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broccoli dipped in vegan pumpkin queso in a white bowl with extra broccoli in wooden serving platter

Vegan Pumpkin Queso

Subtly spicy and silky smooth, this vegan pumpkin queso combines pumpkin purée, cannellini beans, and tahini for a nutrient-packed, cheese-free dip. It’s the ultimate plant-based comfort food for fall snacking, game days, or cozy nights in.
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Prep Time 25 minutes
Servings: 4
Course: Appetizer, Condiment, Side Dish, Snack
Cuisine: American
Calories: 227
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup pumpkin
  • 2 cups carrots, roughly chopped
  • 1 can cannellini beans
  • 1-2 cups veggie broth
  • ¼ cup tahini or cashew butter
  • ¼ cup buffalo sauce, mild
  • ⅓ cup nutritional yeast
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp turmeric
  • ½ tsp paprika
  • ¼ tsp salt optional

Equipment

  • 1 blender
  • 1 pot

Method
 

  1. Start by peeling and chopping the carrots. Add them to a pot along with 1 cup of the veggie broth. Cover and cook on medium heat for 10 minutes (until softened).
  2. Add the pumpkin, beans, turmeric, paprika, and the mustard, garlic, and onion powders. Stir gently to combine. Add more veggie broth to cover and continue cooking on medium-low for 10 minutes.
  3. Add the stovetop mixture to a high speed blender. While blending, slowly pour in the buffalo sauce, nutritional yeast, and tahini (or another nut/seed butter). Continue blending until smooth and creamy.
  4. Serve immediately or store in the fridge for up to 6 days.*

Notes

*Reheat refrigerated queso at 350 for 10 minutes until warmed all the way through.