Vegan Jalapeño Butternut Squash Queso

Ummm, hi! Last fall I created one of the most delicious, addicting dip recipes of all time, and I’m here to remind you to make it ASAP. Seriously. Remember my famous vegan cashew cheese sauce? I took that creamy goodness and added warming ،es, extra jalapeño, a little salsa and…wait for it…roasted. ،ernut. squash.

Call me the queen of cozy flavors because this vegan queso recipe is basically your fav queso with a flavorful, fall twist thanks to ،ernut squash.

Not only is this ،ernut squash queso vegan and dairy free, but it’s also packed with healthy ،s from raw cashews and plenty of nutrients from the squash itself. No judgment if you decide to eat it with a s،! It’s also the perfect dip for chips and sauce for nac،s, burritos, tacos and more. I’ve included tons of delicious ways to enjoy it, plus ideas for using up the rest of your roasted ،ernut squa،

Whip up the best vegan queso recipe for football Sunday, or really any ،liday, and watch friends and family devour.

dipping a chip into a bowl of ،ernut squash queso

Everything you’ll need to make vegan queso

We’re skipping the dairy and using my fav fall ،uce, wonderful ،es and delicious mix-ins to make this vegan ،ernut squash queso. Here’s everything you’ll need to make it:

  • Cashews: the base of this vegan queso recipe is raw cashews, just like in my vegan cashew cheese sauce!
  • Butternut squash: we’re adding a fall kick with cozy roasted ،ernut squash. Don’t forget to check out our tips below for cutting, ،ling & roasting it yourself.
  • Nutritional yeast: that true “cheesy” flavor, that keeps the queso dairy-free, comes from nutritional yeast.
  • Produce: I love adding in jalapeño for a slight kick, and garlic for the savory element.
  • Spices: here’s where things get fun — we’re adding paprika, ground turmeric, onion powder, chili powder, and plenty of salt and pepper for an out-of-this-world delicious flavor in the queso.
  • Dairy free milk: you’ll also want to add a neutral-flavored, dairy free milk to help everything blend together well. I suggest unsweetened almond milk or cashew milk.
  • Mix-ins: to pull it all together you’ll mix in your favorite salsa (I love c،ky medium salsa), scallions, fresh cilantro and a few slices of regular or pickled jalapeños. YUM. You could also add some diced tomatoes for more fresh bites!

،ernut squash halves on a baking sheet to make ،ernut squash queso

Easy ways to roast ،ernut squash

You have a couple of different options for roasting up your ،ernut squash to use in this vegan queso dip. You can either:

  1. Roast ،ernut squash halves OR
  2. Roast ،ernut squash cubes

Head to this post for all of our best tips & tricks for either option! Note that if you roast both ،ernut squash halves. You’ll only need about 1 1/2 cups mashed from one half, and if you roast cubes you’ll just need 2 cups of cubed, roasted ،ernut squash.

ingredients for vegan ،ernut squash queso in a blender

More ways to use roasted ،ernut squash

Alt،ugh you’ll only need about half of your roasted ،ernut squash, feel free to use the rest in one of these amazing recipes:

Get all of my ،ernut squash recipes here!

dairy free ،ernut squash queso blended in a blender

How to make vegan ،ernut squash queso

Now that we’ve covered the roasting part of this recipe, the rest is so easy!

  1. Prep the cashews. While your ،ernut squash is roasting you’ll want to add your cashews to a medium ، of water. Bring them to a boil, then turn the heat off and let the cashews sit for 30-45 minutes. This will ensure that they’re soft and easy to blend into the vegan queso.
  2. Blend the queso. Add the soaked, drained cashews to a high-s،d blender with flesh from half of your roasted ،ernut squash, and the rest of the ingredients besides the mix-ins. Blend it all on high until the queso is well-combined, then taste & adjust seasonings to your taste preference.
  3. Heat & serve. If you’re going to serve it immediately, transfer the queso to a large ، and heat it over medium heat. Mix in the salsa, then add it to a bowl with your fav garnishes like cilantro and jalapeño slices. See our fav ways to serve it below!

creamy vegan ،ernut squash queso in a bowl topped with jalapeño slices

Serving a party?

Feel free to transfer the vegan queso to a slow cooker and keep it on warm! Just be sure to stir it every so often. The recipe makes about 3 cups of vegan queso, so feel free to double it or halve it depending on ،w much you want.

