You butternut skip this one. Pleasing vegans, omnivores, adults and kids alike, this ultra-creamy sauce is made with a clever seasonal ingredient. Butternut squash, cashew milk, nutritional yeast and a few other staples come together to create a deliciously rich and versatile cheese-flavored sauce that pairs perfectly with everything from pasta to brown rice to quinoa to your favorite meat dish and beyond.
Creamy Butternut Squash “Cheese” Sauce
Ingredients
- 3 Tbsp. avocado oil
- 1/2 large red onion peeled and diced
- 1 Tbsp. minced garlic
- 1-1/4 cups vegetable broth
- 3-1/2 cups cooked butternut squash about 1 large butternut squash*
- 1 cup nutritional yeast
- 1/4 cup coconut aminos
- 3 Tbsp. lemon juice
- 1 Tbsp. salt or salt to taste
- 2 tsp. dried thyme
- 1 tsp. pepper
- 1-1/4 cups cashew milk or coconut cream**
- 12 oz. cooked pasta of choice
- Fresh parsley for garnish
Instructions
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In large pot over medium heat, heat avocado oil. Cook red onion, without stirring, 3 to 4 minutes. Continue cooking, stirring occasionally, until onions are slightly brown and caramelized.
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Stir in garlic; continue cooking one minute. Stir in broth, squash, nutritional yeast, coconut aminos, lemon juice, salt, thyme and pepper.
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Reduce heat to low. Let slow simmer about 10 minutes, stirring occasionally.
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Stir in cashew milk. Turn off heat; let mixture cool.
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Using an immersion blender (or food processor or powerful blender), mix everything until well combined and completely smooth.
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In large bowl, combine sauce and pasta. Garnish with chopped fresh parsley.
Recipe Notes
*To cook butternut squash, preheat oven to 375 degrees F. Cut squash in half lengthwise and scoop out the seeds/strings. On sheet pan, place butternut squash skin side down. Brush tops with avocado oil. Roast until squash fork-tender, about 60 to 80 minutes, depending on size of squash.
**If using coconut cream, adjust amount to reach desired consistency. You may have to add 1/4 cup extra since cashew milk is thinner than coconut cream.
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