Vegan Butternut Squash Cashew Pasta Sauce

This creamy pasta sauce is super easy to make and takes about 15 minutes! The Cece's Butternut Squash Noodles were perfect for this recipe because it cooks so quickly! I boiled it for about 5 minutes and it made the squash perfectly soft to blend up.

Butternut squash is such a great base because it has a natural sweetness, but it is not too powerful. It is one of my fave of the starchy veggies!

Ingredients:

 1 Container Cece's Veggie Co Noodled Butternut Squash (10 oz)
 ½ cup Soaked Cashews (4 Hours or in Hot Water for 1 hour)
 1 cup Almond Milk
 2 tbsp Olive Oil
 1 Garlic Glove
 ¼ Lemon Squeezed
 2 tbsp Nutritional Yeast
 ¼ tsp Pink Salt
 Black Pepper + Cayenne to Taste

Directions:

1

Fill a small pot with water and bring to a boil.

2

Once the water is boiled, add a package of Cece's Veggie Co Noodled Butternut Squash. Let them cook in the water for 5 - 6 minutes until soft. This makes it so much easier to blend.

3

In a high-speed blender, add soft butternut squash noodles, soaked cashews (ideally for 3+ hours, but in hot water for 30 minutes works too), almond milk, olive oil, garlic, lemon, nutritional yeast and salt and pepper.

4

Blend on medium/high for about 1 minute or until the thick sauce forms. It should be smooth and free of chunks.

5

Taste and add in any extra spices you wish. I like a little cayenne to make it spicy, or you can add some hot sauce. Otherwise, pour over your fave veggie noodles, regular noodles or even cauliflower gnocchi. You can even use it as a dipping sauce! Enjoy.

You can learn more about Cece's Veggie Co here. As you know, I love cooking with all their quality, organic noodled and riced veggies. It makes veggies fun! To find them in a store near you, click here. Thank you to Cece's Veggie Co for sponsoring the development of this recipe.

Ingredients

 1 Container Cece's Veggie Co Noodled Butternut Squash (10 oz)
 ½ cup Soaked Cashews (4 Hours or in Hot Water for 1 hour)
 1 cup Almond Milk
 2 tbsp Olive Oil
 1 Garlic Glove
 ¼ Lemon Squeezed
 2 tbsp Nutritional Yeast
 ¼ tsp Pink Salt
 Black Pepper + Cayenne to Taste

Directions

1

Fill a small pot with water and bring to a boil.

2

Once the water is boiled, add a package of Cece's Veggie Co Noodled Butternut Squash. Let them cook in the water for 5 - 6 minutes until soft. This makes it so much easier to blend.

3

In a high-speed blender, add soft butternut squash noodles, soaked cashews (ideally for 3+ hours, but in hot water for 30 minutes works too), almond milk, olive oil, garlic, lemon, nutritional yeast and salt and pepper.

4

Blend on medium/high for about 1 minute or until the thick sauce forms. It should be smooth and free of chunks.

5

Taste and add in any extra spices you wish. I like a little cayenne to make it spicy, or you can add some hot sauce. Otherwise, pour over your fave veggie noodles, regular noodles or even cauliflower gnocchi. You can even use it as a dipping sauce! Enjoy.

Vegan Butternut Squash Cashew Pasta Sauce

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.