Creamy Vegan Butternut Squash "Cheese" Sauce
A rich, creamy, cheesy sauce that’s simple to create, deceivingly healthy, vegan, and requires a secret ingredient that’s packed with nutrients and flavor.
RATE RECIPE
Ingredients
- 3 tablespoons avocado oil
- ½ large red onion - peeled and diced
- 1 tablespoon minced garlic
- 1¼ cups vegetable broth
- 3½ cups cooked butternut squash - about 1 large butternut squash (see note for cooking tips)
- 1 cup nutritional yeast
- ¼ cup coconut aminos
- 3 tablespoons lemon juice
- 1 tablespoon salt - or salt to taste (see note)
- 2 teaspoons dried thyme
- 1 teaspoon pepper
- 1¼ cups cashew milk or coconut cream - see note
- 12 oz. cooked pasta of choice
Instructions
- Method
- Heat avocado oil in a large pot on the stovetop over medium heat.
- Add red onion and cook, without stirring, for about 3-4 minutes. Then, stir occasionally until onions are slightly brown and caramelized.
- To the pot, add garlic and stir for one minute.
- Next, add broth, squash, nutritional yeast, coconut aminos, lemon juice, salt, thyme, and pepper. Stir.
- Reduce heat to low and let slow simmer for about 10 minutes, stirring a few times.
- Stir in cashew milk, turn the heat off, and let mixture cool.
- Using an immersion blender (or food processor or powerful blender), mix everything together until it’s well combined and becomes completely smooth.
- Cook pasta according to package directions.
- Stir together sauce and pasta in a large bowl. Garnish with chopped fresh parsley. Serve immediately and enjoy!
Notes
- To cook butternut squash, preheat oven to 375F. Cut squash in half lengthwise and scoop out the seeds/strings. Place butternut squash skin side down on sheet pat. Brush avocado oil on the top and roast in the oven until squash is fork-tender, about 60-80 minutes, depending on size of squash.
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