, adding a splash of almond milk to bring back the silky texture.

Reheating

Reheat your queso in a pot over medium-low heat, stirring often to prevent sticking. If it’s too thick, add a little unsweetened almond milk or water to loosen it up. This keeps the texture creamy and fresh-tasting, just like when you first made it.

FAQs

Final Thoughts

This Vegan Butternut Squash Queso with Jalapeno Recipe holds a special place in my heart because it blends cozy, comforting flavors with fresh spicy notes in such a wholesome way. It’s perfect for sharing, guilt-free indulgence, or sneaking veggies into your snack time. I truly recommend giving this one a try—you’ll feel proud whipping it up and the compliments you get won’t stop. Plus, it’s just so fun to dip and share. Trust me, once you experience this queso, you’ll find endless ways to enjoy it!

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