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Green Chili Cashew Queso [Vegan, Grain-Free]

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This ooey-gooey, scoopable, rich, and delicious queso is made from of cashews, butternut squash, miso, and a few other easy-to-find ingredients. Butternut squash gives the queso a silky texture and the oh-so-queso-ey color. Not only is it a great dip, but it can also be used over baked potatoes, chili, tacos, and avocados!

Green Chili Cashew Queso [Vegan, Grain-Free]




For the Queso:

  • 2 cups butternut squash (or carrots or sweet potatoes)
  • 1 1/2 cups raw cashews, soaked for at least an hour, drained
  • 1/4 cup garlic cloves (about 8-10)
  • 1 tablespoon coarse salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon white miso
  • 1 tablespoon nutritional yeast
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon white pepper
  • 1/2 sliced jalapeño (red or green)
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon smoked paprika
  • 3/4 cup almond milk
  • 1/4 cup canned or fresh and cooked hatch chili

For the Garnish:

  • 1 jalapeño, sliced thin
  • Fresh cilantro sprigs
  • Drizzle of Sriracha


  1. In a 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 seconds to incorporate and still leave it chunky.
  3. Serve with any of the garnish options as desired.





How to make plants taste awesome in fun, innovative recipes. We are brothers, chefs, plant pushers (and, secretly, ninjas) who want to show you how to take control of your health by starting in the kitchen. We’ll show you how to make plants taste awesome, and how to embrace your wicked side to help keep you on your path to good health. At Wicked Healthy, we live by the simple equation: eat 80% healthy, allow yourself to be 20% wicked, and you’ll be 100% sexy!



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