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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.
Mandy
This looks exactly like the store bought, jarred queso, BUT waaaaay better for you and I’m sure tastes 100 times better! Looks like you nailed it, Jenn!! I want to dive right in, face first. Yummy!! And that’s the true test…if it tastes good cold 😉
Jenn S.
Thank you, Mandy! Gosh, I was so addicted to that jarred stuff. I’m definitely happy to have a healthier alternative. I hope you guys love it too!
Lindsay Cotter
This vegan queso looks so creamy and delicious! Will be a great addition to the menu for Cinco de Mayo!
Jenn S.
It sure would. Thanks, Lindsay!
Kristina - Love & Zest
I feel like I could put a tub of this away in no time flat. Looks amazing!
Jenn S.
It’s definitely possible. Not that I know from experience or anything. 😉
Taylor Kiser
This looks seriously delicious! I could make a meal out of this! Love everything about this vegan queso!
Jenn S.
Oh, believe me, I have!! Thanks, Taylor!
Sarah
Just in time for Cinco de Mayo next week! I will have to pick up some butternut squash as it’s been awhile since I made a vegan queso with it, usually because when I buy it I use it right away for something else so I don’t usually have it sitting around.
Jenn S.
You only need 1.5 cups for this queso, so you’ll still have plenty leftover for something else! Let me know if you try it.
Amy Katz from Veggies Save The Day
These is a great way to get people to eat more squash! Looks so creamy and delicious!
Jenn S.
Thanks, Amy! Gotta love those sneaky veggies!!
Dianne
I love how healthy this recipe is! I can’t wait to try it!
Jenn S.
Thanks, Dianne! Let me know if you do!
Sonali- The Foodie Physician
This is great! Looks so creamy and delicious!
Jenn S.
Very creamy. Thank, Sonali!
Jessica - Nutritioulicious
This looks great! Perfect for a party!
Jenn S.
Yes, definitely! Thanks, Jessica!
Laura
I’m TOTALLY intrigued by this recipe! My hubby lives for that salsa con queso in the jar….I wonder what he’d think of this!
Jenn S.
Oh, I’d love to hear his thoughts after trying this! Thanks, Laura!
Alison's Allspice
I eat vegetarian and am always impressed by peoples ideas for vegan cheese. This looks delicious simply because you use quality ingredients! I will definitely try this for our next nacho night!
Jenn S.
Thank you, Alison! I hope you love it. Report back when you try it.
amanda -runtothefinish
oh how I have missed nachos, this is a great idea!! I do love the way cashew cream gives things such a delicious flavor and this has to be more filling than regular cheese, right?!
Jenn S.
Thanks, Amanda! The cashews make is super creamy. It’s definitely filling, yet low in calories!
Liz
This Jenn is AWESOME. Super excited too because I just picked up the latest TJ nutritional yeast product last weekend. Needing to make this gem soon!
Jenn S.
Thank you, Liz! I hope you love it!! And, yes, I’m so happy that TJ’s started selling nooch!
Becky Striepe
Oh my gosh, this looks soooo rich and creamy! Perfect for our next party!
Jenn S.
If it makes it to the party! I can’t even tell you how much I’ve eaten all by myself for no reason whatsoever. So good! 🙂
Mary Ellen | VNutrition
This looks so delicious Jenn! I used to eat jars of that queso too – I was so addicted. I’m excited to try your version, I can never have enough vegan queso!
Jenn S.
Thank you, Mary Ellen! LOVE your version too! There is always room for more queso!