Kabocha Squash Cheese Sauce

Name: Kabocha Squash Cheese Sauce
Prep time: 5 min
Cook time: 4 min
Total time: 5 min
Yield: 4
Ingredients: 0.5 piece roasted kabocha squash, skin removed; 0.33 cup Ripple Foods vanilla half & half; 0.5 cup nutritional yeast; 2 tbsp white wine vinegar; 2 tbsp water; 0.5 cup raw cashews; Paprika; Cayenne pepper; Sea salt and pepper

5 mins prepServes 4

The cheesiest “not cheese” thing I could have ever made. A full day of bumping around LA had me in the mood for a big bowl of cheesy pasta. Threw some ingredients into the blender and came out with this kabocha squash cheese sauce. Easy and cheesy is an understatement!

4 servings

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Instructions

Place all ingredients in a high speed blender or food processor and blend until fully combined, roughly 2-4 minutes. Use a rubber spatula to scrape the sides in 30 second increments. If the sauce is too thick for your liking add 1-2 tablespoons of water until desired consistency. Pour sauce over your favorite pasta mix and enjoy!

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Kabocha Squash Cheese Sauce

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