Vegan 'cheese' sauce
This tangy, creamy, zesty vegan 'cheese' sauce is one of the most moreish sauces you'll ever taste. Great for nachos, dipping crisps or stirring through cooked pasta.
Ingredients
- 400g/14oz butternut squash, chopped into 2.5cm/1in rounds
- 150g/5½oz smooth cashew butter
- 1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice
- 1 large garlic clove, finely chopped
- 3–4 tbsp nutritional yeast
- 3 tbsp almond milk (or other vegan milk alternative)
- ½ lemon, juice only
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool.
Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth.
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