Vegan Butternut Squash Queso Dip

Vegan Butternut Squash Queso Dip

Vegan Friendly

Difficulty Easy
Serves 6 cups
Prep Time 15 minutes
Cook Time 45 minutes
6 cups frozen, thawed butternut squash or 1 medium butternut squash
2 garlic cloves, chopped
1 small Jalapeño, chopped
1 large shallot, chopped
¼ cup raw cashews, soaked for one hour and rinsed
¼ cup nutritional yeast
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1 cup vegetable broth


Recipe and photo courtesy of Nancy MS., Ordinary Vegan


  1. If using a fresh butternut squash: preheat the oven to 400ºF and line a baking sheet. Cut the squash down the middle lengthwise. Scoop out the seeds with a spoon. Place the squash halves, cut side down, onto the baking sheet.
  2. Roast until the squash is tender when pierced with a knife. This will take approximately 35-45 minutes.
  3. Scoop the cooked squash or frozen defrosted squash into a food processor.
  4. Add all the ingredients except for the 1 cup of vegetable broth. Start with ¼ cup of vegetable broth and process until smooth. Adding more broth if needed. It should be a smooth puree and thick enough to scoop on to tortilla chips.
  5. Serve with chips.