Yum, this sauce is so creamy and thick and delicious. It is quick to make and is equally delicious over whole grain or vegetable noodles. Nutritional yeast gives it that extra “cheezy” flavor. Enjoy!
Makes about 2 cups
Prep Time: 10 minutes Cook Time: 25 minutes
20 oz butternut squash (approx. 4 cups), peeled, seeded, ¾” cubed
3 Tbsp. nutritional yeast
1 tsp. onion powder
1 tsp. garlic powder
dash of cayenne (or more to taste)
dash of curry powder, to taste (optional)
2 Tbsp. of Dijon mustard
1 Tbsp. of apple cider vinegar
½ cup + of water
2 Tbsp.lemon juice
- Preheat oven to 425 F.
- Line a baking sheet with parchment paper or silicon mat
- Spread cubes of squash out on baking sheet and bake for about 25 minutes; until squash is fully cooked. Let cool slightly before handling it.
- Combine all ingredients in a high-speed blender and blend at high speed to a creamy consistency. Start with a 1/2 cup of water. This may be enough, if you like a really thick sauce. Add more water for your preferred thickness. Enjoy!
To save time, you can buy butternut squash already peeled and cubed.
I would recommend making the sauce first without the curry powder, taste it and then add it.
This sauce is great over whole grain or zucchini noodles.