This Butternut Squash Cheese Sauce is rich, creamy, and packed with flavor, but the flavor secret is that it’s made from butternut squash! This pourable cheese sauce delivers all the cheesy goodness without any dairy, making it the ideal topping for vegan nachos, tacos, pasta, and roasted veggies. Ready in 10 minutes.
I’m all about vegan cheese sauce recipes, and this vegan butternut squash cheese sauce is perfect for fall when I want to indulge in all the seasonal veggies and fruits - especially the versatile butternut squash.
If you’re as obsessed with it as I am, check out my Butternut Squash Carrot Soup and Vegan Butternut Squash Pie recipe for even more cozy fall flavors.
If you’re looking for more dairy-free cheese options, check out these recipes: The Best Nut-Free Vegan Cheese Sauce, Vegan Queso Blanco (White Cheese Dip), Easy Vegan Cashew Queso, Easy Vegan Cashew Cheese Sauce, and Easy Vegan Cheese Ball Appetizer.
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Why You'll Love This Recipe
- Cheese sauce makes everything better. It's smooth, rich, and perfectly pourable, which is ideal for drizzling over nachos, your favorite pasta, veggies, or anything else you want to make cheesy.
- This cheese sauce is one way to use a seasonal fall vegetable like butternut squash. However, frozen butternut squash can be enjoyed at any time of year. It's already cleaned, cut, blanched, and ready to eat.
- With simple ingredients and minimal prep, you’ll have homemade nacho cheese sauce ready fast.
- This creamy vegan cheese sauce is an excellent dip for a gathering or feeding many people. It's perfect for quick snacks or party platters!
For other classic recipes reimagined, try the Vegan Tunacado Sandwich or Vegan Jackfruit Quesadillas.
Recipe Ingredients
You'll need the following ingredients to make this amazing vegan cheese sauce with butternut squash: see the recipe card for quantities.
- Raw Cashews: Use raw cashews, not roasted, for the best flavor.
- Butternut Squash: Defrost frozen butternut squash in the microwave for about a minute. This makes blending easier and allows it to heat up much faster than if blended straight from frozen.
- Jalapeno Brine: Add 2-3 tablespoons of jalapeno brine from a jar to the sauce. I have made this sauce without it, and it feels like it's missing something. It adds acidity and brightness, balancing the sweetness of the butternut squash. Do not opt out of this ingredient if possible. If you want more spiciness, add a few slices of the jalapeños along with it.
- Cayenne: This is probably too spicy for the little kiddos, so leave it out if they are enjoying this cheese sauce.
- Oat Milk: Oat milk is slightly thicker, but use soy or almond milk if necessary.
- Red Bell Pepper: I go the convenient route and use a jarred roasted bell pepper.
Additions and Variations
- Add diced jalapeños, chipotle powder, or a dash of hot sauce or sriracha for extra heat.
- Add a pinch of smoked paprika or a splash of liquid smoke for a smoky kick.
- Garnish for a nice presentation with red pepper flakes or slices of jalapeños.
How to Make Butternut Squash Cheese Sauce
Making cheese sauce couldn't be easier. The recipe card explains two cheese sauce-making methods, and I demonstrate both here. See the recipe card for the full recipe.
You can make this sauce by heating it gently in a pot after blending, or...
If you have a high-speed blender, you can blend all the ingredients until hot.
Recipe Tips
- To get the best flavor, you’ve got to cook away the cornstarch flavor - it needs heat to disappear. If your blender doesn’t heat liquids, no worries! Just pop it in a pot and let it simmer on low for a few minutes.
- Don't heat it on high because it will clump. A low simmer is best.
- You don't want extra liquid in this sauce because it will be a bit watery. Make sure to drain the pepper well if using a roasted pepper from the jar.
- If skin forms on the surface as it cools, just give it a stir, and it’ll vanish. Once the sauce is fully cooled, the skin will no longer form.
- Microwave frozen butternut squash for a minute to defrost before blending.
