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]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




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.

Nutritional Information

Calories: 176 | Carbs: 15g | Fat: 12g | Protein: g | Sugar: 6 g Does not include calculation for garnish. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.