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Introduction
While cheese sauces are a beloved indulgence, their dairy-based nature can make them heavy and difficult for some to digest. This butternut squash cheese sauce offers a delightfully creamy and rich alternative with plant-based ingredients. The concept of using squash as a dairy substitute has its origins in the early 20th century, when frugal cooks sought to stretch ingredients during times of scarcity. Over time, vegan butternut squash cheese sauces like this one have gained popularity for their ability to recreate that irresistible, velvety texture without dairy. With its vibrant orange hue and natural sweetness, butternut squash also lends this sauce a delightful seasonal flair, making it a perfect addition to autumn menus.
Ingredients
• 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1/2 cup raw cashews, soaked in water for at least 4 hours or overnight
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons fresh parsley, chopped (optional)
Step 1:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2:
Spread the cubed butternut squash on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat the squash evenly, then arrange in a single layer. Roast for 25-30 minutes, or until the squash is fork-tender and lightly browned.
Step 3:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the diced onion and sauté for 5 minutes, or until translucent. Add the minced garlic and cook for 1 minute more, stirring frequently.
Step 4:
Remove the roasted squash from the oven and let cool slightly.
Step 5:
In a blender or food processor, combine the roasted squash, sautéed onion and garlic, almond milk, soaked cashews, nutritional yeast, salt, black pepper, and nutmeg. Blend until smooth and creamy, scraping down the sides as needed.
Step 6:
Transfer the butternut squash cheese sauce to a saucepan and gently heat through, stirring frequently, until it reaches your desired temperature. Adjust seasoning with salt and pepper to taste.
Step 7:
Garnish with fresh chopped parsley (if using) and serve immediately over pasta, vegetables, or as a dip.
Q: Can I use a different type of squash?
A: Yes, you can substitute the butternut squash with other varieties like pumpkin, acorn squash, or sweet potatoes.
Q: Can I make this sauce ahead of time?
A: Yes, you can prepare the sauce up to 3-4 days in advance and reheat it gently on the stovetop before serving.
Q: Is this sauce suitable for someone with a nut allergy?
A: Yes, the recipe provides a nut-free variation by substituting the cashews with silken tofu or white beans.
• For a richer, creamier sauce, substitute half of the almond milk with full-fat coconut milk.
• To make this recipe nut-free, substitute the cashews with an equal amount of silken tofu or white beans.
• For a vegan Parmesan-style flavor, increase the amount of nutritional yeast to 1/4 cup.
• This recipe is dairy-free, vegan, and gluten-free.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Serve the butternut squash cheese sauce warm over pasta, vegetables, or use as a dip. Garnish with fresh chopped parsley, if desired.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Soak the cashews and prepare the squash cubes ahead of time to save time during cooking. You can also roast the squash and sauté the onions and garlic simultaneously to multitask.
- For a richer, creamier sauce, substitute half of the almond milk with full-fat coconut milk.
- Adjust the amount of nutritional yeast to taste for a more or less pronounced 'cheesy' flavor.
- Blend the sauce well, scraping down the sides as needed, to ensure a smooth and lump-free consistency.
For a nut-free version, substitute the cashews with an equal amount of silken tofu or white beans. You can also add roasted red peppers or sun-dried tomatoes for extra flavor.
This butternut squash cheese sauce pairs well with pasta, roasted vegetables, or as a dip with crusty bread or crackers. For a beverage pairing, try a crisp white wine or a light beer.
Best during the fall and winter months when butternut squash is in season.
This recipe is dairy-free, gluten-free, and can be made nut-free by substituting the cashews with silken tofu or white beans. It does contain nuts (cashews) in the original recipe.
