Easy Veggie Cheese Sauce
A creamy, plant-based cheese sauce made with butternut squash and carrots, perfect for pasta or as a dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup butternut squash, peeled and cubed
- 1 cup carrots, peeled and chopped
- 1/2 cup cashews (soaked for a few hours) or 1 cup cooked beans or potatoes
- 1 cup vegetable broth
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
Instructions
- Cook the butternut squash and carrots until tender, about 10-12 minutes.
- Prepare the cashews (drain after soaking) or ensure beans/potatoes are cooked.
- Combine the cooked butternut squash, carrots, cashews (or beans/potatoes), vegetable broth, and nutritional yeast in a blender.
- Blend all ingredients until smooth, adding more vegetable broth if necessary for consistency.
- Season the sauce with salt and pepper to taste, then serve warm over pasta or as a dip.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/easy-veggie-cheese-sauce/