Chickpea spinach curry recipe

Cheesy Butternut Squash Sauce

From: Sarah Bentley, Made in Hackney – the UK’s first plant-based community cookery school and charity madeinhackney.org

Serves

2-4

Good for:

Lunch,
Dinner

Time:

10 mins prep
30 mins cook

Ingredients

  • 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

Step 1

Cut the squash in half and roast skin on with no oil at 180 degrees, approx 30 minutes until soft.

Step 2

Leave to cool and then scoop flesh out and remove seeds.

Step 3

Blend squash with cashews until creamy. Add other ingredients and blend again.

Step 4

Add water or plant milk if you’d like a runnier sauce.

Notes

Great with pasta or on steamed vegetables.

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