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Simple Truth® Organic Coconut Aminos Seasoning Sauce -- 10 fl oz


Simple Truth® Organic Coconut Aminos Seasoning Sauce
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Simple Truth® Organic Coconut Aminos Seasoning Sauce -- 10 fl oz

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Simple Truth® Organic Coconut Aminos Seasoning Sauce Description

  • All Purpose Seasoning
  • Organically Grown
  • No Preservatives
  • 40% Less Sodium (than regular Simple Truth Organic Soy Sauce)
  • USDA Organic
  • Non-GMO
  • Gluten Free
  • Soy Free
  • Kosher


Directions

Refrigerate after opening.
Free Of
Gluten, GMOs, soy, preservatives.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 20
Amount Per Serving% Daily Value
Calories35
Total Fat0 g0%
Sodium590 mg26%
Total Carbohydrate9 g3%
   Total Sugars6 g
     Includes 6g Added Sugars12%
Protein0 g
Other Ingredients: Organic coconut blossom nectar, water, sea salt.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Creamy Butternut Squash “Cheese” Sauce

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.Top View of "Cheesy" Pasta in White Dish | Vitacost Blog

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)
  1. 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.
  2. Stir in garlic; continue cooking one minute. Stir in broth, squash, nutritional yeast, coconut aminos, lemon juice, salt, thyme and pepper.
  3. Reduce heat to low. Let slow simmer about 10 minutes, stirring occasionally.
  4. Stir in cashew milk. Turn off heat; let mixture cool.
  5. Using an immersion blender (or food processor or powerful blender), mix everything until well combined and completely smooth.
  6. 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.

 

 

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