Creamy Butternut Squash Pasta Sauce (Dairy-Free & Oil-Free)
A velvety, versatile cheese-like sauce made entirely from plants. Try it over roasted vegetables, as a dip for crudités, stirred into grain bowls, or even as a base for a plant-based mac and cheese.
Equipment
- High-speed Blender
Ingredients
- 2 cups steamed butternut squash
- 1/4 cup nutritional yeast
- 1-2 teaspoons dijon mustard
- 1 teaspoon minced garlic
- 1/4 cup almond milk or dairy-free milk of choice
- Sea salt to taste
Instructions
- Combine all ingredients in a high-speed blender until smooth, using the tamper as you need to get everything going and blended. Pour over your favorite cooked pasta and enjoy!
Notes
It stores well in the fridge for up to 4 days — just reheat gently with a splash of plant milk to loosen it back up.