Print Options:

Vegan Butternut Squash Cashew Pasta Sauce

Yields1 Serving

 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

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


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.


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.


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


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.