I think queso is a universal love language, especially when football season comes around each year. This butternut squash queso will blow your mind — even if you aren’t dairy-free, I promise you’ll still be reaching for it. Make this one for your next Sunday football watch party or tailgate!

Dairy-Free Butternut Squash Queso Ingredient Notes

Butternut Squash: This naturally sweet, fiber-rich winter squash becomes ultra-creamy when roasted, making it an ideal base for a dairy-free queso. Roasting enhances its earthy flavor and adds depth to the final dip. It’s also packed with vitamin A, making this queso as nutritious as it is tasty.

Raw Unsalted Cashews: Soaked cashews are the secret to achieving a silky, cheese-like texture without dairy. When blended, they create a neutral and creamy base that complements bold spices and vegetables. Choose raw and unsalted for the smoothest consistency and best flavor balance.

Nutritional Yeast: Often used in plant-based cooking for its cheesy, umami flavor, nutritional yeast adds richness and depth to the queso. It’s also a great source of B vitamins and protein. Its nutty, slightly savory taste helps mimic traditional cheese sauce.

Smoked Paprika: This spice infuses the queso with a subtle smokiness and warmth that balances the sweetness of the squash. It adds a deeper, more complex flavor than regular paprika. Just a small amount goes a long way in enhancing the overall savoriness.

Diced Green Chiles: Mild and slightly tangy, canned green chiles add a touch of heat and brightness to the dip. They blend well with the roasted flavors and help break up the creaminess with a bit of texture. Their acidity also complements the richness of the cashew-squash base.

Dairy-Free Butternut Squash Queso

Recipe by Jenn Lueke

5.0 from 3 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the butternut squash
3 cups peeled and diced butternut squash (1/2-inch dice)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
For the queso
1/2 cup raw unsalted cashews
2 tablespoons nutritional yeast
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1.75 – 2.5 cups warm water
1/2 cup diced tomatoes (I used canned), drained
1/4 cup diced green chiles (I used canned), drained
freshly chopped cilantro leaves, for topping

Directions

Preheat oven to 400F. Add the cashews to a glass bowl or jar and cover with boiling water. Set aside to soak for at least 25 minutes. Note: the longer they soak, the easier they will be to blend.
Meanwhile, toss the diced squash with the oil, salt, and ground black pepper and transfer to a lined sheet pan. Bake until slightly browned and fork tender, 20 to 25 minutes. Cool slightly in the pan.
Drain the water from the cashews. Once the squash has cooled down, add it to a blender or food processor along with the cashews, nutritional yeast, chili powder, garlic powder, onion powder, paprika, and salt. Pour in 1 + 3/4 cups of warm water to start.
Blend on high speed until the mixture is smooth and can’t be blended any more. Add additional warm water, 1/4 cup at a time, not exceeding 3/4 of a cup extra, and continue blending until smooth, about 60 to 90 seconds, to get a very smooth queso-like texture (this will also warm the queso).
Transfer to a medium bowl and mix in the tomatoes and chiles. Top with cilantro and serve with tortilla chips. Store in an airtight container in the refrigerator for up to 5 days and reheat in the microwave or in a saucepan until warmed.

Notes

Fresh cilantro: Use chopped green onion, parsley, or omit if you’re not a cilantro fan.
Diced tomatoes: Sub with fire-roasted tomatoes, fresh chopped tomatoes, or tomato salsa for more zing.
Cashews: Use macadamia nuts, blanched almonds, or silken tofu for a nut-free option.
Cheese flavor: The cashews and nutritional yeast are what give this one the “cheesy’ texture and flavor! Don’t skip on soaking the cashews for at least 25 minutes.
Storage: Refrigerate in a sealed container for up to 4 days.
Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes.