This recipe uses cooked butternut squash and roasted garlic, add more prep time if you need to roast the squash and garlic.
Soaking the cashews is optional but makes them easier to blend.
1/2 cup raw cashews
2 cups cooked butternut squash
4 cloves roasted garlic or 1/4 teaspoon garlic powder
1 tablespoon lemon juice
¼ cup nutritional yeast
¾ teaspoon salt
1/2 teaspoon Dijon mustard or ¼ teaspoon ground mustard, optional
dash of nutmeg
1-2 cups water, divided
1. Place cashews in a small bowl and cover with hot water. Soak for about 15 minutes (or soak in cold water for 6-8 hours.) Drain and rinse.
2. Add all ingredients, start with about 1 cup of water, into a high speed blender and blend on high until smooth. Add more water if the sauce seems too thick.
3. Warm gently in a saucepan or skillet for a few minutes or refrigerate until ready to use.
This is great with pasta, on vegetables,or anywhere you would use a cheese sauce…