Vegan Butternut Queso

Vegan butternut queso makes a terrific dip but it can also be drizzled over anything that needs a cheesy, spicy upgrade. Creamy butternut squash and non-dairy milk are combined with nutritional yeast, chopped tomatoes, cashews, and a load of spices. Get ready to start dipping everything!

A bowl of butternut queso surrounded by tortilla chips, a hand dipping one into the queso.

Adapted from Hannah Kaminsky | The Student Vegan Cookbook | Harvard Common Press, 2021

Nothing starts a party (or study session) off right like a big bowl of spicy queso and plenty of tortilla chips for dipping. You could bring on the fire with diced jalapeños, a squirt of sriracha, or chipotle in adobo if you really like it hot!–Hannah Kaminsky

CAN I MAKE BUTTERNUT QUESO WITHOUT A BLENDER?

You sure can. This recipe comes from a cookbook for students or people just starting out–often without the comforts of home, like a high-powered blender. Kaminsky assures us that it’s possible to make this delish dish even without the power tools. You can substitute canned pumpkin purée and cashew butter, instead. Cooked squash can also be mashed up pretty easily with a potato masher or a fork, but the cashews will definitely need something with a little more force.

Vegan Butternut Queso

A bowl of butternut queso surrounded by tortilla chips, a hand dipping one into the queso.

If you’re looking for a way to make a vegan version of your favorite snack, this butternut queso, with cashews and nutritional yeast, is perfect. Add as much spice as you like, from mild to fiery.

Hannah Kaminsky

Prep 15 mins

Cook 15 mins

Total 30 mins

Pumpkin Queso variation

Swap the cubed butternut squash for 1 cup pumpkin pureé. Combine with non-dairy milk and cashews and cook until heated through, about 8 minutes. Proceed with recipe as directed.

Serving: 1servingCalories: 123kcal (6%)Carbohydrates: 12g (4%)Protein: 6g (12%)Fat: 6g (9%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 242mg (11%)Potassium: 371mg (11%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 4430IU (89%)Vitamin C: 14mg (17%)Calcium: 137mg (14%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published September 2, 2021

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