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
- 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
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.
Stir in garlic; continue cooking one minute. Stir in broth, squash, nutritional yeast, coconut aminos, lemon juice, salt, thyme and pepper.
Reduce heat to low. Let slow simmer about 10 minutes, stirring occasionally.
Stir in cashew milk. Turn off heat; let mixture cool.
Using an immersion blender (or food processor or powerful blender), mix everything until well combined and completely smooth.
In large bowl, combine sauce and pasta. Garnish with chopped fresh parsley.
*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.