Green Chili Cashew Queso

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]

Ingredients

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

Preparation

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

https://www.onegreenplanet.org/vegan-recipe/green-chili-cashew-queso/