Ingredients

The following ingredients have 5 Servings
  • 1 (15.0-ounce) can butternut squash or pumpkin purée
  • 1 cup cashew butter (purchase or <a href="http://wholefoodsmarket.com/recipes/4098">make your own</a>)
  • 2 cups unsweetened plain almondmilk
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/3 cup nutritional yeast
  • 2 teaspoons chili powder

Instruction

  • Combine butternut squash puree, cashew butter, almondmilk, nutritional yeast, garlic powder, chili powder and onion powder in a medium saucepan.
  • Set over medium-high heat, cover and heat until warmed through and cashew butter melts, about 5 minutes.
  • Whisk until blended. If not serving sauce immediately, let cool completely.
  • Refrigerate in an airtight container for up to 5 days or freeze for up to 1 month. Reheat before serving.