Lots of rich fall flavours and veggie goodness to pour over pasta or enjoy over a hot baked potato! Keeps well in the fridge for a fast meal. Try roasting a variety of veggies and drizzling this over top!
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 2 medium carrots cut in large chunks
- 1 medium onion cut in large chunks
- 1 cup` soaked raw cashews drained.
- 1 cup cooked butternut squash
- 1 cup cashew milk or oatmeal milk
- 1/4 cup nutritional yeast
- 2 Tablespooons freshly squeezed lemon juice
- 1 clove minced garlic
- 1 1/2 teaspoons spicy mustard or dijon
- 1 teaspoon salt
- 1/2 teaspoon tumeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper more to taste
- 1/4 teaspoon jalapeno powder or a dash or two of sriracha
Ingredients
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Instructions
- Bring to a boil a few cups of water in a saucepan.
- Put large chunks of onions and carrots into the water and being to boil. Simmer until carrots are tender.
- Drain and put in your food processor or blender with all the remaining ingredients.Blend on high until smooth and creamy. Add salt and/or pepper to taste.
- To serve, pour over cooked pasta of your choice and distribute the sauce. (If you plan to use this for a baked pasta dish, make sure it is thinned out with some water or non-nut based milk, as I have found that the nut milk solidifies a little while baking, making for a drier result. It is still tasty and my husband actually prefers it drier.)
- At this point, feel free to throw in some steamed peas or steamed chopped carrots. Put in an oven-proof bowl, sprinkle with a mix of Panko crumbs and vegan Parm. Put under the broiler to crisp up and brown a little. Serve with freshly steamed broccoli and a slice of tomato! I also enjoy sprinkling on some fried onion crisps!
- This would also be great poured over a baked potato, or a plate of roasted broccoli and cauliflower. Enjoy!
Recipe Notes
Don't forget to try and make your plate as colourful as possible! Add a green salad on the side with your pasta, or try some Roasty Brussel Sprouts!
Update: This sauce freezes well! Just whirl it in the food processor to smooth it out again.
