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This homemade Butternut Squash Cashew Queso is creamy and “cheesy”, but dairy-free, oil-free, and made from whole foods. Grab a bag of tortilla chips and get to dipping!
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I decided to make a few tweaks to my incredibly popular Vegan Mac and Cheese sauce and I turned it into this super yummy Butternut Squash Cashew Queso. It’s creamy, cheesy, smoky, a little spicy, and so darn delicious!
I also use this sauce in my Baked Buffalo Chickpea Taquitos and as the base for my Vegan Broccoli Cheese Soup – 2 more reader faves!
Ingredients you need
Ingredients notes and substitutions
Butternut Squash – This winter squash is such a versatile ingredients. It’s great in salad, soup, risotto, as fries, as a mash, and of course, my famous mac and cheese. And it’s perfect for giving this creamy cashew queso it’s golden yellow color.
If you want to save some time, buy pre-chopped butternut squash in the produce section of your grocery store.
Cashews – You want to use raw, unsalted cashews for best results.
I add them to the pot when boiling the squash, so there is no need to soak them in hot water first.
For a nut-free version, try using and equal amount pumpkin seeds or sunflower seeds. Make sure you have a high speed blender to ensure they purée into a perfect creamy texture.
Nutritional Yeast – “Nooch”, as it is sometimes referred to, is high in protein, vitamins and minerals, and is low in fat. [source] It lends a savory, nutty, and mild cheesy flavor.
If you can’t find it or can’t have it, you could leave it out. The final dish won’t be quite as “cheesy”, but will still be delicious. You could also substitute a tablespoon of mellow white miso for the nutritional yeast instead, which also imparts a savory, salty, somewhat cheesy-like flavor when combined with the other ingredients.
Diced green chiles ~ Personally, I think this is one of the key ingredients to making this cashew queso really taste like traditional queso. Don’t leave them out.
Salsa – Use your favorite salsa here. I like to reach for something spicy as the heat level will be toned down by the accompanying ingredients.
Spices ~ Turmeric enhances the yellow color so it looks just like the jarred queso you’ll find on grocery store shelves. Smoked paprika lends a smokiness that complements the naturally sweet flavor the squash.
You could add a dash of cumin, chili powder, or garlic powder if you like.
Extras – If you are a lover of all things spicy, feel free to stir in a few dashes of hot sauce after tasting to reach the level of heat you desire.
I also like to top off this vegan cashew queso with sliced jalapeño’s, chopped cilantro, and an extra dollop of salsa.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Simmer the squash until tender. Add the cashews in there, too, so no need to soak them first.
Drain the cooked squash and cashews and transfer them to a blender. Add the nutritional yeast and spices.
Purée until smooth.
Pour the blended mixture into a sauce pot.
Add the diced green chiles and salsa.
Stir to combine and cook on medium-low until heated through.
Serving suggestions
Served warm with tortilla chips for dipping is the traditional way to eat queso.
This butternut squash cashew queso would also be delicious on burrito bowls, tacos, burgers, chili, nachos, baked potatoes, and more!
Storage
Fridge: Store leftovers of this cashew queso in an airtight container in the fridge for up to 5 days.
Freezer: You can also freeze it! Transfer the completely cooled queso to a freezer-safe container or plastic zip top bag. It should keep well for up to 2 months.
Reheat: If frozen – thaw overnight in the fridge. Then gently reheat in the microwave or on the stovetop until warmed through.
Pro tips and tricks
~ Use raw, unsalted cashews for best results.
~ Boil the cashews along with the squash so they blend up smooth and creamy.
~ Cut the butternut squash into equal bite-size pieces so they cook quickly and evenly.
~ Use a high-speed blender.
~ Mix in the diced green chiles and salsa after blending for best texture.
~ Taste and adjust seasoning to your liking.
~ Serve it warm.
~ For a nut-free option, try using pumpkin seeds or sunflower seeds.
FAQs
Raw, unsalted cashews blend up super creamy once soaked. This makes them the perfect texture for adding to creamy sauces, like this vegan nacho cheese dip.
