Butter-NOT-Queso

This sauce is creamy and delicious! This dip can be used as a pasta sauce. If using it for pasta, just reserve a little pasta water to thin it out a bit.

1 Cup Cashews (soaked overnight)

1 small butternut squash (roasted, approx 2 cups cooked)

1 cup coconut milk

1/2 cup nutritional yeast

2 roasted red peppers

2 Jalapeños (seeds optional)

1/2 red onion

1 tsp turmeric

1 tsp smoked paprika

1 lime (juice)

4 cloves garlic

cilantro to garnish (approx 1/4c finely chopped)

- Peel butternut squash, chop and toss with olive oil salt and pepper. Roast at 400F till fork tender.

- Slice the jalapeños lengthwise, leaving as few or as many seeds as you wish. roughly chop the onion, and crush the garlic.

- In a cast iron, char the jalapeños, red onion and garlic (add a sprinkle of salt). (this can be done under a broiler as well). After it's nice and charred,      cover with foil and let it sit to continue cooking.

- finely dice 1 roasted red pepper and set aside. leave 1 pepper whole.

- Strain cashews

- In a high-power blender, blend the cashews with the coconut milk till smooth - adding a pinch of salt.

- Next, add in the butternut squash and charred veg. Scrape down the sides as you blend.

- Next, add the turmeric, smoked papi, whole red pepper, nutritional yeast and juice of 1 lime. Blend again till smooth- add a touch of liquid if

  you feel you need it.

- Taste and adjust the seasoning.

-Transfer into a serving bowl and fold in cilantro & the finely diced pepper.

Viola, Enjoy!