Queso. K-so. Today we’re going to make everyone’s favorite, ooey-gooey, scoopable, rich and delicious queso out of cashews, butternut squash, miso and a few other easy-to-find ingredients.
This plant-forward queso is perfect to serve at your next get together or Tex-Mex feast, smothered over a burrito or scooped up with chips. When we made this queso, we wanted to be sure to give it an extra kick of richness, which is what makes it so irresistible in the first place. That golden color? Butternut squash. It doubles up here, giving the queso a silky texture and the oh-so-queso-ey color.
We came, we saw, we conquered.
To make this, you’re going to need a high-speed blender to achieve that ultimate smooth and velvety texture. Start on low speed, then work your way up to high. If you don’t like or have access to butternut squash, you can also use carrots or sweet potatoes if you like. In 10 minutes, you’ll have a wicked delicious queso that will blow your mind and taste buds!
This wicked healhy queso can also be used over baked potatoes, in chili, tacos and over avocados!