• „1 cup diced butternut squash
  • „¼ cup raw cashews soaked in 1 cup water for at least 30 minutes
  • „1 cup water
  • „4 oz jar pimentos, drained
  • „¼ cup nutritional yeast
  • „1/8 tsp garlic powder
  • „1/8 tsp onion powder
  • „½ tsp sea salt
  • „1 tbsp cornstarch


  1. Steam butternut squash for 20-30 minutes until cooked through. Set aside to cool.
  2. Drain and rinse soaked cashews. In a blender cashews with 1 cup of water for a minute until you get a smooth cashew cream. Now place the rest of the ingredients in the blender with the cashew cream and blend until you get a very smooth orange sauce. Blend about 2 minute in a high speed blender or about 4-5 minutes in a regular blender.
  3. Pour the sauce in a small saucepan over medium heat cook whisking continuously for 2-3 minutes until it thickens. Serve queso warm or at room temperature with baked tortilla chips or vegetables.