For the plant-based queso

2 cups of cubed and cooked butternut squash

½ cup raw cashews, soaked in water for a few hours, then drained

1 cup plant-based milk

The juice from a half a lemon

1 package of Field Roast Tomato Cayenne Chao Slices, cubed

2 ½ TB olive oil

3 TB nutritional yeast

1 TB onion powder

1 tsp smoked paprika

A few pinches of sea salt

For the sausage

2 Field Roast Mexican Chipotle Sausages, halved and roughly chopped

2 TB olive oil

½ white onion, diced

For serving

Fresh cilantro

Tortilla chips


Place all of the queso ingredients except for the smoked paprika into a high-speed blender. Starting on low, blend all ingredients, slowly increasing the speed to high until smooth, using the tamper to help blend ingredients. Add in the smoked paprika and blend again.

Transfer the mixture to a medium-sized saucepan and warm over low heat, stirring occasionally. This will help the cheese thicken slightly as it comes to a simmer. Once lightly simmering, lower to low and cook for an additional 5 minutes and serve hot.

Place the chopped Field Roast Sausages into a food processor and pulse until finely ground..   

Warm a large cast iron pan over medium-high heat and add the oil. Add the onions and saute over medium heat until slightly softened and golden. Add in the ground sausage and saute for several minutes more, allowing the crumble to crisp up. Remove from heat.

Place the warmed queso into a bowl, topping with the ground Field Roast Sausage, fresh cilantro and tortilla chips. Serve immediately on anything and everything.

Recipe © Wicked Healthy, LLC