Butternut Squash Vegan Cheese Sauce
A good creamy cheese sauce makes pretty much everything better. And this butternut squash vegan cheese sauce is pure magic! Drizzle it over veggies, baked potato or pasta. Use it to make a batch of healthy nachos or just dunk your favorite tortilla chips in it! However you use it, keep a batch on hand for adding a little vegan cheese-y goodness to every meal.
Servings: 4 servings
- 1 cup butternut squash peeled, seeded and cut into small cubes.
- 1 cup raw cashews
- 1 cup water or vegetable broth
- 1/4 cup nutritional yeast
- 1/2 cup almond milk unsweetened and plain
- 3 tbsp lemon juice
- 3/4 tsp sea salt or to taste
- 1/2 tsp paprika
- 3 tbsp olive or avocado oil
- 1 large clove garlic or to taste. Sub 1/4 teaspoon garlic powder
In a medium saucepan, combine butternut squash, cashews and water. Bring to a boil, lower heat, cover and cook 10-15 minutes or until squash is for tender.
After the butternut squash and cashews are done cooking, scoop into a high-speed blender or food processor blender, reserving remaining cooking liquid. Add remaining ingredients to blender too. Blend on high until smooth and creamy.
Taste and adjust seasoning as needed. Add some of the butternut squash/cashew cooking liquid to make for a thinner cheese sauce.
Store in an air-tight container in fridge for up to 5 days.
Serving: 0.25cup | Calories: 305kcal | Carbohydrates: 16g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 485mg | Potassium: 407mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3741IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 3mg