Plant Based Queso Dip
THE BEST chipotle queso dip recipe made with butternut squash, cashews and spices. Plant-based vegan and dairy free.
Ingredients
For the Queso Dip
- ⅓ cup raw cashews
- 1½ cups frozen butternut squash thawed
- 1 cup unsweetened plant milk such as soy or almond milk
- ½ tsp onion granules
- ½ tsp kosher salt I use Mortons
- ⅛ tsp turmeric optional
- 5 dashes cayenne pepper
- ⅓ cup nutritional yeast
- 2 tsp cornstarch
- 1 tbsp juice from a jar of pickled jalapeños
- ⅓ cup chipotle salsa
Instructions
Prep
- Before getting started, you'll want to soak the cashews. This can be done in one of two ways. My favorite option is to place the cashews in a bowl, cover with boiling water and let sit for 45 minutes. You can also soak the cashews overnight to soften. You'll also want to make sure the butternut squash is thawed. To do this, put the squash in the fridge to thaw for around 4 hours or place the bag on the counter for 1-2.
Blend
- Drain the water from the cashews and add them to a blender. Then add the thawed butternut squash, plant milk, onion granules, turmeric, cayenne pepper, salt, nutritional yeast and cornstarch and blend until very smooth. About 30-40 seconds.
Heat it Up!
- Transfer the queso to a saucepan and set to medium heat. Add the juice from a jar of pickled jalapeños and stir in the chipotle salsa. Mix well and cook for 3-5 minutes or until warmed through. Stir often.
Serve
- Serve warm with crispy tortilla chips and veggies for dipping!