Vegan Butternut Cashew Cream Sauce

November 3, 2019

Yields1 Serving

 1 cup cashews, soaked & drained
 ¾ cup water
 2 garlic cloves
 1 tbsp lemon juice
 ½ cup yellow onion
 2 tbsp nutritional yeast
 ½ tsp salt
 ¼ tsp dried rosemary
 ¼ tsp black pepper
 1 medium, peeled, cubed butternut squash
 2 tbsp olive oil
 salt & pepper

1

Add enough water to cover cashews, soak 4 hours or overnight. When ready drain, rinse soaked cashews and set aside.

2

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.

3

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.

4

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.

5

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.

6

Add sauce to hot cooked pasta and enjoy right away!

TIPS:

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

Ingredients

 1 cup cashews, soaked & drained
 ¾ cup water
 2 garlic cloves
 1 tbsp lemon juice
 ½ cup yellow onion
 2 tbsp nutritional yeast
 ½ tsp salt
 ¼ tsp dried rosemary
 ¼ tsp black pepper
 1 medium, peeled, cubed butternut squash
 2 tbsp olive oil
 salt & pepper

Directions

1

Add enough water to cover cashews, soak 4 hours or overnight. When ready drain, rinse soaked cashews and set aside.

2

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.

3

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.

4

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.

5

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.

6

Add sauce to hot cooked pasta and enjoy right away!

TIPS:

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

Vegan Butternut Cashew Cream Sauce

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