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.
Whatchu Need:
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)
Let's Get Into It:
**soak cashews overnight
- 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!
charred jalapeno, onion and garlic
blender with butternut, milk, nutritional yeast, charred veg
blended sauce

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