Cheesy Butternut Squash Sauce
From: Sarah Bentley, Made in Hackney – the UK’s first plant-based community cookery school and charity madeinhackney.org
10 mins prep
30 mins cook
- 1 butternut squash
- 1 cup cashews – soak in water overnight, or half an hour in boiling water
- Pinch of salt
- 2 – 4 tablespoons of nutritional yeast (depending on how cheesy you like it!)
- 2 teaspoons apple cider vinegar
- 150 ml plant milk (optional)
Step by Step Instructions
Cut the squash in half and roast skin on with no oil at 180 degrees, approx 30 minutes until soft.
Leave to cool and then scoop flesh out and remove seeds.
Blend squash with cashews until creamy. Add other ingredients and blend again.
Add water or plant milk if you’d like a runnier sauce.
Great with pasta or on steamed vegetables.
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