Squash Cheese Sauce
- 1 small squash, peeled and seeded
- 1 Tablespoon nutritional yeast
- 1 teaspoon sea salt
- ¼ teaspoon chipotle powder
- ½ cup water
- ½ cup soaked cashews
- juice of 1 lime wedge
- Preheat oven to 350 degrees.
- Cut squash in half lengthwise and spoon out the seeds.
- Roast for 30-45 minutes face down on a roasting tray until fork tender.
- When the squash are done allow to cool 10-15 minutes.
- Scrape out the flesh of the roasted squash from the skin and discard the skin.
- Add the squash flesh to a high powered blender with the rest of the sauce ingredients.
- Blend everything until smooth. Refrigerate until ready to serve.
Recipe by Plant Craft at https://www.rachelcarr.com/4-essential-oil-free-vegan-sauces/
3.5.3208