Butternut Squash Vegan Cheese Sauce
A creamy, dairy‑free cheese sauce made by simmering butternut squash and cashews, then blending them with almond milk, nutritional yeast, lemon juice, garlic, and spices. It comes together quickly and makes a smooth, savory sauce perfect for dipping, pasta, or bowls.
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Ingredients
- 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
- 1/2 tsp paprika
- 3 tbsp olive oil
- 1 large clove garlic
Instructions
- 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, 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.
Nutrition
Calories: 306kcalCarbohydrates: 16gProtein: 8gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gSodium: 485mgPotassium: 412mgFiber: 3gSugar: 3gVitamin A: 3844IUVitamin C: 12mgCalcium: 71mgIron: 3mg
Nutritional information is an estimate and may vary based on ingredients and preparation.