Updated: Dec 27, 2019
Okay, so let me preface this by saying I'm not even a vegan, but I LOVE this recipe. It's light, delicious, and packed with nutrients so you don't have to feel bad when your curled up on the couch with a huge bowl.
If you follow me on Instagram, I gave people a sneak peak of this recipe and had them try to guess the secret ingredient that makes this creamy cheese sauce. And the answer is... *drum roll*...
It sounds a little weird, but it makes an ultra creamy and healthy “cheese” sauce that is nutrient packed and guilt-free.
Okay I know you're not here for story time, so here's how you make it:
Ingredients • 1/2 large white onion, chopped • 1/2 butternut peeled and cubed • 1/4 cup cashews soaked in hot water for 30 minutes • 16 oz pasta noodles • 1 TBS lemon juice • 1 tsp salt • 1/2 tsp Dijon mustard • 1/4 tsp smoked paprika • 1/8 cup vegan Parmesan cheese (optional) • Black pepper to taste
Cover squash and onion with water in a pot and bring to a boil. Reduce heat and simmer about 15 mins, until veggies are tender. Meanwhile, cook the noodles as directed on the package. Reserve 1/4 cup pasta water before draining.
Add all your veggies, the reserved water, the soaked cashews, lemon juice, mustard and paprika to a high speed blender and purée until it's completely smooth. You may need to scrape the sides and blend a little more at the end.
Pour the sauce over your noodles and mix. Dish it out into a bowl, top with vegan parmesan and black pepper, and enjoy!
*Pro tip: if you want some added protein, this recipe is awesome topped with some grilled tofu or (if you're not vegan) grilled chicken breast.
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