Description
This cashew butternut sauce recipe is creamy, versatile, vegan & dairy-free, and easy to make. Perfect for topping pasta, veggies, grain bowls, and drizzling on tacos! Also great as a dip or sandwich spread.
Ingredients
Units
Scale
- 2 cups raw cashews
- 1 1/2 cups water (or veggie broth) plus more to achieve desired consistency
- 1 1/2 cups cubed butternut squash, cooked
- 1/4 teaspoon salt (add more to taste)
Instructions
- Soak cashews. Place cashews in a bowl of water (they should be completely submerged). Cover the bowl and allow cashews to soak at room temperature for 2-3 hours (not overnight). If your butternut squash isn't already cooked, you could use part of this time to cook it.
- Blend sauce. Drain cashews and place in a high speed blender with water or broth, butternut squash, and salt. Blend until completely smooth. Taste test and add salt, if needed.
- Serve. To serve warm, heat sauce in a small saucepan or skillet until just warmed through. If serving at room temp, leave sauce as is, and use as a spread, dip, or drizzle as needed!
Notes
- Consistency. As written, this cashew sauce recipe is thick but pourable. If you're looking for a thicker dip or spread, you could reduce the amount of liquid by 1/4-1/2 cup. If you're looking for a thinner sauce, start with the recipe as written and add more water in small increments as needed.
- Storage. Store this sauce in an airtight container or jar for up to a week.
- Squash. For a shortcut, try canned butternut squash! Start with 1 cup, blend into the sauce, then add more if desired.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1/3 cup
- Calories: 185
- Sugar: 2 g
- Sodium: 72 mg
- Fat: 14.1 g
- Carbohydrates: 12.7 g
- Fiber: 1.4 g
- Protein: 4.9 g
- Cholesterol: 0 mg