Description
This creamy and flavorful Veggie Cheese Sauce is a healthy, dairy-free alternative to traditional cheese sauces, made with nutrient-rich butternut squash, carrots, and cashews. Perfect for drizzling over pasta, dipping, or enhancing your favorite dishes, this sauce is packed with vitamins and plant-based protein while being easy to prepare in just 15 minutes.
Ingredients
Main Ingredients
- 2 cups butternut squash (or summer squash), peeled and cubed
- 2 medium carrots (or about 10 baby carrots)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups vegetable broth (or water)
- 1/4 cup nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (or smoked paprika)
- 1/8 teaspoon turmeric
- 1 teaspoon lemon juice
- 1 cup raw cashews (or 1 1/4 cup potatoes peeled and cubed, or 1 can white beans drained and rinsed)
- 1/2 teaspoon salt (or to taste)
Instructions
- Warm Garlic in Oil: Add olive oil to a saucepan and add minced garlic. Turn on the heat to the lowest setting and gently warm the garlic in the oil as you prepare the other ingredients to infuse the oil with flavor.
- Prepare Vegetables: Peel and cut the squash and carrots into bite-sized pieces, then add them to the saucepan with the warm oil and garlic, stirring gently to coat.
- Add Cashews or Alternative: Include your choice of 1 cup raw cashews, potatoes, or white beans to the saucepan with the vegetables to provide creaminess and body to the sauce.
- Add Liquids and Spices: Pour in 2 cups of vegetable broth and add onion powder, paprika, turmeric, lemon juice, and nutritional yeast. Turn the heat up to medium and allow the mixture to simmer gently for about 10 minutes, until all vegetables are soft and easily pierced with a fork.
- Blend Until Smooth: Use an immersion blender to blend the simmered mixture directly in the pot for 2-3 minutes until very smooth and creamy. Alternatively, transfer the mixture to a blender and blend until silky.
- Serve and Use: Use the sauce as a cheese substitute by pouring it over cooked pasta, using it as a dip, or creating loaded vegan nachos. Enjoy warm for best flavor and texture.
Notes
- You can substitute butternut squash with summer squash or sweet potatoes for a slightly different flavor profile.
- The salt amount may vary depending on the sodium content of your broth; adjust to taste.
- For a nut-free version, use potatoes or white beans instead of cashews.
- This sauce stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
- If the sauce is too thick after blending, thin it with additional vegetable broth or water to reach desired consistency.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
