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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