Vegan Butternut Squash Queso Dip
Prep time
Cook time
Total time
Serves: 6 cups
  • 6 cups frozen thawed butternut squash or 1 medium butternut squash
  • 2 garlic cloves, chopped
  • 1 small Jalapeno, 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
  1. Preheat the oven to 400 degrees F if using a fresh butternut squash. Line a baking sheet.
  2. 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. 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. 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.
  4. Serve with chips.
Recipe by Ordinary Vegan at