- I buy a 12-ounce jar of whole roasted red peppers and use one of the peppers (it usually contains two). If you get a 6-ounce jar, drain it to avoid adding extra liquid to the sauce.
- If you have a high-powered blender, you do not need to soak cashews. For regular blenders, soak them until soft and plump. For faster softening methods, check out the Guide to Soaking Cashews.
- This cheese sauce may appear thin right after blending, but it will naturally thicken slightly as it rests, thanks to the small amount of cornstarch. No need to add more starch, which can cause a grainy texture - just give it time to set for the perfect consistency.
Serving Suggestions
There are endless possibilities—basically, put it on anything you love cheesy. However, here are some serving ideas for your butternut vegan cheese nacho sauce:
- Classic Nachos: I have this recipe for Easy Vegan Nachos with a delicious Nut-Free Vegan Cheese Sauce, but feel free to substitute it for this delightful seasonal cheese sauce.
- Loaded Veggie Fries: Pour it over crispy sweet potato or regular Delicious Air-Fryer Fries, then add a sprinkle of green onions, diced tomatoes, and cilantro.
- Mac ’n Cheese: Mix the sauce with cooked pasta for a creamy, comforting bowl of butternut mac.
- Dipping Sauce: Serve as a dip with pretzels, soft tortillas, warm breadsticks, pita, or crackers.
- Taco Night: Use it as a cheesy filling or drizzle on top of tacos, burritos, or Vegan Taco Bowl.
Cheese Sauce FAQS
Yes. Store the cheesy sauce in a freezer-safe container for up to 3 months. When ready to use, thaw it in the fridge overnight and reheat on the stove, adding a splash of plant-based milk or water if needed.
This sauce can be made a few days in advance and stored in the fridge for up to 5 days. Just reheat and stir it to get it back to its creamy texture.
Yes, but always check the ingredients you use in any recipe for factory cross-contamination if necessary.
This recipe calls for frozen butternut squash because it’s usually pre-cleaned, cut, and blanched, making it ready to heat and enjoy. If you’re using fresh squash, I recommend blanching or cooking it first for the best flavor.
Store leftover butternut cheese nacho sauce in an airtight container in the fridge for up to 5 days. To reheat, warm it on the stove over low heat, stirring until smooth. If it thickens, add a splash of plant-based milk to restore creaminess. Alternatively, microwave in short intervals at 50% power, stirring between each to prevent clumps or a skin from forming.
More Vegan Mexican-Inspired Recipes
Got a minute? I'd love for you to dive into the comments and rate this vegan butternut squash cheese sauce recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Butternut Squash Cheese Sauce
Equipment
Ingredients
- 2 cups butternut squash frozen and thawed (~275 grams)
- ¾ cup oat milk substitute with almond or soy
- 1 roasted red pepper jarred is fine
- ½ cup raw cashews
- ⅓ cup nutritional yeast
- 2 tablespoons cornstarch
- 2-3 tablespoons brine from a jar of pickled jalapeños
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Blend: Place all the ingredients into a blender and blend until completely smooth and creamy, which should take about 30 seconds. Then, pour the mixture into a saucepan and cook over low heat for around 5 minutes, stirring frequently to prevent lumps, until the sauce thickens slightly. If you’re using a high-speed blender, you can continue blending for about 5 minutes until the mixture heats up and steam begins to escape from the top, skipping the need to transfer to a saucepan.
- Let it Sit: The sauce thickens slightly as it sits.
Hailee says
This was delicious. Who knew you could use butternut squash! Mine came out a little thin, but I heated it in the pan and allowed it to cool down. It came out perfect.
Regi Pearce says
So glad you enjoyed it! Who would’ve thought butternut squash could work so well, right? ? Heating it and letting it cool was a great move—that really helps thicken it up ever so slightly. I sometimes put it back in the blender for one more quick blend to get it really creamy. Works like a charm. Thanks for sharing, and happy it turned out perfect for you!