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This plant-forward queso is perfect to serve at your next get together or Tex-Mex feast, smothered over a burrito or scooped up with chips. When we made this queso, we wanted to be sure to give it an extra kick of richness, which is what makes it so irresistible in the first place. That golden color? Butternut squash. It doubles up here, giving the queso a silky texture and the oh-so-queso-ey color.

  • Cook Time: 20 min
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


  • 2 C butternut squash (or carrots or sweet potatoes)
  • 1.5 C raw cashews, soaked for at least an hour, drained
  • 1/4 C garlic cloves (about 8-10)
  • 1 T coarse salt (we like Jacobsen’s Sea Salt)
  • 2 T rice vinegar
  • 1 T white miso
  • 1 T nutritional yeast (hippy fish food)
  • 1 t cumin
  • 1 t chili powder
  • 1/4 t white pepper
  • 1/2 sliced jalapeño (red or green)
  • 1/2 t coarse salt
  • 1/2 t smoked paprika
  • 3/4 C almond milk
  • 1/4 C canned or fresh and cooked hatch chili

garnish options

  • 1 jalapeno, sliced thin
  • fresh cilantro sprigs
  • drizzle of sriracha


  1. In small saucepan, add butternut squash, cashews, garlic and 1 tablespoon salt. Add enough water to cover, then bring to a slow boil over medium-high heat until tender. Remove from heat to cool, then drain and add mixture to a high-speed blender.
  2. Add in remaining ingredients (except hatch chili) and blend for 3-4 minutes until wicked smooth, then add hatch chili and pulse for 5 sec to incorporate and still leave it chunky.
  3. Serve with any of the garnish options as desired.

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