If you’ve ever made vegan cheese, you know that tofu or soaked cashews usually bring about the creamy texture. But as cashews are high in calories and fat and with soy’s recent unpopularity, healthy eaters often avoid the cheesy alternatives. Here’s a recipe free of nuts, soy and dairy, and full of healthy goodness. Butternut squash, nutritional yeast and vegetable broth combine to make a smooth and creamy sauce perfect for all your meatless dishes, like pasta and black bean balls, mac and cheese, baked potatoes and nachos.
Butternut Squash Cheese Sauce (Vegan)
Makes approximately 3 cups
Ingredients
1 cup organic, unsalted vegetable stock
2 cups butternut squash puree
½ cup nutritional yeast
2 garlic cloves, minced
1 shallot, diced
1 Tbsp. mustard
1 Tbsp. olive oil
½ tsp. crushed red pepper
1 tsp. pink salt
Black pepper, to taste
Directions
- In a small skillet over low heat, sauté shallot and garlic in olive oil for 5 minutes.
- In a high speed blender, combine sautéed shallot and garlic with the rest of the ingredients. Process until smooth. Add more liquid, if necessary, to reach your desired consistency.
- Store extras refrigerated in an airtight container for up to one week. Freeze if necessary.
Tips:
- Sub the vegetable stock for unsweetened, non-dairy milk for an even creamier sauce.
- To heat, pour sauce into a pan and heat over low heat for a few minutes.