Irresistible Vegan Butternut Squash Queso Recipe

Some cravings just hit you out of nowhere, demanding something creamy, spicy, and satisfyingly cheesy without the dairy. I realized that roasted vegetables could create that perfect velvety texture we all love in a good dip.

This butternut squash queso balances rich roasted flavors with a kick of spice for the ultimate comfort food experience. It has quickly become my favorite way to sneak extra veggies onto the snack table during game day.

Why This Butternut Squash Queso Is A Fall Essential

Most dairy-free cheese sauces rely solely on nuts, but adding roasted squash brings a subtle sweetness that transforms the flavor profile. I love how the vibrant orange color looks just like the traditional version while offering so much more nutrition.

You can whip this up for a party and watch it disappear before anyone even asks about the ingredients. It feels incredibly indulgent yet leaves you feeling energized instead of weighed down by heavy dairy.

The texture is impossibly smooth and clings perfectly to tortilla chips or drizzled over tacos. Making butternut squash queso at home is surprisingly simple and yields a big batch for friends to share.

For a complete holiday spread, the tartness of my Fresh Cranberry Relish Recipe cuts through rich flavors perfectly. If you want another crowd-pleasing side, The Perfect Homemade Creamed Corn is always a hit at my table.

Ingredients For Creamy Butternut Squash Queso

Here are the wholesome plants and spices you need to blend up this magic sauce:

• Raw Cashews: The essential base for creaminess that needs to be soaked in hot water.
• Butternut Squash: Roasted until tender to provide the main body and beautiful color.
• Garlic Cloves: Adds a necessary savory punch to the dip.
• Nutritional Yeast: Provides that signature cheesy, nutty flavor without any dairy.
• Unsweetened Almond Milk: Helps thin the mixture to the perfect dipping consistency.
• Jalapeño: Fresh pepper adds heat; remove the seeds if you want it mild.
• Paprika: Brings a warm, earthy note and vibrant hue.
• Ground Turmeric: enhances the golden yellow color naturally.
• Onion Powder: Deepens the savory flavor profile.
• Chili Powder: Adds a classic taco seasoning taste.
• Dijon Mustard: Provides a tangy bite that mimics the sharpness of cheddar cheese.
• Salt and Black Pepper: Essential for waking up all the other flavors.
• Salsa: Chunky medium salsa adds texture and tomato flavor at the end.
• Scallions: Fresh green onions give a nice crisp finish.
• Fresh Cilantro: Brightens up the rich dip with herbal freshness.
• Pickled Jalapeños: Optional slices for extra acidity and heat on top.

My Method For Vegan Queso

Let’s get roasting and blending to make this delicious appetizer!

1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss 2 cups of cubed butternut squash with 1-2 tablespoons of olive oil on the baking sheet.
3. Roast the squash for 30-40 minutes until it is very fork-tender and starting to caramelize.
4. While the squash roasts, bring a pot of water to a boil, add the raw cashews, then turn off the heat and let them soak for 30-45 minutes.
5. Drain the cashews and add them to a high-speed blender along with the roasted squash, garlic, nutritional yeast, almond milk, jalapeño, mustard, and spices.
6. Blend on high speed until the mixture is completely smooth and creamy, adding a splash more milk if needed.
7. Transfer the sauce to a pot over medium heat to warm it through, then stir in the salsa.
8. Pour into a serving bowl and garnish with scallions, cilantro, and extra jalapeño slices before serving with chips.

Secrets To The Best Butternut Squash Queso

Soaking your cashews in hot water is the most critical step to ensure a silky smooth consistency without grit. I always let them sit for at least thirty minutes so they blend effortlessly into the sauce.

If you prefer a thinner dip for drizzling over nachos, simply add a splash more almond milk while blending. You can easily adjust the spice level of this butternut squash queso by keeping or removing the jalapeño seeds.

Roasting the squash until it is very fork-tender brings out a natural caramelization that steaming just cannot match. I recommend roasting extra squash cubes so you have enough for a salad later in the week.

Serving Your Vegan Queso

This dip shines as the centerpiece of a snack board surrounded by salty tortilla chips and crisp veggie sticks. I often pour it generously over roasted potatoes or grain bowls to add richness to a simple weeknight dinner.

You can also use this butternut squash queso as a delicious sauce for mac and cheese or drizzled inside warm burritos. It reheats beautifully, making it a great option for meal prep lunches throughout the week.