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Healthy Texas Vegan

Cheesy Chipotle Queso Sauce

This super cheesy chipotle sauce is a pleasant surprise with how delicious and cheesy it really is. The chipotle peppers give it the right amount of spice. The perfect topping for any Mexican dish, vegetable, pasta sauce, or baked potato.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course: Dressing and Sauces
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1-1/2 c roasted butternut squash, cubed
  • 1/2 c cashews
  • 1/2 c nutritional yeast
  • 3/4 c nondairy milk
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tbsp Tamari sauce, low sodium
  • 1/4 tea garlic powder
  • 1/2 tea cumin
  • 1/4 tea chili powder
  • 1/2 tea chipotle powder
  • 1-2 small chipotle peppers - in adobe sauce

Equipment

  • 1 High speed blender

Method
 

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the squash on the prepared baking sheet and roast until brown, 20 - 30 minutes. Remove from the oven and set aside.
  2. In the blender, pulse the cashew and nutritional yeast until powdered, 10 - 20 seconds, stopping before they become a paste.
  3. Add the cooked squash along with the remaining ingredients. Puree until smooth.
  4. Enjoy immediately and store leftovers in an airtight container in the refrigerator for up to a week.

Notes

Frozen butternut squash or the already prepared and cubed butternut squash (found in the produce section) can be used in the recipe. Bake as instructed.