Vegan Butternut Cashew Cream Sauce
Add enough water to cover cashews, soak 4 hours or overnight. When ready drain, rinse soaked cashews and set aside.
In a blender (I used Blendtec) add soaked cashews, water, garlic, lemon, onion, nutritional yeast, rosemary, salt & pepper. Blend on high or “sauce” button on the Blendtec or until smooth and creamy. Pour into a bowl and set aside.
Preheat oven to 425 degrees F. On a lined cookie sheet, place peeled and cubed butternut squash. Add olive oil, salt and pepper and toss. Roast for 25-35 minutes or until tender.
Once butternut squash is cooked add all the squash into blender, 1/2 cup cashew sauce and 1/2 c – 1 c water adding at 1/4 c increments at a time as to not over thin the sauce. Blend until well pureed and smooth.
If needed add additional 1/2 cup cashew cream sauce to flavor butternut purée or thin out sauce a little more. Add additional salt and pepper to taste.
Add sauce to hot cooked pasta and enjoy right away!
Buy precut fresh or frozen butternut squash to save you time
Keep extra sauce in the fridge, use within 3-5 days.
Add cooked veggies like broccoli, peas, carrots, or peppers to increase nutritive value
Feel free to top with cheese if you are not making this dairy-free