Vegan Butternut Squash Jalapeno is a creamy, flavorful dip that elevates any gathering. Combining roasted butternut squash with jalapeno and spices, this dish is a vegan’s delight! Perfectly spicy with smoky undertones, it serves as a fantastic alternative to traditional queso. Whether you’re diving into a bowl with tortilla chips or using it to top enchiladas, this dip promises to satisfy your cravings and impress your guests. Let’s dive into this delicious recipe!
Why You’ll Love This Vegan Butternut Squash Jalapeno
This dip is not just another vegan recipe; it offers numerous benefits that make it a must-try:
- It’s a healthy alternative to cheese dips, created for those who follow a vegan diet.
- The combination of butternut squash and jalapeno delivers a unique flavor profile that is both creamy and spicy.
- Each serving is rich in nutrients, making it a guilt-free indulgence.
- It’s versatile! Use this as a dip, or as a topping for Vegan Butternut Squash Jalapeno tacos.
- Perfect for gatherings, it’s sure to be a crowd-pleaser.
- Easy to make with accessible ingredients, even for beginners.
- This dish is gluten-free, catering to various dietary preferences.
- It’s a fantastic way to enjoy the flavors of fall!
Ingredients for Vegan Butternut Squash Jalapeno
Gather these items:
- 1 1/2 cups raw cashews
- 1 ½ cups mashed roasted butternut squash (about flesh from half a roasted butternut squash)
- 2 cloves garlic
- 1/2 cup nutritional yeast
- 1 1/2 cups unsweetened almond milk (or neutral dairy-free milk of choice)
- 1 jalapeño, chopped (deseeded if sensitive to heat)
- 1 teaspoon paprika
- 3/4 teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 cup salsa of choice (chunky medium preferred)
- ¼ cup scallions, chopped
- Fresh chopped cilantro, to garnish
- A few slices of jalapeño or pickled jalapeño, for garnish
- Tortilla chips
How to Make Vegan Butternut Squash Jalapeno Step-by-Step
- Step 1: If using a whole butternut squash, preheat your oven to 400°F (204°C). Cut off the ends and slice it in half. Scoop out the seeds and roast for 50 minutes to 1 hour until fork-tender.
- Step 2: Soak 1 ½ cups raw cashews in boiling water for 30-45 minutes. Drain the cashews after soaking.
- Step 3: In a blender, combine the drained cashews, 1 ½ cups roasted butternut squash, garlic, nutritional yeast, almond milk, chopped jalapeño, paprika, turmeric, onion powder, chili powder, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
- Step 4: To serve immediately, heat the blended mixture in a pot over medium heat, stirring in 1 cup of salsa until warmed through.
- Step 5: Transfer the queso to a bowl and garnish with additional salsa, scallions, jalapeño slices, and cilantro. Serve with tortilla chips.
Pro Tips for the Perfect Vegan Butternut Squash Jalapeno
Keep these in mind:
- This recipe is vegan and gluten-free.
- Adjust the spiciness by varying the amount of jalapeños.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For an extra creamy texture, blend longer and add more almond milk as needed.
Best Ways to Serve Vegan Butternut Squash Jalapeno
This dip shines in various settings:
- Serve with tortilla chips as a perfect appetizer for parties.
- Use as a topping for nachos or quesadillas to elevate your meal.
- Incorporate it into burrito bowls or enchiladas for a spicy kick.
How to Store and Reheat Vegan Butternut Squash Jalapeno
This dish is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy it again, simply reheat in a saucepan over medium heat until warmed through, stirring occasionally.
Frequently Asked Questions About Vegan Butternut Squash Jalapeno
What’s the secret to perfect Vegan Butternut Squash Jalapeno?
The secret lies in roasting the butternut squash until it’s fork-tender, which brings out its natural sweetness. Plus, using fresh ingredients enhances the flavor.
Can I make Vegan Butternut Squash Jalapeno ahead of time?
Absolutely! You can prepare the queso in advance and store it in the fridge. Just reheat it before serving for the best taste.
How do I avoid common mistakes with Vegan Butternut Squash Jalapeno?
To avoid a gritty texture, make sure to soak the cashews long enough and blend thoroughly until smooth. Adjust the seasoning to your taste for the best flavor.
Variations of Vegan Butternut Squash Jalapeno You Can Try
Feel free to experiment with these variations:
- Mix in roasted garlic for a deeper flavor.
- Add black beans for extra protein and texture.
- Try different types of salsa to change up the flavor profile.
Vegan Butternut Squash Jalapeno Queso Delight
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Jalapeno Butternut Squash Queso is a creamy, flavorful plant-based dip that combines roasted butternut squash, soaked cashews, jalapeño, and a blend of warming spices. Perfectly spicy with a hint of smokiness, it’s an ideal dairy-free queso alternative served with tortilla chips, nachos, quesadillas, or incorporated into burrito bowls and enchiladas.
Ingredients
- 1 1/2 cups raw cashews
- 1 ½ cups mashed roasted butternut squash (about flesh from half a roasted butternut squash)
- 2 cloves garlic
- 1/2 cup nutritional yeast
- 1 1/2 cups unsweetened almond milk (or neutral dairy-free milk of choice)
- 1 jalapeño, chopped (deseeded if sensitive to heat)
- 1 teaspoon paprika
- 3/4 teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 cup salsa of choice (chunky medium preferred)
- ¼ cup scallions, chopped
- Fresh chopped cilantro, to garnish
- A few slices of jalapeño or pickled jalapeño, for garnish
- Tortilla chips
Instructions
- If using a whole butternut squash, preheat your oven to 400°F (204°C). Carefully cut off the ends of the squash, then slice it vertically in half. Scoop out the seeds with a spoon. Place the halves cut-side down on a parchment-lined baking sheet and roast for 50 minutes to 1 hour until very fork tender. Let cool slightly, then scoop out about 1 ½ cups of flesh from one half. Save the other half for another use. Alternatively, use 2 cups of cubed butternut squash, tossed with 1-2 tablespoons olive oil on a parchment-lined sheet, and roast at 400°F for 30-40 minutes until tender, flipping halfway through.
- While the squash roasts, place 1 ½ cups raw cashews in a medium pot. Cover with water and bring to a boil over high heat. Once boiling, remove the pot from heat and let the cashews soak in the hot water for 30-45 minutes. Drain cashews before using.
- In a high-powered blender, combine the drained cashews, mashed or cubed roasted butternut squash (about 1 ½ cups), garlic cloves, nutritional yeast, unsweetened almond milk, chopped jalapeño, paprika, turmeric, onion powder, chili powder, Dijon mustard, 1 teaspoon salt, and freshly ground black pepper. Blend on high until smooth and creamy. Adjust consistency by adding more almond milk if needed. Taste and tweak seasoning with extra salt or hot sauce if desired.
- To serve immediately, transfer the blended queso mixture to a large pot or skillet and heat over medium heat. Stir frequently and incorporate 1 cup of your preferred salsa. Heat until warmed through to your liking. Alternatively, refrigerate and reheat later or place in a slow cooker on warm for serving, stirring occasionally to prevent sticking.
- Transfer the warmed queso to a shallow serving bowl. Garnish with additional salsa, chopped scallions, jalapeño slices, and fresh cilantro. Serve with tortilla chips, use as a topping for nachos, quesadillas, burrito bowls, or enchiladas.
Notes
- This recipe is vegan and gluten-free.
- You can adjust the spiciness by adding or removing jalapeños.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Blending and Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 209
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 13.3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19.2 g
- Fiber: 2 g
- Protein: 8.2 g
- Cholesterol: 0 mg