Yes! As is, this butternut squash cashew queso is mild in spicy heat, but big on flavor. If you like things on the spicier side, feel free to add some hot sauce or a chipotle in adobo.
While the recipe is best as written, you can use sunflower seeds or pumpkin seeds instead of you need a nut-free option.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Homemade Vegan Queso
Recommended Equipment
Ingredients
- 1 ½ cups cubed butternut squash peeled and seeded before cutting into cubes
- ½ cup raw cashews
- 1 tablespoons fresh lemon juice
- ½ teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- ½ teaspoon salt or to taste
- ½ teaspoon ground turmeric
- 3-4 tablespoons water optional – if needed, to thin
- ¼ cup of your favorite salsa
- 1 can (4.5 oz) diced green chiles
For Serving
- tortilla chips
Instructions
- Add the cubed butternut squash and cashews to a pot and cover with water by at least an inch. Bring to a boil, lower the heat to medium and simmer for about 15 to 20 minutes until the squash is fork tender.
- When the squash and cashews are done, drain and transfer to a high speed blender.
- Add the lemon juice, smoked paprika, nutritional yeast, salt, and turmeric. Blend until completely smooth, adding water 1 tablespoon at a time to get things moving, if needed. You'll need to use the tamper to push the ingredients to the bottom. Don't make it too thin! Use just enough liquid to get it all blended.
- Once it's completely smooth, pour the mixture into a pot (you can use the same one you used for the squash and cashews) and stir in the salsa and diced green chiles. Gently heat the queso over medium-low heat until thick and bubbly, about 5 to 10 minutes.
- Serve immediately with tortilla chips.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Charlie
Could this be frozen? It looks amazing!!!!
Jenn Sebestyen
I’ve never tried freezing it, but I would imagine so. Let me know if you try it.
Gregory A Anderson
I fell in love with your Butternut Mac&Cheese, so trust this will work out as well.
I read the comments and are hoping folks eat Mexican foods more often than once a year. hahaha
Mexico has been the home of many, many veggie based recipes.
Ciao for now, Chow for L8rs.
May the forks be with you all.
Jenn Sebestyen
Glad you like the mac and cheese. Hope you love this as well! Thanks!
Erik Liddell
Just made the queso with the slight variation of adding freshly ground cumin and roasted jalapenos and finger hot peppers from the garden. Turned out fantastic. This will be my go to vegan queso from now on for sure. Thanks!
Jenn S.
I love those additions – sounds fantastic! Thanks, Erik. So glad you loved it!
Matina
Hi Jenn! My kiddos can’t do cashews 🙁 Do you know what this ingredient particularly does, could we do without and have success??
Jenn S.
The cashews make it smooth and creamy. This recipe is very similar to my Butternut Mac sauce and many people have had success using white beans in place of the cashews, so you might try that. Let me know how it goes!
Jenn F
Made this last night for our taco/nacho night. It was great! The boys gobbled it up and kept asking for more.
Jenn S.
That’s awesome! I’m so glad to hear everyone loved it. I can’t get enough. Thanks, Jenn!!
Dreena Burton
We miss out on NOTHING eating vegan. Even with cheese alternatives, I find we can enjoy them fully without feeling sickly after (unlike with dairy). Pass the queso. 🙂
Jenn S.
Yes yes yes! Totally agree! Thank you, Dreena!
Bethany
The dip looks so yummy! I can’t believe it’s vegan!
Jenn S.
Thanks, Bethany! Enjoy!
Alisa Fleming
I’ve made sweet potato queso, but never butternut. This is brilliant Jenn! I definitely need to try this.
Jenn S.
Oh, sweet potatoes – I never would have thought of that. Yum! Thanks, Alisa!
Kerri Olkjer
This looks so amazing. I can’t believe it’s vegan too!
Jenn S.
Thanks, Kerri! It’s kind of dangerous as it’s all I want to eat now! LOL!
Casey the College Celiac
I’m a sucker for a homemade vegan cheese sauce! And hidden veggies are always a plus…
Jenn S.
Gotta love those sneaky veggies! 🙂 Thanks, Casey!