Cheesy, Dairy-Free Butternut Squash Sauce

2 cups steamed butternut squash

1/4 cup nutritional yeast (or to taste)

1/4 cup raw cashews (soaked) 

1 tsp ACV 

1 scoop Sports Research bone broth collagen peptides 

1 tbsp chia seeds

1/4 cup vegetable broth 

1/4 cup canned, full fat coconut milk

1 tbsp Trader Joe’s “Everything But The Bagel” seasoning 

1/2 tsp sea salt 

Dash of turmeric 

Dash of pepper


Place ½ cup water into pan, place steamer tray inside of pan and add 2 cups butternut squash

Cover pan with lid and allow squash to steam for 5-10 minutes, or until tender

Remove squash from pan and set into separate dish

In a food processor or blender, combine squash with remaining ingredients and blend on high until creamy

Set aside

Boil 4 cups salted water with your favorite pasta (I used Banza Pasta)

Cook and drain your noodles, then place back into pan

Spoon desired amount of butternut squash sauce onto noodles and heat on low for 5 minute


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