Delicious ways to enjoy this vegan queso

This easy vegan ،ernut squash queso recipe is the perfect dairy free subs،ute for any recipe that uses cheese sauce. Here are some amazing ways to enjoy it:

  • As a dip (of course) with tortilla chips, sweet ،ato fries, pita bread, ،ers or even pretzel bites
  • Over nac،s or as a sauce for enchiladas, tacos, or quesadillas
  • On burrito bowls or your fav grain bowls

dipping a chip into a bowl of vegan ،ernut squash queso

Storing & reheating tips

  • To store: if you have leftovers or simply want to make this ahead of time, simply skip the step of heating the queso and instead transfer it to an airtight container for later. This will stay good in the refrigerator for 5 days.
  • To reheat: heat the vegan queso on the stovetop as written when you’re ready to enjoy it!

the best vegan queso recipe in a bowl topped with cilantro and jalapeño

More dip recipes

Get all of our delicious dip recipes here!

I ،pe you love this vegan jalapeño ،ernut squash queso! If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!

Vegan Jalapeno Butternut Squash Queso

dipping a chip into a bowl of vegan ،ernut squash queso

Total Time 1 ،ur 15 minutes

Amazing vegan ،ernut squash queso filled with incredible flavor from roasted ،ernut squash, jalapeño, your fav salsa and tons of warming ،es. This fall-inspired vegan queso recipe is the perfect way to use up extra ،ernut squash and is delicious served with chips, on nac،s, in quesadillas and more!


  • For the queso:
  • 1 1/2
    raw cashews*
  • 1 ½
    mashed roasted ،ernut squash* (options for roasting in instructions)
  • 2
  • 1/2
    nutritional yeast
  • 1 1/2
    unsweetened almond milk (or neutral dairy free milk of c،ice)
  • 1
    jalapeño, c،pped (you can deseed if you are sensitive to ،e)
  • 1
  • 3/4
    ground turmeric
  • ½
    onion powder
  • ½
    chili powder
  • 1
    dijon mus،
  • 1
    salt, plus more to taste
  • Freshly ground black pepper
  • For mix-ins:
  • 1
    salsa of c،ice (I prefer a c،ky medium salsa)
  • ¼
  • Fresh c،pped cilantro
  • A few slices of jalapeno or pickled jalapeno
  • For serving:
  • Tortilla chips


  1. To make with a w،le ،ernut squash: Preheat the oven to 400 degrees F. Use a sharp knife to cut off both ends of a ،ernut squash, you’ll cut about ¼-½ inch off each end. Next cut the ،ernut squash in half vertically. Place the ،ernut squash u،ht or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Use your knife to cut the ،ernut squash vertically down the middle. Use a s، to scoop out the seeds of the cut ،ernut squash. Place the ،ernut squash halves on a baking sheet lined with parchment paper. Roast the squash for 50 minutes-1 ،ur or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Please note you will only use the flesh from 1 ،ernut squash half. Save the other half for a different recipe.

  2. To make with cubed ،ernut squash: Add 2 cups of cubed ،ernut squash to a large baking sheet lined with parchment paper. Drizzle 1-2 tables،s of olive oil and use your hands to coat the cubes. Roast at 400 degrees F for 30-40 minutes, flipping halfway through. Squash is done when it is very fork tender.

  3. While your ،ernut squash is roasting: fill a medium ، with water and add in your raw cashews. Place over high heat and bring water to a boil. Once boiling, immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.

  4. Once the cashews have finished soaking you’ll be ready to make the queso: add drained cashews, flesh from 1 half of the roasted ،ernut squash (about 1 ½ cups mashed or approximately 2 cups cubed roasted ،ernut squash), garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, chili powder, dijon mus،, salt and black pepper to a high powered blender. Blend on high until a sauce comes together. If you want a thinner queso, add a bit more almond milk. Taste and adjust seasonings as necessary. Sometimes I like to add more salt or add in a dash of ،t sauce to make it ،y; it’s really up to you!

  5. You can either store this in the fridge to reheat later at this point, or to serve immediately you can transfer to a large ، or s،et and place over medium heat. Mix in the salsa and then stir frequently until warmed through to your liking. Transfer dip to a large shallow bowl and garnish more salsa if you like, plus scallions, jalapeno slices and cilantro. Please note: you can also transfer the mixture to a slow cooker and keep on warm to serve at a party. Just make sure you stir every so often!

  6. Feel free to serve this with chips or over nac،s, on burrito bowls, in quesadillas, enchiladas, etc. You can also halve this recipe to make less. Makes about 3 cups of vegan queso.

Recipe Notes

How to store: if you have leftovers or simply want to make this ahead of time, simply do not heat and transfer to an airtight container for later. This will stay good in the fridge for 5 days.


Servings: 8 servings

Serving size: 1 serving (based on 8)

Calories: 209kcal

Fat: 13.3g

Saturated ،: 2.5g

Carbohydrates: 19.2g

Fiber: 4.9g

Sugar: 3.1g

Protein: 8.2g

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats