Queso - Dairy Free, Vegan

Servings: approx 3 cups of queso

Ingredients

Queso:

• 1 1/2 cups raw cashews*

• 1 1/2 cups roasted butternut squash, mashed*

• 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 (you can deseed if you are sensitive to spice)

• 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

Mix-Ins:

• 1 cup salsa of choice (I prefer a chunky medium salsa)

• ¼ cup scallions

• Fresh chopped cilantro

• A few slices of jalapeno or pickled jalapeno

To Serve:

• tortilla chips

Instructions

Roasting Squash:

Whole butternut squash:

1. Preheat the oven to 400 degrees F.

2. Cut off both ends of a butternut squash. Next cut the butternut squash in half vertically.Use a spoon to scoop out the seeds of the cut butternut squash.

3. Place the butternut squash halves on a baking sheet lined with parchment paper. Roast the squash for 50 minutes-1 hour or until the squash is very fork tender.

4. Set aside to cool for a little bit before scooping out the flesh. Please note you will only use the flesh from 1 butternut squash half. Save the other half for a different recipe.

Cubed butternut squash:

1. Preheat the oven to 400 degrees F.

2. Add 2 cups of cubed butternut squash to a large baking sheet lined with parchment paper. Drizzle 1-2 tbsp olive oil and use hands to coat the cubes.

3. Roast for 30-40 minutes, flipping halfway through. Squash is done when it is very fork tender.

Queso:

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

2. Add drained cashews, roasted squash, garlic, nutritional yeast, almond milk, jalapeño, spices and mustard to a high powered blender. Blend on high until a sauce comes together. i

3. Taste and adjust seasonings as necessary.

4. Store in fridge and reheat later or transfer to a large pot, add the salsa, and place over medium heat, stirring frequently until warmed. Garnish with more salsa, green onions, jalapeño slices and cilantro.

Notes

• You can warm the queso in a slow cooker to serve at a party - just be sure to stir now and then.

• Serve with chips, over nachos, on burrito bowls, in quesadillas, enchiladas, etc.

• If you have leftovers or make ahead of time, do not heat and transfer the dip to an airtight container, storing in the fridge for up to 5 days.

Recipe and photo credit: https://www.ambitiouskitchen.com/vegan-butternut-squash-queso/