Butternut Squash Vegan Cheese Recipe Made Easy and Tasty

Discover the creamy, tangy delight of homemade vegan cheese with this incredible butternut squash vegan cheese recipe. This plant-based cheese alternative is perfect for those seeking a dairy-free option without sacrificing flavor or texture.

Made from the naturally sweet and velvety butternut squash, combined with nutritional yeast and a blend of spices, this recipe delivers a rich, cheesy taste that melts beautifully on crackers, sandwiches, or pasta dishes.

Whether you’re vegan, lactose intolerant, or simply looking to add more wholesome options to your diet, this recipe is a game-changer. It’s easy to make, requires minimal ingredients, and is a fantastic way to use seasonal squash.

Plus, it’s packed with nutrients and free from preservatives. Let’s dive into how you can whip up your own batch of this delectable vegan cheese that everyone will love!

Why You’ll Love This Recipe

This butternut squash vegan cheese is not only delicious but also incredibly versatile and nutritious. Here’s why it stands out:

• Natural sweetness: The butternut squash adds a subtle sweetness that balances the tanginess of the nutritional yeast and lemon juice.
• Rich and creamy texture: Thanks to blending cooked squash with cashews, this cheese has a smooth, spreadable consistency that mimics traditional cheese.
• Allergen-friendly: Free from dairy, gluten, and soy, making it suitable for many dietary needs.
• Easy to customize: Adjust spices to your liking or add herbs for unique flavor profiles.
• Perfect for many dishes: Use it as a dip, spread, sauce, or even a topping on your favorite recipes.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 cup raw cashews, soaked in warm water for at least 2 hours
• 1/4 cup nutritional yeast (for cheesy flavor)
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric (for color and subtle earthiness)
• 1/4 teaspoon onion powder
• 1/2 cup water, or as needed for blending
• Optional: 1 tablespoon apple cider vinegar for extra tang

Equipment

• Large pot for boiling or steaming the squash
• High-speed blender or food processor
• Knife and cutting board
• Measuring cups and spoons
• Mixing bowl
• Spatula
• Optional: cheese mold or small container if shaping the cheese

Instructions

1. Prepare the butternut squash: Peel, seed, and cut the squash into 1-inch cubes. Place them in a large pot with enough water to cover and bring to a boil. Cook for 15-20 minutes until the squash is tender when pierced with a fork. Alternatively, steam the squash for 20 minutes.
2. Drain and cool: Once cooked, drain the squash well and allow it to cool slightly so it won’t damage your blender.
3. Soak the cashews: While the squash cooks, soak the raw cashews in warm water for at least 2 hours or overnight for best results. Drain before using.
4. Blend the cheese base: In a high-speed blender or food processor, combine the cooked butternut squash, soaked cashews, nutritional yeast, lemon juice, garlic, sea salt, smoked paprika, turmeric, onion powder, and optional apple cider vinegar.
5. Add water gradually: Start by adding 1/4 cup of water and blend until smooth. Add more water a tablespoon at a time to reach your desired creamy consistency. The mixture should be thick but spreadable.
6. Adjust seasoning: Taste the cheese and adjust salt, lemon juice, or spices as needed. Blend again briefly to incorporate any changes.
7. Chill and set: Transfer the vegan cheese to a container or cheese mold. Cover and refrigerate for at least 2 hours to let the flavors meld and the cheese firm up slightly.
8. Serve and enjoy: Use this vegan cheese as a dip, spread, or sauce. It pairs wonderfully with crackers, fresh bread, or as a topping for roasted veggies.

Tips & Variations

“For a smokier flavor, try adding a pinch of liquid smoke or smoked sea salt.”

• Make it spicy: Add a pinch of cayenne pepper or smoked chili flakes to give your cheese a little heat.
• Herb infusion: Blend in fresh herbs like chives, dill, or basil for fresh, vibrant flavor.
• Nut-free option: Replace cashews with cooked white beans or sunflower seeds for a nut-free version.
• Firm cheese: Add agar-agar powder and gently heat the mixture to create a sliceable vegan cheese.
• Storage: This cheese keeps well in the refrigerator for up to 5 days. Freeze portions for longer storage.

Nutrition Facts

Serving Suggestions

This butternut squash vegan cheese is incredibly versatile. Here are some delicious ways to enjoy it:

• Spread on your favorite crackers or toasted baguette slices for a quick snack.
• Use as a creamy base for vegan grilled cheese sandwiches or wraps.
• Mix into pasta for a cheesy, dairy-free sauce.
• Top roasted vegetables or baked potatoes for extra flavor and creaminess.
• Serve as a dip for fresh veggies or chips during your next gathering.

If you’re interested in more creative vegan recipes, check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food and Lion’S Mane Mushroom Crumble Recipes. For a fresh pasta delight, try the Lemon Ricotta Pasta With Arugula Recipe.

Conclusion

Making your own butternut squash vegan cheese at home is a rewarding and flavorful experience. This recipe offers a perfect balance of creamy texture and savory taste without any dairy or artificial ingredients.

It’s a fantastic way to enjoy cheese-like goodness while embracing plant-based eating.

With simple ingredients and easy steps, you can whip up this versatile cheese for snacks, meals, or entertaining guests. Plus, it’s naturally nutrient-rich and allergen-friendly, making it suitable for many dietary preferences.

Whether new to vegan cooking or a seasoned pro, this recipe is bound to become a staple in your kitchen. Give it a try and savor the wholesome goodness of this delightful vegan cheese!

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