Ingredients
Scale
- 400 g butternut squash, peeled and diced 🎃
- 1/2 cup (70 g) raw cashews, soaked 🥜
- 3 tbsp nutritional yeast flakes 🧀
- 1 cup (240 ml) unsweetened plant milk (oat/almond) 🥛
- 1 small onion, chopped 🧅
- 2 garlic cloves, minced 🧄
- 1 tbsp olive oil 🫒
- 1 tbsp lemon juice 🍋
- 1 tsp Dijon mustard 🟡
- 1 tsp smoked paprika 🌶️
- 1/2 tsp ground turmeric 🌿
- 1 tbsp cornstarch or arrowroot (for thickening) 🌽
- 2/3 cup (160 ml) low-sodium vegetable broth or water 💧
- 1 tsp apple cider vinegar 🍎
- 1/2 tsp salt (adjust to taste) 🧂
- Freshly ground black pepper, to taste 🌶️
- Optional: 1 tbsp white miso paste (for umami) 🥄
- Optional garnish: chopped chives or parsley 🌱
Instructions
- Preheat oven to 200°C (400°F). Toss the diced squash with half the olive oil and a pinch of salt, spread on a baking tray and roast for 20–25 minutes until tender and slightly caramelized.
- While the squash roasts, sauté the chopped onion in the remaining olive oil over medium heat until translucent (about 5 minutes). Add minced garlic and cook 30 seconds more, then remove from heat.
- Drain the soaked cashews and place them in a blender with the roasted squash, sautéed onion and garlic, nutritional yeast, plant milk, vegetable broth, lemon juice, Dijon mustard, smoked paprika, turmeric, cornstarch, apple cider vinegar, salt, pepper and optional miso.
- Blend on high until completely smooth and creamy. If the sauce is too thick, add a tablespoon of plant milk or broth at a time until you reach the desired consistency.
- Taste and adjust seasoning — more salt, lemon or nutritional yeast can boost the cheesy flavor. For a silkier texture, strain the sauce through a fine mesh sieve (optional).
- If you prefer a slightly thicker, glossy sauce, pour the blended mixture into a small saucepan and cook over low heat, stirring constantly, until it thickens (2–4 minutes).
- Serve warm as a sauce for pasta, a dip for veggies and chips, or drizzled over roasted vegetables. Garnish with chopped chives or parsley. Keeps in the fridge for up to 4 days.